Karuveppilai Sadam

🔥 Prep

• Measure out 50 g of fresh curry leaves, rinse and pat dry.
• Measure out 2 tbsp urad dal, 1 tbsp chana dal, 1 tsp black pepper, and 3 red chillies.
• Measure out 0.5 tsp tamarind paste and dissolve in 1 tsp water.
• Measure out 2 tbsp sesame oil, 1 tsp mustard seeds, and 1.25 tsp salt.
• Ensure the 400 g cooked rice is at room temperature or slightly warm.

🔥 Cook

• 1. Heat 2 tbsp sesame oil in a pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add 2 tbsp urad dal and 1 tbsp chana dal; sauté for 2 minutes until they turn light golden.
• 4. Add 3 whole red chillies and 1 tsp black pepper; fry for 30 seconds until fragrant.
• 5. Add the 50 g curry leaves; roast on medium-low heat for 2-3 minutes until crisp and dark green, stirring constantly.
• 6. Transfer the roasted mixture to a plate and let cool slightly, then grind to a coarse powder using a mortar‑pestle or spice grinder.
• 7. In the same pan, add the 400 g cooked rice; break up any clumps.
• 8. Sprinkle the ground curry leaves powder over the rice, add the dissolved 0.5 tsp tamarind paste and 1.25 tsp salt; toss gently over low heat for 2 minutes to combine flavors.
• 9. Remove from heat and let rest for 1 minute before serving.

🔥 Serve

• Serve the Karuveppilai Sadam warm, optionally garnished with a few extra fresh curry leaves.
• Accompany with plain yogurt or raita and a simple cucumber salad.
• Pair with papadum or appalam for added crunch.