Kothamalli Karuveppilai Sadam Recipe - Coriander And Curry Leaves Rice
A vegetarian Tamil Nadu recipe with cooked rice, salt - to taste, mustard seeds. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 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
sprig curry leaves(1)fresh coconut(1/4 cup)coriander (dhania) leaves(1 cup)curry leaves(1/2 cup) - 3
Don’t add any water
- 4
The mixture needs to be dry
- 5
Ensure you have some cooked rice ready; using a day old rice will help
cooked rice(2 cups) - 6
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
cooked rice(2 cups)gingelly oil - for cooking(1 tablespoon)fresh coconut(1/4 cup) - 7
The next step is to make the Kothamalli Karuveppilai Sadam
- 8
Heat oil over medium heat in a heavy bottomed pan or a Kadhai
- 9
Add the mustard seeds, urad dal amd cook till the dal turns golden brown in colour
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 10
Once done, stir in the curry leaves and let it splutter
sprig curry leaves(1)coriander (dhania) leaves(1 cup)curry leaves(1/2 cup) - 12
and in the ground Kothamalli Karuveppilai mixture and mix everything
- 13
Once done, add turmeric powder, sambar powder and saute for a few seconds
turmeric powder (haldi)(1/2 teaspoon)teaspoons sambar powder(2) - 14
Finally, add the cooled cooked rice, salt and stir to combine all the ingredients well to make the Kothamalli Karuveppilai sadam
cooked rice(2 cups)salt - to taste - 15
Finally stir in the roasted peanuts, a little ghee or oil and stir to combine
roasted peanuts (moongphali)(1/4 cup)ghee - for flavour - 16
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
Rate this recipe
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Kothamalli Karuveppilai Sadam Recipe - Coriander And Curry Leaves Rice
A vegetarian Tamil Nadu recipe with cooked rice, salt - to taste, mustard seeds. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 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
sprig curry leaves(1)fresh coconut(1/4 cup)coriander (dhania) leaves(1 cup)curry leaves(1/2 cup) - 3
Don’t add any water
- 4
The mixture needs to be dry
- 5
Ensure you have some cooked rice ready; using a day old rice will help
cooked rice(2 cups) - 6
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
cooked rice(2 cups)gingelly oil - for cooking(1 tablespoon)fresh coconut(1/4 cup) - 7
The next step is to make the Kothamalli Karuveppilai Sadam
- 8
Heat oil over medium heat in a heavy bottomed pan or a Kadhai
- 9
Add the mustard seeds, urad dal amd cook till the dal turns golden brown in colour
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon) - 10
Once done, stir in the curry leaves and let it splutter
sprig curry leaves(1)coriander (dhania) leaves(1 cup)curry leaves(1/2 cup) - 12
and in the ground Kothamalli Karuveppilai mixture and mix everything
- 13
Once done, add turmeric powder, sambar powder and saute for a few seconds
turmeric powder (haldi)(1/2 teaspoon)teaspoons sambar powder(2) - 14
Finally, add the cooled cooked rice, salt and stir to combine all the ingredients well to make the Kothamalli Karuveppilai sadam
cooked rice(2 cups)salt - to taste - 15
Finally stir in the roasted peanuts, a little ghee or oil and stir to combine
roasted peanuts (moongphali)(1/4 cup)ghee - for flavour - 16
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
Rate this recipe
