Karuveppilai Sadam (Curry Leaf Rice)

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram) 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split Bengal gram) 1 teaspoon chana dal (split Bengal gram)
• 10-12 curry leaves 10-12 curry leaves
• 2 dried red chilies, broken into pieces 2 dried red chilies, broken into pieces
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 onion, finely chopped 1 onion, finely chopped
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons roasted peanuts 2 tablespoons roasted peanuts
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large saucepan, heat the vegetable oil over medium heat. Add the mustard seeds and let them splutter.
3. 3.
   Add the urad dal and chana dal to the pan and sauté until they turn golden brown.
4. 4.
   Stir in the curry leaves and dried red chilies, and sauté for a minute until fragrant.
5. 5.
   Add the ginger-garlic paste and sauté for another minute.
6. 6.
   Add the chopped onion and cook until it turns translucent.
7. 7.
   Add the chopped tomato and cook until it becomes soft and mushy.
8. 8.
   Stir in the turmeric powder, red chili powder, and salt. Mix well.
9. 9.
   Add the soaked and drained rice to the pan and sauté for a couple of minutes, ensuring each grain is coated with the spices.
10. 10.
    Pour in the water and bring it to a boil. Reduce the heat to low, cover the pan, and let the rice cook for about 15-20 minutes or until it is tender and cooked through.
11. 11.
    Once the rice is cooked, fluff it gently with a fork. Add the roasted peanuts and mix well.
12. 12.
    Garnish with fresh coriander leaves.
13. 13.
    Serve hot and enjoy the flavorful Karuveppilai Sadam!

Treat your ingredients with care...

• Curry leaves — Ensure that the curry leaves are fresh and vibrant green for the best flavor. Remove the stems before using.
• Basmati rice — Soaking the rice helps in achieving a fluffy texture. Make sure to drain the soaked rice well before adding it to the dish.
• Roasted peanuts — You can roast the peanuts in a dry pan or oven until they turn golden brown for a more intense flavor.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lemon juice before serving.
• You can add vegetables like carrots, peas, or bell peppers to make the dish more nutritious and colorful.
• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder.
• Leftover Karuveppilai Sadam can be packed for lunch or enjoyed as a quick and tasty meal the next day.
• Serve this dish with a side of raita (yogurt dip) or pickle for a complete meal experience.

Serving advice

Karuveppilai Sadam can be enjoyed on its own as a main course or paired with a side of raita, pickle, or papadum for a complete meal. It is also delicious when served with a side of coconut chutney or yogurt.

Presentation advice

To enhance the presentation, garnish the Karuveppilai Sadam with a sprinkle of roasted peanuts and fresh curry leaves. Serve it in a traditional Indian thali or on a plate lined with a banana leaf for an authentic touch.