Karuvapillai Shaadum (Rice with Curry Leaves)

Based on the name, I was expecting this dish to involve whole, fresh curry leaves. It does not. Instead it relies on karuvapillai podi (curry leaf powder) for its unique flavour. Unique and incredibly delicious, by the way! And also very easy to make. Definitely a keeper.

Karuvapillai Shaadum

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. mustard oil
• 1 tsp. mustard seeds
• 1 c. long-grain brown rice
• 2 Tbsp. karuvapillai podi
• 1 tsp. coarse sea salt
• 1 c. water

Directions

1. Set InstantPot to sauté medium and add oil (or heat pot over medium-high heat on stovetop).
2. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
3. Add rice and stir to coat.
4. Add karuvapillai podi, salt, and water.
5. Stir to combine and seal the InstantPot.
6. Pressure cook on high for 20 minutes.
7. Remove lid and fluff rice with a fork or rice paddle.
8. Cover and keep warm until ready to serve.