Karuvepillai saadam is a one more addition to my variety rice list.This time i had a lot of curry leaves bunches at home,which we got it from the local market.Already i have done curry leaves thogayal with them,and still more i had remainings of the curry leaves.So planned to make the curry leaves rice in the same way as we do for the thogayals.As expected the rice came out perfect with the aroma of the curry leaves.
This is easy to make,you can also make the curry leaves mix the day before and store in refrigerator.Curry leaves are said to reduce the grey pre-mature grey hairs.Those who have premature grey hairs can eat whole fresh curry leaves and munch them,so in due course the grey hair may not spread.
Cooked and cooled Rice - 2 Cup
Curry Leaves - Hand-full
Garlic pods- 4 to 5
Dry Red Chillies - 2 to 3
Tamarind - a pinch
Salt - as reqd
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Cashews - few
- Keep your cooked rice and ready and allow them to cool and keep aside.In a pan roast the curry leaves first and keep them aside.Again in the same pan add the chillies ,garlic pods and tamarind and saute for a while.When they are cooked enough,add them to the already roasted curry leaves.Allow them to cool.
- Add the roasted things to a mixer and grind them well and keep separately in a bowl .In a pan add some oil/ghee and temper with mustard seeds and add the cashews.When the cashews turns golden color add the ground mixture and saute for a while and then finally add the cooled rice and stir well.
- Its ready to be served.Serve with sesame thogayal or pappad.
- Could add crushed pepper for more spiciness.