KARVEPAKU
ANNAM
(CURRY LEAVES RICE)
Curry leaves rice/karvepaku
annam is one of the most aromatic and super flavorful
south Indian rice preparation.
Curry leaves/kadi
patta/karvepaku/karuvepillai is a staple in Indian dishes. Commonly used as seasoning, this
leaf adds a special flavor to every dish. But there is more to the humble curry
leaf than simply flavor. Packed with carbohydrates, fiber, calcium,
phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin
E, curry leaves help your heart function better, fights infections and can
enliven your hair and skin with vitality.
This time my vegetable vendor gave me a huge bunch of very fresh and
tender curry leaves. I was planning to
make karvepaku podi/curry leaves podi but husband suggested I make curry leaves
rice. To make the rice not even half the
quantity of the curry leaves would be used so I decided to hit two birds with
one stone by making curry leaves rice mix which can also be had as podi to go
with idlis and dosas. To give a nutty flavor
I added in some peanuts to the mix.
Curry leaves rice/karvepaku
annam can be made in a jiffy and is great to carry
in your lunch box, just keep the mix handy.
As per the measurements, I have given this mix can be used upto 3 to 4
times when making it for 2 to 3 people.
Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2
Ingredients:
1 big bowl of cooked rice
Karvepaku
Annam/Curry leaves rice mix:
·
3 cup tightly packed curry leaves
·
3 tbsp. chana dal
·
2 ½ tbsp. urad dal
·
3 tbsp peanuts
·
1 tsp cumin seeds
·
5 to 6 dried red chillies
·
Goose berry size tamarind
·
1/8th tsp asafoetida
·
Salt to taste
Tadka/tempering
for rice:
·
1 tbsp oil
·
1 tsp mustard seeds
·
1 tbsp peanuts/cashew nuts
·
2 dried red chillies
Preparation:
Wash and dry the curry
leaves thoroughly.
Method:
Karvepaku Annam/Curry Leaves Rice Mix:
Heat
a pan and dry roast curry leaves on medium flame until crisp. It will take approximately 7 to 10
minutes.
In
the same pan dry roast chana dal, urad dal, tamarind and cumin seeds till the
dals turn golden brown and raw flavor of the tamarind is gone.
Now
dry roast the peanuts and dried red chillies.
Cool
all the dry roasted ingredients.
Blend
the dry roasted ingredients along with salt and asafoetida to a fine powder.
Store
the karvepaku annam mix or curry leaves rice mix in an airtight container. This mix stays fresh for more than a month.
Karvepaku Annam:
Heat
oil in a pan, add mustard seeds and let it crackle.
Add
peanuts and dried red chillies, fry for 2 to 3 minutes.
Add
the rice and 3 tbsp of Karvepaku annam/curry leaves rice mix and combine well.
Adjust
the seasoning.
Serve
Karvepaku annam/Curry leaves rice
with boondi raita and chips.
Also read : Jackfruit Pulihora, Pepper Pulihora, Green Coconut Rice
Also read : Jackfruit Pulihora, Pepper Pulihora, Green Coconut Rice