Karivepaku Annam - Spiced Curry Leaf Rice
Curry leaves are indispensable in my kitchen, for that matter, every South Indian kitchen and you will find virtually every home growing their own karivepaku plant in their backyards. I get emails from my readers who live abroad asking if they can substitute curry leaves in a recipe as they are unable to find them in most stores. I’m afraid there is no substitute for curry leaves. Either grow the curry leaf plant in your backyard or beg, borrow, steal, if you want to savor the real flavor of recipe which calls for curry leaves.:). It not only enhances the flavor but also imparts a magical nutritional effect.
Its a captivating experience each day watching the aromatic curry leaves sizzle in the hot oil alongside the tempering companions. I look forward to that enticing sensory pleasure of dropping the leaves into hot oil and watch the leaves dance, swirl and sizzle and fill the kitchen with a bewitching aroma. If I were asked, what is the most beautiful sensory culinary experience I have had in my kitchen, my answer would be ‘the sizzle and aroma of curry leaves in hot oil’, the promise of delicious food in the making.:)
How would I describe ‘Karivepaku Annam’? A colorful, aromatic, unique savory rice dish that is nutrition-packed, mildly flavored without being overpowered by the aroma of curry leaves. Now, close your eyes and imagine the aroma!-:)
A favorite at our home and prepared only with fresh curry leaves.
Spiced Curry Leaves Rice Recipe
Prep & Cooking: 30 mts
Cuisine: Andhra
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3 cups cooked and cooled white rice (each grain should be seperate)
1 1/4 cups fresh curry leaves
1 tbsp split gram dal
1/2 tbsp bengal gram
8-9 black pepper corns
pinch of turmeric pwd
2 tsps oil
salt to taste
For tempering/poppu/tadka:
1 tsp oil
1 tsp mustard seeds
pinch of asafoetida (optional)
1 Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red. Add the pepper corns and toss for a minute. Turn of heat and cool.
2 In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat, toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts. Turn off heat and cool.
3 Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd. Remove and keep aside.
4 Heat oil for tempering in the same vessel, add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
5 Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd and combine till well blended. Adjust salt.
6 Serve hot with yogurt (perugu) or pachadi of your choice.
Good read: Curry Leaf Heaven ~Essay by Kurma
Scientific Name : Murraya Koenigii, Telugu - Karivepaaku, Hindi - Kadi Patha
Nutritional value: one of the richest sources of micronutrients, antioxidants, vitamins (carotene, thiamine, riboflavin, niacin, folic acid & vitamin C), calcium, iron, phosphorus, protein, fat, carbohydrates, energy, soluble & insoluble fiber
Benefits of curry leaves: Used as a traditional medicinal herb in Ayurveda, as vata-kapha pacifying and mildly stimulating pitta. Curry leaves are pungent and act as an appetizer and digestive stimulant. Known for its healing properties - strengthen the functions of stomach and kidneys. Also known to strength hair roots and a home remedy for pre-mature greying of hair.
Helpful resources: How to grow a curry leaf plant and take care of it? (in US-cold weather)
More about this aromatic nutrition-packed herb
By sailu • Apr 2nd, 2008 • Category: All Recipes, Andhra Recipes, Ayurvedic cooking, Vegetarian Recipes
Hi Sailu, curry leaves are so tender & fresh.. as usual superb pics.. just speech less…
lovely lovely shades of green
i love having karivepaku podi with steaming hot rice and ghee!!
Simply Superb!Very simple,very healthy and a very tasty recipe.
right now there is a ban on curry leaves in the u.s. because of a pest infestation to the plants. i wish i could get them and try this recipe.
I’m aware of it, Bee, read about it at the another subcontinent food forum. Sad.:(
u r pic is so tempting….love the taste and aroma of curry leaves…. currently we are not able to get curry leaves here or else i could have tried these….
that is exactly how i feel about curry leaves too! i could go on smelling them all day! they should make some sort of perfume for us
Wonderful recipe!
