Name: Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam recipe by Amrita Iyer at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 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

ABOUT Curry Leaf Rice/Kari Patta Chawal/Karivapalai Saadam RECIPE

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!

Ingredients Serving: 3

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

Instructions

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.
When the curry leaves turn dry, take on to a plate.
On low flame in the same pan dry roast urdal dal and dry red chilies (if using) separately till they turn dark pink.
Transfer them on to a plate to cool at room temperature.
In a dry grinder, first add roasted curry leaves and grind to powder.
. 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.
Grind to fine powder. Store in a clean and dry steel or glass air tight container.
To make rice:
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.
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.
Add cooked rice and gently coat each grain with spice powder.
Cook on low flame for another 1-2 minutes and serve hot as it is or with any side dish of your choice.
P.S. - This can also be made with leftover rice.

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