Kothamalli Karuveppilai Sadam Recipe – Coriander and Curry Leaves Rice
Discover the delightful flavors of South Indian cuisine with this Kothamalli Karuveppilai Sadam, a vibrant dish that beautifully marries the fresh aromas of coriander and curry leaves with the wholesome goodness of rice. Perfect for lunch or as a satisfying meal to pack in your lunchbox, this dish offers a refreshing take on rice, making it a must-try for any foodie looking to explore the rich culinary heritage of Tamil Nadu.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 2 cups |
| Salt | To taste |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Roasted Peanuts (Moongphali) | 1/4 cup |
| Sambar Powder | 2 teaspoons |
| Gingelly oil (for cooking) | 1 tablespoon |
| Fresh coconut | 1/4 cup |
| Coriander (Dhania) Leaves | 1 cup |
| Curry leaves | 1/2 cup |
| Ghee (for flavor) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Fat | 8 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 30 minutes |
| Total | 45 minutes |
Servings
| Servings |
|---|
| 4 |
Instructions
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Prep the Ingredients: Begin your culinary journey by gathering all the ingredients needed for this flavorful dish. Make sure everything is prepped and within reach to streamline your cooking process.
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Make the Green Mixture: In a mixer grinder, combine the coriander leaves, curry leaves, and fresh coconut. Blend them into a coarse mixture, ensuring that no water is added; it should be dry and aromatic.
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Prepare the Rice: Ensure you have your cooked rice ready. If using freshly cooked rice, allow it to cool completely before proceeding. A helpful tip is to toss the rice in a little oil to prevent it from sticking together, which enhances the final texture.
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Start Cooking: In a heavy-bottomed pan or a Kadhai, heat the gingelly oil over medium heat. Once the oil is hot, add the mustard seeds and urad dal. Sauté them until the dal turns a beautiful golden brown.
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Incorporate the Flavors: Stir in the fresh curry leaves, allowing them to splutter and release their fragrant oils. Then, add the previously prepared coriander and curry leaves mixture. Mix well to combine all the flavors.
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Spice It Up: Sprinkle in the turmeric powder and sambar powder, sautéing for a few seconds to allow the spices to bloom and infuse the oil.
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Combine with Rice: Gently fold in the cooled cooked rice along with salt to taste, stirring thoroughly to ensure that all the rice grains are coated with the flavorful mixture.
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Finish with Peanuts and Ghee: To add a delightful crunch, stir in the roasted peanuts. For an added touch of richness, finish with a drizzle of ghee or oil, mixing to combine.
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Serve and Enjoy: Your Kothamalli Karuveppilai Sadam is now ready to be served! This dish pairs wonderfully with a refreshing Tomato Onion Cucumber Raita and crispy Elai Vadam. Enjoy this vibrant meal for lunch or pack it up for an on-the-go delight.
Conclusion
Kothamalli Karuveppilai Sadam is not just a dish; it’s a celebration of flavors that brings together the earthiness of curry leaves and the bright notes of coriander, all harmonizing beautifully with rice. Perfect for vegetarians and those seeking a wholesome meal, this recipe encapsulates the essence of Tamil Nadu’s rich culinary tradition. Dive into this aromatic delight, and let each bite transport you to the heart of South India!
