Karuvepilai Saadam/Curry-Leaves Rice

Curry leaves, a common ingredient found in every south-indian kitchen. Even before science, our ancestors have been using curry leaves and turmeric in their regular cooking. The term “Unave Marunthu (Food is medicine) is so true when it comes to Indian Cooking, our practices so beautifully balances the taste and health. 
I have a small curry leaf plant in my balcony, which has just started flowering. We used to have a big, almost like a tree curry leaves back home in our old rented house in Chennai. The thought of running to your backyard/balcony to pluck fresh herbs for your cooking, is such a bliss, not many are blessed with that feeling.  I m happy to have a small green patch in my apartment here. 

Curry leaves are excellent source of anti-oxidants, they help in reducing bad cholesterol, balancing insulin levels and much more.  To top all this, it has got this mesmerizing aroma,that brings amazing flavor to the dish, it is added.

This simple rice with curry leaves along with tamarind and chilies, is an amazing way to pair this humble ingredient with rice for a flavorsome rice that is spicy,tangy and zesty.

2 cups of  cooked rice, i used sona masuri
Salt to taste

To Roast & grind
2 fistful of curry leaves
3-4 no. Red Chillies
1 tbsp chana dal
2 tsp coriander seeds
a small marble-sized Tamarind
Salt to taste


1 tsp oil
1/2 tsp Mustard seeds
1 or 2 red chilies, broken
2 tbsp broken broken cashewnuts
1 tsp urad dal
hing a pinch
turmeric a pinch


  • Heat a kadai/tadka pan, dry roast chana dal, coriander seeds and red chilies. Take it off the stove. In the same pan, add the curry leaves and dry roast until crisp. Let the roasted ingredients cool for 5 minutes.
  • Take them in a small mixer, add tamarind, pulse and grind it to a fine powder. No need to add water, Keep aside.
  • In the same pan used to dry roast the ingredients, add oil given under tempering, when it is hot, add and splutter mustard seeds, add red chilies, hing, urad dal and cashewnuts, once the dal and nuts turns golden brown, add the ground curry leaves powder to it and saute for a minute.
  • Take it off the stove, add cooked rice to this, mix well. Adjust salt and serve warm with any raita or crisp of your choice.