Corn Karuveppilai Sadam is a rice with a twist. The traditional Karuveppilai SadamÂ
Karivepaku Annam gets upgraded to the latest by adding Corn Kernels and extra spice to add to the zing. You can make this rice in no time as its very easy to make the curry leaf powder that’s required for this and if you have cooked rice on hand, it hardly takes time to assemble this rice to pack for your kids lunch box.
Make it a littler more colourful by adding the corn kernels. We are quite partial to the curry leaves, we make Karivepaku Podi , Karivepaku Uragaya , Karivepaku Pulihora
Sending this to my Kid’s Delight event, guest hosted by Priya Srinivasan, themed on Kids Lunch Box Recipes.
Corn Karuveppilai Sadam
Ingredients Needed:
For the Spice Powder
4 to 5 Red Chillies
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 cup Curry Leaves
1/8 tsp Tamarind
4 cloves Garlic
For the Rice
1 cup Basmati Rice Cooked
2 to 3 Green Chillies
3 cloves Garlic
1/2 cup Corn Kernels boiled in MW
2 tsp Cooking Oil
Salt to taste
If you have cooked rice, this is very easy to make. Else proceed for cooking rice. Once done, spread the rice to cool down.
For the Spice Powder
Dry roast all the spices and allow it to cool down.
Wash and pat dry the curry leaves. Dry roast it as well.
When all the ingredients are cooled down, grind it to a powder along with tamarind and garlic.
For the Rice
Wash and Microwave the corn kernels for 5 mins in enough water. Drain it and keep it aside.
Heat a nonstick pan with oil, add slit green chillies, garlic, saute well.
Next add the blanched corn kernels, simmer till the corn gets cooked well.
Now add the cooked basmatic rice, mix well.
Add the ground spice powder and combine, add salt. Simmer when you do this.
Adjust the seasoning.
Serve with papad.
Corn Karuveppilai Sadam
Ingredients
For the Spice Powder
- 4 to 5 Red Chillies
- 1 tbsp Coriander Seeds
- 1 tsp Cumin seeds
- 1 cup Curry leaves
- 1/8 tsp Tamarind
- 4 cloves Garlic
For the Rice
- 1 cup Basmati Rice Cooked
- 2 to 3 Green Chillies
- 3 cloves Garlic
- 1/2 cup Corn Kernels boiled in MW
- 2 tsp Cooking Oil
- Salt to taste
Instructions
For the Spice Powder
- Dry roast all the spices and allow it to cool down.
- Wash and pat dry the curry leaves. Dry roast it as well.
- When all the ingredients are cooled down, grind it to a powder along with tamarind and garlic.
For the Rice
- If you have cooked rice, this is very easy to make. Else proceed for cooking rice. Once done, spread the rice to cool down.
- Wash and Microwave the corn kernels for 5 mins in enough water. Drain it and keep it aside.
- Heat a nonstick pan with oil, add slit green chilies, garlic, saute well.
- Next add the blanched corn kernels, simmer till the corn gets cooked well.
- Now add the cooked basmati rice, mix well.
- Add the ground spice powder and combine, add salt. Simmer when you do this.
- Adjust the seasoning.
- Serve with papad.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
9 comments
I can imagine how flavorful these rice must be…already feeling hungry
Wow, that’s an interesting combo and i’m sure that kid wold love this. Will try it sometime.
Looks so flavourful and delicious with all the spices.. Please pack me a box valli..
Corn rice looks so flavorful and a comforting.
A spicy rice with curry leaves powder, wow…I would love to have some.
I am sure the curry leaves powder will add a lot of flavour to the rice. Great recipe for any lunch box
Never thought about combining curry leaves and corn. Must be flavourful variety rice.
Curry leaves plus corn sounds amazing. Never thought of it. This sounds like a nice meal for kids and adults alike! Yum
Such an innovative rice recipe Srivalli. Yes, we stack up karuveppilai podi but never thought of adding veggies to that dish!!