Karuveppilai Sadham / Curry Leaves Rice

Karuveppilai Sadham / Curry Leaves Rice
Curry Leaf or Karuveppilai is a good source of iron. It is loaded with numerous nutritious vitamins and minerals. It is very good for the diabetics, young and the old. This rice is a very good lunch box menu and is ideal for the summer heat. It is easy simple yet tasty.

Now let us see how to make karuveppilai sadham
Preparation time – 30 minutes
Cooking time – 10 minutes
Serves – 2
Ingredients:
Cooked rice – 2 cup
Gingelly oil – 1 tsp
To temper:
Oil – 2 tsp
Mustard – ½ tsp
Urad dal – ½ tsp
Cashew – 6
Dry roast and grind:
Curry leaf (tightly packed) – ½ cup
Urad dal – ¼ cup
Cumin – 1 tablsp
Pepper – 1 tablsp
Salt – to taste
Method:
Wash and dry curry leaves in the shade. Dry roast curry leaf, urad dal, cumin, pepper and salt separately till nice aroma comes.

Set aside to cool and grind.

Add 1 tsp gingely oil in the cooked rice and fluff with a fork. Heat oil in a tadka pan and add all the tempering items given under “to temper.”Add  2 to 3 tsp curry leaf powder and temperings to the rice and mix well.

Serve with vadam or pappad. I served with rice vadam.

Note: 
If you want you can add peanuts while tempering.
If you want you can add red chillies instead of pepper. But I like pepper taste.