Kothamalli Karuveppilai Sadam Recipe – Coriander And Curry Leaves Rice

Kothamalli Karuveppilai Sadam Recipe is a simple South Indian Style Coriander and Curry Leaves Rice which can be prepared for your Lunch Box. As it is easy to make and gets ready in no time, it is perfect for your busy days and can be eaten for your weeknight dinner too.  Course : Lunch Ingridients : 2 cups Cooked rice Salt , to taste For the Seasoning 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon White Urad Dal (Split) 1 sprig Curry leaves 1/2 teaspoon Turmeric powder (Haldi) 1/4 cup Roasted Peanuts (Moongphali) 2 teaspoons Sambar Powder 1 tablespoon Gingelly oil , for cooking To be ground 1/4 cup Fresh coconut 1 cup Coriander (Dhania) Leaves 1/2 cup Curry leaves Ghee , for flavour Instructions To begin making the Kothamalli Karuveppilai Sadam Recipe, get all the ingredients and keep them ready.Add the coriander leaves, curry leaves along with the coconut into a mixer grinder and blend to make a coarse mixture. Don’t add any water. The mixture needs to be dry. Ensure you have some cooked rice ready; using a day old rice will help. 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.The next step is to make the Kothamalli Karuveppilai Sadam. Heat oil over medium heat in a heavy bottomed pan or a Kadhai. Add the mustard seeds, urad dal amd cook till the dal turns golden brown in colour.Once done, stir in the curry leaves and let it splutter. Next. and in the ground Kothamalli Karuveppilai mixture and mix everything. Once done, add turmeric powder, sambar powder and saute for a few seconds. Finally, add the cooled cooked rice, salt and stir to combine all the ingredients well to make the Kothamalli Karuveppilai sadam.Finally stir in the roasted peanuts, a little ghee or oil and stir to combine.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.