Thursday, October 21, 2010

Karibevu Shavige Oggarane (Rice noodles in curry leaves sauce)

Karibevu shavige oggarane is a modification of curry leaves rice recipe. For more information about curry leaves refer here
Language translations:
Karibevu: Kannada;
Kari/Kadi patta: Hindi;
Karivepaku: Telugu;
Kariveppilai: Tamil
For other language translations refer here.

Rice Noodles: 200gms
Water: 1.5 liter
Salt: According to taste

For curry leaves paste:
Curry leaves: 1/2 cup (tightly packed)
Urad dal/Split & deskinned black gram: 1.5 tsp
Green chilli: 4-6 nos (adjust according to the heat)
Grated coconut: 1 tbsp (fresh/frozen)
Thick tamarind paste: 1 tsp (Juice extracted from a big grape sized tamarind)
Salt: As needed
Jaggery/ Brown sugar: a big pinch (optional, but recommended)

For tempering:
Oil: 2 tbsp
Mustard seeds: 1 tsp
Cumin seeds: 1/2 tsp
Curry leaves: a string
Turmeric: a pinch
Urad dal: 1 tsp
Peanuts/Groundnuts: 1 tbsp
Chopped cashew nuts: 1 tsp (optional)
Capsicum: 1 medium sized (cut into 1/2 inch cubes)

For garneshing:
Grated coconut: 1 tbsp (optional)


For curry leaves paste: 

    • Dry roast the curry leaves until all the moisture is removed & the leaves become crisp(the curry leaves could alternatively be sun dried or roasted in oven).
    • Dry roast the urad dal/black gram until golden brown. Allow them to cool. Make a fine paste of curry leaves, urad dal, green chilli, salt, coconut, tamarind & jaggery. 
    • Add few teaspoons of water to make a paste. Do not add too much water. 
For Noodles:
    • Cook the rice noodles as per the package instructions. (In case the instructions are not given, try this: 
      • Boil 1.5 liters of water in broad pot. 
      • Add sufficient salt to the water. 
      • When water starts boiling, add the rice noodles, few drops of cooking oil & cook it on a medium heat for 2 mins. 
      • Turn off the heat & let the noodles sit in the hot water for another 5-7 mins. Noodles become translucent when done. 
      • Drain out the hot water & rinse the cooked rice noodles in cold water to stop further cooking of the noodles). Keep them aside.
    • Heat oil in a broad pan, when oil is hot, add mustard seeds, when mustard seeds splutter, add cumin seeds & urad dal. 
    • When dal turns golden, add peanuts. Roast peanuts until they are golden brown, follow it by cashew nuts. 
    • Add curry leaves & capsicum. Saute the capsicum till half done. Then add in the paste. Saute until the raw smell of tamarind is gone(for 2-3mins, maximum). 
    • Break the rice noodles & spread them on a large bowl, add the curry leaves sauce, salt (only if needed); mix the noodles gently.  
    • Curry leaves noodles is ready to be served.


  • Do not use dark colored curry leaves to prepare this rice as it could become a little bitter. Try to choose, light colored or freshly picked curry leaves.

  • Addition of sugar/jaggery reduces the bitterness of the curry leaves.

  • Curry leaves donot blend well if water is added at the initial stage. Hence, while making the paste of curry leaves, first add the leaves to the mixer jar/spice jar & give it a run(donot add water). Let the curry leaves become a coarse powder, then add all the ingredients & pulse it again to get a smooth paste.

    • Featured Post

      Noodles and Vegetables with Honey Ginger Sauce

      Am I the only one who crave for noodles when sick with cold and sore throat? I love this noodles with honey-ginger sauce and it is perfe...