Bursting with the earthy aroma of fresh curry leaves, Karuveppilai Sadam is a classic South Indian rice preparation that transforms your everyday lunch into an aromatic delight. The secret lies in the freshly ground masala featuring roasted lentils, mild spices, coconut, and a generous handful of curry leaves—infusing each grain of rice with vibrant color and nutrition. Perfect for a lunchbox, a light dinner, or a weekend brunch, this recipe comes together in minutes and needs no elaborate sides, yet tastes fantastic alongside a cooling raita or a simple dal.
While the dish is commonly identified by its main ingredient, the rich base is layered with the nuttiness of peanuts, mellow tamarind tang, and gentle heat from dried red chillies. Sengapadhu (sona masuri) rice is ideal for soaking up every bit of the masala, giving you a bowlful of flavor that only gets better after resting, making it an excellent make-ahead option. Bright, wholesome, and packed with flavor, Karuveppilai Sadam is a must-try for anyone wanting a true taste of South Indian comfort food.
Karuveppilai Sadam: South Indian Curry Leaves Rice
Print RecipeIngredients
- 2 tsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- ½ tsp coriander seeds
- ½ tsp jeera / cumin seeds
- 3 dried red chillies
- 2 tbsp sliced dry coconut
- 1 small ball-sized tamarind
- ½ cup curry leaves
- 3 tsp oil
- 1 tsp mustard seeds
- 1 dried red chilli, broken
- Pinch of hing (asafoetida)
- Few curry leaves
- 2 tbsp peanuts
- 2 cups cooked rice (preferably sona masuri, cooled)
- 1 tsp salt
Instructions
Begin by making the masala. Heat 2 tsp oil in a pan, then add urad dal and chana dal; roast until golden.
Sprinkle in coriander seeds and cumin; continue roasting until aromatic.
Add dried red chillies, dry coconut, and tamarind. Fry gently on low heat.
Add curry leaves, toasting until the leaves are crisp and all ingredients are fragrant.
Allow the mixture to cool completely before grinding into a smooth, dry powder.
For the rice, heat 3 tsp oil in a large pan. Add mustard seeds, a dried red chilli, asafoetida, a few curry leaves, and peanuts; let them sizzle and the peanuts turn golden.
Add cooked rice to the pan, followed by the freshly prepared masala powder and salt.
Combine gently to coat the rice evenly in the masala. Drizzle in 2 tbsp water to help the flavors meld.
Cover and simmer for 3 minutes on low heat, then serve hot, preferably with raita.
Notes
Tips:
Use freshly plucked curry leaves to enhance flavor and aroma., Coarse or leftover rice works best to prevent stickiness and ensures each grain is coated well., Preparing the rice ahead of time (even overnight) allows the spices to infuse fully for a deeper taste., Sona masuri rice is traditional and works better than basmati for texture., Do not skip toasting the curry leaves until crisp; this is key to the dish’s signature flavor.