Authentic Tamil Nadu Karuveppilai Sadam with Appalam
A fragrant, deeply comforting South Indian rice dish loaded with the robust earthy flavors of fresh curry leaves and wholesome spices. Served warm with a crispy appalam for a delightful crunch in every single bite.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the chana dal, urad dal, coriander seeds, black peppercorns, and dry red chillies in a pan on medium heat until golden and aromatic, then set aside.
2
In the same pan, add a few drops of oil and sauté the fresh curry leaves until crisp and shrunken, then let them cool completely.
3
Grind the roasted lentils, spices, and crispy curry leaves together into a coarse powder.
4
Heat sesame oil in a large heavy-bottomed pan, add mustard seeds, and let them splutter.
5
Stir in the raw peanuts and asafoetida, frying until the peanuts turn golden brown and crunchy.
6
Reduce the heat to low, add the cooked rice and the freshly ground curry leaf spice powder along with salt to taste.
7
Gently toss everything together until the rice grains are evenly coated and heated through.
8
Turn off the heat and serve the aromatic curry leaf rice hot alongside crispy fried appalams.
Ingredients
2 cups cooked and cooled ponni rice
1 cup fresh curry leaves, thoroughly washed and dried
2 tablespoons chana dal
1 tablespoon urad dal
2 tablespoons coriander seeds
1 teaspoon black peppercorns
4-5 dry red chillies
2 tablespoons sesame oil
1 teaspoon mustard seeds
1/4 teaspoon asafoetida powder
10-12 raw peanuts
Salt to taste
4 fried appalams for serving
*This AI-generated recipe may contain inaccuracies.