Couple of weeks back when we went out for a buffet, one of the dishes was karupevelli sadam. I was thinking it was similar to the way I make. On tasting it, I realized it was differently made. So I had to investigated further and saw that the rice had tamarind in it. The rice had the spice, sour and was tangy.
I had been planning to make this for a while. One pot meal fits in well for the 30 mins meal. We enjoyed our meal. Though my kids are yet to start on these mixed rice, I am glad I have a list ready when they are ready to eat these mixed rice varieties.
Sending this to my 30 Mins Meal Mela
Step by Step Picture Recipe
Cooked rice – 1 cup
Tamarind extract – 2 tbsp thick syrup
Curry leaves – 1 cup loosely packed
Whole pepper corn – 1 tsp
Ghee – 2 tsp
For the Seasoning
Curry leaves few
Channa dal – 1 tsp
Roasted ground nuts – 1 tbsp
Dry Red chilis – 4 long
Turmeric powder a pinch
Mustard seeds, Urad dal – 1 tsp
Salt to taste
Oil – 1 tsp
How to make the karuvepillai sadam
Wash and soak the rice. Keep it aside.
Wash and dry the leaves. Shade dry under fan.
Soak tamarind and extract the pulp.
In a kadai, add ghee and roast the curry leaves and pepper corns. Continue till the leaves becomes crispy. allow it to cool down. Then grind to a powder.
In another kadai, add oil. When oil becomes hot add mustard seeds, urad dal, red chilis, channa dal, groundnuts and saute for couple of mins.
Then add tamarind pulp and bring to boil. When the sauce becomes thick, add the curry leaf powder and mix well.
Spread the rice on a bowl and mix in the curry leaf, tamarind mix.
Serve with papad.