Kothamalli Karuveppilai Sadam Recipe - Coriander And Curry Leaves Rice

Kothamalli Karuveppilai Sadam is a delicious, healthy and simple recipe to prepare with leftover rice that can be packed into your kids' lunch boxes. You can also make it for your weeknight dinner and serve it along with a Raita of your choice or have it on its own.

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Archana Doshi
Kothamalli Karuveppilai Sadam Recipe - Coriander And Curry Leaves Rice
1882 ratings.

Kothamalli Karuveppilai Sadam Recipe is a simple South Indian Style Coriander and Curry Leaves Rice which can be prepared for your Lunch Box. As it is easy to make and gets ready in no time, it is perfect for your busy days and can be eaten for your weeknight dinner too. 

Curry Leaves and Coriander Leaves are grounded along with coconut and then mixed with the cooked rice along with some everyday spices. You can also use leftover rice to make this recipe. 

Did you know : Karuveppilai also known as curry leaves or Kadi patta is a powerhouse of Iron, folic acid and high in antioxidants. It aids the body in digestion and prevents premature greying of hair amongst various other benefits. 

Kothamalli or Coriander leaves or Dhaniya as it is known popularly are leaves mostly used in garnish that acts as an antioxidant and packed with several essential oils, vitamins and dietary fibre which help in lowering bad cholesterol and increasing good cholesterol levels. They aid the body in treating skin issues, insomnia and also aids in reduction of weight. 

Serve the Kothamalli Karuveppilai Sadam along with a Tomato Onion Cucumber Raita and Elai Vadam for lunch or even pack it into your lunch box.

If you like this recipe, here are a few more Mixed Rice Recipes, that you can pack for your Office Lunch Box:

  1. Spinach Rice Recipe
  2. Lemon Rice Recipe (Elumichai Sadam/Chitranna)
  3. Thalicha Thayir Sadam Recipe (Spicy Seasoned Curd Rice)

Cuisine: Tamil Nadu
Course: Lunch
Diet: Vegetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M

Makes:

4 Servings

Ingredients

  • 2 cups Cooked rice
  • Salt , to taste
  • For the Seasoning
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/4 cup Roasted Peanuts (Moongphali)
  • 2 teaspoons Sambar Powder
  • 1 tablespoon Gingelly oil , for cooking
  • To be ground
  • 1/4 cup Fresh coconut
  • 1 cup Coriander (Dhania) Leaves
  • 1/2 cup Curry leaves
  • Ghee , for flavour

How to make Kothamalli Karuveppilai Sadam Recipe - Coriander And Curry Leaves Rice

  1. To begin making the Kothamalli Karuveppilai Sadam Recipe, get all the ingredients and keep them ready.

  2. Add the coriander leaves, curry leaves along with the coconut into a mixer grinder and blend to make a coarse mixture. Don’t add any water. The mixture needs to be dry. 

  3. Ensure you have some cooked rice ready; using a day old rice will help. If you are cooking fresh rice, allow the rice to cool completely and toss it in a little oil, so it does not stick together.

  4. The next step is to make the Kothamalli Karuveppilai Sadam. Heat oil over medium heat in a heavy bottomed pan or a Kadhai. Add the mustard seeds, urad dal amd cook till the dal turns golden brown in colour.

  5. Once done, stir in the curry leaves and let it splutter. Next. and in the ground Kothamalli Karuveppilai mixture and mix everything. 

  6. Once done, add turmeric powder, sambar powder and saute for a few seconds. Finally, add the cooled cooked rice, salt and stir to combine all the ingredients well to make the Kothamalli Karuveppilai sadam.

  7. Finally stir in the roasted peanuts, a little ghee or oil and stir to combine.

  8. Serve the Kothamalli Karuveppilai Sadam Recipe along with a Tomato Onion Cucumber Raita and Elai Vadam for lunch or even pack it into your lunch box.

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Last Modified On Wednesday, 31 July 2019 13:05
     
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