Karuvepillai Saadam | Curry Leaves Rice

Until few years back, where ever I go, many people used to appreciate me for my thick, black and lengthy hair. Thanks to my mom, who used to make this delicious curry leaves rice (Karuvepillai Saadam) at least once in two weeks, for my lunch box. Also, we had a big Curry leaves tree in my mom’s garden.

But now, in the US, I don’t get curry leaves in my city. We have to travel to the next big city in order to get a handful of curry leaves for 2 dollars. So I consider curry leaves to be as precious as gold, and I don’t like to waste it.

Servings : 2

Ingredients:

1. Dry red chilli – 1 (long)
2. Black pepper – 1 tablespoon (reduce if you want is less spicy)
3. Cumin seeds – 1/4 teaspoon
4. Curry leaves – 1/2 cup ( leaves from 10 long sprigs, tightly packed)
5. Asafoetida powder – a pinch
6. Salt – 2 teaspoons (or as required)
7. Oil – 2 teaspoons
8. Ghee – 2 teaspoons
9. Roasted peanuts – 1/2 cup (optional)
10. Cooked basmati Rice – 2 cups

Method:

1. Heat 1 teaspoon of oil in a pan, add the cumin seeds, black pepper, dry red chilli and saute for 2 to 3 minutes on medium flame. Then transfer it to a plate. Now add another teaspoon of oil and saute the curry leaves for 4 to 5 minutes.

Note : the curry leaves should be washed and dried in a paper towel to remove the wetness before sauteing it.

2. After sauteing for 5 minutes, the curry leaves look as shown in the below picture. Allow it to cool down. Then, transfer all the contents to a blender along with asafoetida powder and blend it into a fine powder consistency.

3. This powder can be stored in the refrigerator for up to 1 week. If you want it to be stored for a longer time, skip the oil while sauteing the above contents.

Now, transfer the whole contents to 2 cups of cooked rice, along with roasted peanuts, ghee and salt. Mix well and add more salt if required.

4. WARNING: This recipe is SPICY! Reduce the spice level if you cannot tolerate more spice. Serve it hot.