Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam | How to make Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam

5.0 from 2 reviews
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By Amrita Iyer
Created on 14th Jul 2015
  • Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam, How to make Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam
Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadamby Amrita Iyer
  • Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam | How to make Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam (53 likes)

  • 2 reviews
    Rate It!
  • By Amrita Iyer
    Created on 14th Jul 2015

About Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam

Curry Leaf is a plant native to India and Sri Lanka where it has multiple uses both in the culinary as well as the medicine world! It has a great flavour and is used in all South Indian curries and also the very famous Punjabi and Gujarati Kadhi. In medicine, it is used for providing treatment and nourishment to hair, skin and various systems in the body including the digestive and reproductive systems. It is used as a sure shot remedy to cure obesity and guarantees a glowing skin and healthy hair and nails. This recipe is a very good way of including curry leaf in your diet and the flavour and taste it lends to this recipe is unparalleled! The recipe involves making a beautifully fragrant and aromatic powder out of the curry leaves mixed with spices which is further added to plain rice to create an awesome choice for potluck parties, lunch box options or a light lunch or dinner. Serve it as it is or with any kind of raita, pickle or chutney!

Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam is a popular aromatic and delicious dish. You can try making this amazing Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam in your kitchen. This recipe requires few minutes for preparation and 30 minutes to cook. The Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam by Amrita Iyer has detailed steps with pictures so you can easily learn how to cook Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam at home without any difficulty. Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam is enjoyed by everyone and can be served on special occasions. The flavours of the Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam would satiate your taste buds. You must try making Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam this weekend. Share your Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amrita Iyer for inputs. In case you have any queries for Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam you can comment on the recipe page to connect with the Amrita Iyer. You can also rate the Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam and give feedback.

  • Prep Time0mins
  • Cook Time30mins
  • Serves3People
Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam

Ingredients to make Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam

  • For the Curry Leaf Powder:
  • 2 cups fresh Curry leaves
  • 2 tbsp Urad dal
  • 2 tsp Salt
  • 2 tsp Kashmiri Red Chili Powder/2 dry Kashmiri Chilies
  • 1 1/2 tsp Asafoetida
  • For the tempering:
  • 3 tbsp Sesame/Refined Oil
  • 1 1/2 tsp Mustard Seeds (Rai)
  • 2 dried Red Chilies
  • 1 1/2 tbsp Urad dal
  • 1/2 tbsp Chana dal
  • 4-5 Curry leaves
  • 1 1/2 tsp Salt(or to taste)
  • Core ingredients:
  • 2 cups plain rice – boiled/steamed
  • 2 1/2 tbsp Curry Leaf Powder

How to make Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam

  1. On a low flame in a non-stick pan, dry roast curry leaves until crisp. You can know the leaves are roasted when you hear a crackling noise while you stir them.
  2. When the curry leaves turn dry, take on to a plate.
  3. On low flame in the same pan dry roast urdal dal and dry red chilies (if using) separately till they turn dark pink.
  4. Transfer them on to a plate to cool at room temperature.
  5. In a dry grinder, first add roasted curry leaves and grind to powder.
  6. . Now add above roasted urdal dal and dried red chilies (if using) and grind till fine powder. Else add red chili powder, asafoetida and salt.
  7. Grind to fine powder. Store in a clean and dry steel or glass air tight container.
  8. To make rice:
  9. In a pan heat oil and add mustard seeds and dried red chilies. When they start to pop add urad dal and chana dal and on low flame fry till they turn nice pink.
  10. Now add curry leaves and fry for half a second. Add above made curry leaf powder and stir for half a minute or till nice aroma starts to come.
  11. Add cooked rice and gently coat each grain with spice powder.
  12. Cook on low flame for another 1-2 minutes and serve hot as it is or with any side dish of your choice.
  13. P.S. - This can also be made with leftover rice.
My Tip: NOTE 1 – I have used sesame oil which is generally used in South India. It gives a slight pungent and nutty taste plus nice aroma.However you can use refined oil as well. NOTE 2 – Its essential to dry roast the curry leaves and Urad Dal. Do NOT use even a drop of oil here as it would ruin the taste and not make a powder.

Reviews for Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam (2)

shubhada devrukhkar4 months ago
Really a nice recipe...something new....
Reply

vikram verma10 months ago
Good for health
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