Hi Sailu,
Last saturday I made karivepaku rice along with pudina.It tasted yummy.Really i miss those days which we had karivepaku chettu in my grandmoms house.
mee padathilo chesi choosthanu.Inka fridge lo karivepaku vundi.
Thanks for sharing Sailu
Vineela
I have been lurking around in your blog from the tmie you’ve put up the Dill rice…and have been totally addicted to this blog..
I second your opinion on the aroma of curry leaves sizzling in hot oil..mmmmm. I can’t do without them at all…and the fragrance of fresh leaves can just take you on a high.
Loved this recipe…have never tried it like this though….
Will try it out immediately
Looks delicious! I will definitely try this!! Thanks a lot for the recipe
Gorgeous!!!
Looks too amazing..
I am not aware of the ban Sailu.. I just got some fresh curry leaves bunch yesterday… but can’t afford to use the entire thing for podi..:((.. The first pic looks gorgeous..
Siri
Delicious and stunning picture as usual.
that’s pretty interesting Sailu…but yeah, as curry leaves have been banned in many places in US (some FDA feud), I am using mine very sparingly!!
That looks simply gorgeous Sailu - love it!
looks awesome!!
Hai Sailu, i never tasted it like this!! Amazing….. & curry leaves have lot of medicinal value, so it is very good for our health also. Thanks a lot!
nice recipe…would love to try it sometime…
Sailu, I am so jealous you can get fresh curry leaves over there. We only get dried ones and it is just not the same.
sailu,
iam so….jealous to see those fresh curry leaves,i just miss india when it comes to fresh vegetables..any ways nice recipe, you are just superb, i love all you are recipes,tried some of them turned out well, thanks.
Oh goodness…This looks great! The first time I ever smelled and tasted a curry leaf I was hooked…This rice looks and sounds amazing!
Hi Sailu garu
I have a question. every rice involving recipe says, each grain should be seperate. now how do I achieve that?
secondly, I was trying to click on the links on your menu bar at the top of the page, but none seem to be working.
Could you please answer my queries?
thanks
Sree
Hi , mind blowing pictures.. i love your blog and ur recipes.. Inspired of u and fellow bloggers i started a food blog..
do Visit my blog, http://welcomehunger.blogspot.com and pass ur comments and please link me from ur blog
Thanks,
Ramya
please check the image in the website below.
telugupedia.com/wiki/index.php?title=Image:Ugadi.jpg
Just wondering if it was your image or were u aware of this?
Yes, it an image from my blog and thanks for informing me, Anitha.
Nice recipe sailu…i love it..thanks for recipe..:)
Dear Sailu,
Loved the Mamsam Pulusu recipe and the Curry Leaf Recipes! Need your help on a few more recipes. I need authentic crab curry and Fried prawn/prawn curry recipes - Andhra style from you. It would be great if I could hear back from you.
Thanks
Nandini
Dear Shailu:
I must commend you on providing us readers with an excellent resource of fabulous Andhra recipies. I have tried several so far and each one of them has been delicious, if I can say so myself! Would it be possible for you to please post a few low cal, preferebly Andhra recipies for those of us unfortunate enough to have to lose weight? Thanks so much! And keep up the great work!
Arati
Was SHOCKED to find myself unable to buy curry leaves at my grocery yesterday due to the ban. They have a bush, and after I nearly broke down into tears in the store, they cut me some and gave me a baggie. Quite the contraband, no? I guess I need to buy my own bush.
I made this today for lunch…believe me it tastes amazing & knowing that it is healthy food just adds to the taste
I was just wondering which split gram you’re referring to….tuvar or urad? I’m planning to make this tonight. Already cooked the rice so it’s cool by dinnertime
I made the rice with urad dal. Thank you for an amazing recipe. I loved the flavors. We had it with scrambled eggs…I hope you don’t mind!