Karuveppilai Sadam / Spicy Curry Leaf Rice

Karuvepillai Sadam


I made this curry leaf rice last month and it was a super duper hit with the kids. Usually I make curry leaf powder in little quantity and store to have by mixing it with rice as no one at home touches it. But when MIL visited us last month she saw this recipe in this book and asked me try it. I was not enthusiastic as I was worried the others won’t eat it. But to my surprise the kids loved this flavorful rice very much and ever since that I have made it so many times now. Another wonderful handy and quick lunch box recipe to pack for all. A very happy Holi and Women’s day to all you wonderful people out there.



Karuveppilai Sadam / Spicy Curry Leaf Rice

You’ll need:

For the Spice Paste:



Heat a pan. When hot add the curry leaves and roast for 2-3 mins tossing frequently over medium heat till the aromas arises. Keep aside.


In the same pan heat oil. Add urad dal, coriander seeds, whole dry red chillies, pepper corn, fenugreek and roast till they all become golden in color taking care not to burn them. Drain and keep aside. In the same pan add the tamarind and roast for about 2 mins. Combine the tamarind, roasted spices, curry leaves in a mixie jar and grind to a fine paste using little water.


Heat 3 tbsp of ghee or oil in a pan and roast the halved cashew nuts. Drain and set aside. Now add mustard seeds, when they splutter add cumin seeds, urad dal, whole red chillies and sauté for a minute. Now add the ground spice paste and sauté for a minute or two.


Add the  cooked rice, turmeric powder, salt and mix gently. Garnish with roasted cashew nuts and serve hot.





  • Clean, wash and dry the curry leaves before using.
  • Make sure that the tamarind does not have seeds or strings as it may damage the mixie jar blade.
  • Adjust the quantity of chillies according to your taste.


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