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Corn Karuveppilai Sadam
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Corn Karuveppilai Sadam

This traditional Karuveppilai Sadam is cooked with added spice and with a twist by adding corn kernels to the rice. This makes an excellent packed lunch box dish.
Course Lunch Box, Main Dish - Rice
Cuisine South Indian
By Cook Method Stovetop
Occasion Kids Lunch Box
By Diet Kid Friendly
Dish Type Kids Lunch Box
Author Srivalli

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.
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