This is an unusual rice dish from Tamil Nadu which is filled with the goodness of curry leaves. We all know that curry leaves are nutritious but we often discard it instead of eating, but if you make this recipe, everyone will love it.KARUVEPPILAI SADAMIngredients1 cup curry leaves (karuvepillai)3 cups cooked kolam rice (sadam)1½ tbsps Bengal gram (chana dal)1½ tbsps split pigeon peas (toor dal)1½ tbsps split skinless black gram (dhuli urad dal)1½ tbsps coriander seeds½ tsp fenugreek seeds (methi dana)1 tsp cumin seeds1 tsp black peppercorns1 tsp white sesame seeds½ lemon sized tamarind ballTempering2 tbsps sesame oil½ tsp asafoetida (hing)1 tsp mustard seeds1 tsp split skinless black gram (dhuli urad dal)¼ cup peanuts, roasted and peeled8-10 curry leaves2-3 dried red chilliesSalt to tasteMethod1. Dry roast Bengal gram, split pigeon peas, split skinless black gram, coriander seeds, fenugreek seeds, cumin seeds, black peppercorns and white sesame seeds till golden brown. Add curry leaves and sauté till crisp. 2. Add the tamarind and mix well. Cook for 1 minute. Switch the heat off and allow the mixture to cool slightly. 3. Put the roasted spices in a mixer jar and grind to a fine powder.4. For the tempering, heat sesame oil in an earthen pot. Add asafoetida, mustard seeds and let them splutter.5. Add split skinless black gram and peanuts and sauté for a minute. Add the curry leaves and mix well.6. Add the dried red chillies, mix and stir in ground powder and mix well. 7. Add the cooked rice and mix till well combined. Add salt and mix well. 8. Transfer on to a serving plate and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comTo get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signupBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor
