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Karuveppilai Sadam


Karuveppilai Sadam (Curry leaves rice)

  • Duration: 30 minutes
  • Serves: 2-4 people
  • Spice Level: Medium

Authenticity Slice

You can powder the kadipatta in bulk and store it. This way, you can make this recipe with left over rice in no time.

Trivia Tadka

Karuveppilai Sadam or Karuveppilai rice is a unique Tamilian rice dish that’s prepared with kadipatta. Karuveppilai or curry leaves is a nutrient-dense herb, which has many medicinal values. It’s rich in Vitamin A, B, C, B12, calcium and iron. It simulates digestive enzymes and helps break down food more easily.


  • Basmati rice (1 cup)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • Salt (To taste)
  • Label (To roast and powder)
  • Curry leaves (kadipatta) (1 cup )
  • Split black gram (urad dal) (1 tbsp)
  • Split Bengal gram (chana dal) (1 tbsp)
  • Garlic (lasoon) clove (1)
  • Dry red chillies (sabut lal mirch) (4-5)
  • Black pepper (kali mirch) (4-5)
  • Coconut, grated (1 tbsp)
  • Label (For seasoning)
  • Asafoetida (hing) (a pinch)
  • Mustard seeds (sarson) (1 tsp)
  • Sesame seeds (til) (2 tbsp)


  • Cook the rice with the required amount of salt and a pinch of the MTR Haldi/Turmeric Powder. Keep it aside.
  • Dry roast the dals, lasoon, kali mirch, dry red chillies and coconut till they turn golden brown. Roast on a low flame to avoid burning.
  • Then, add the kadipatta and toss everything on a low flame till the leaves turn crisp. The whole roasting process should take about 10 minutes. Switch off and let it cool.
  • Next, grind the roasted kadipatta mixture into a coarse powder. Keep it aside for later.
  • Now, heat some oil in a kadhai and add sarson and hing to it.
  • As it splutters, add the cooked rice and the ground kadipatta powder. Switch off the flame.
  • Mix everything evenly by gently stirring it.
  • Serve hot with raita and crispy papads. 

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