CURRY LEAVES RICE | KARUVEPPILAI SADAM | KARIBEVU CHITRANNA

Curry leaves rice / Karuveppilai sadam / Karibevu chitranna is an popular rice recipe made especially in south india and served for lunch and dinner. It is actually made with different spices and lentils which makes it tasty and flavourful. Typically it does not require any supporting side dish for this recipe, but tastes good when served with yoghurt raita or dal recipes. The abundant use of curry leaves with the spices makes it unique and gives the name to this recipe. Moreover it also gives a bright green colour to the rice recipe.

INGREDIENTS:

FOR MASALA

• Oil - 1 tsp
• Urad dal - 1 tbsp
• Chana dal - 1 tbsp
• Coriander seeds - 2 tsp
• Cumin / Jeera - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Sesame seeds - 1 tsp
• Dried red chilli - 3 nos
• Peppercorn - 8-10 nos 
• Dry coconut - 2 tbsp, sliced
• Tamarind - small ball sized
• Curry leaves - 1 cup

FOR RICE

• Oil / Ghee - 3 tsp
• Mustard - 1 tsp
• Urad dal - 1 tsp
• Chana dal - 1 tsp
• Dried red chilli - 1, broken
• Hing / Asafoetida - A pinch
• Curry leaves - few
• Peanuts - 2 tbsp
• Cooked rice - 2 cups
• Salt - As per taste

PROCEDURE:

Preparation of Masala powder

1. In a wide pan, heat 1 tsp oil and add urad dal, chana dal, coriander seeds and jeera / cumin. Roast until the dal turns golden brown.
2. Further add dried red chilli, fenugreek seeds, sesame seeds, peppercorns, dry coconut, tamarind piece and continue to roast on low flame. 
3. Now add 1 cup curry leaves and roast until the curry leaves turn crisp. 
4. Cool the spices mixture completely and then blend to smooth powder without adding any water. 
5. Curry leaves masala powder ready.

Preparation of Rice

1. In the same pan, heat 3 tsp oil / ghee and add mustard, urad dal, chana dal, dried red chilli, pinch hing and few curry leaves.
2. Also add peanuts and roast in medium low flame.
3. Now add the cooked rice, prepared masala powder and salt. Mix well making sure the spice powder is combined well.
4. Cover and simmer for 3 minutes, or until the flavours are absorbed completely.
5. Finally, enjoy curry leaves rice recipe with raita.

Notes:

• You can prepare & store the masala powder well in advance.
• Adding coconut is optional. However, it adds the flavour.
• Add cashew instead of peanuts for a variation.
• Make sure to use leftover rice or cool the rice completely to have a great taste.