Kadugu Sadam | Mustard Seeds Rice | Kadugorai

Name: Kadugu Sadam | Mustard Seeds Rice | Kadugorai
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tsp Mustard seeds; 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 1 tsp Urad Dal; 1 tsp Whole black pepper; 2 nos Red Chili; 1 tbsp Coriander seeds; 1 tsp Ghee; 1 tsp Gingelly Oil; 1 tsp Mustard seeds; 1 tsp Chana Dal; 2 tbsp Peanuts (roasted); few Curry Leaves; 1 tsp Split Urad Dal; 2 tbsp Grated Coconut; 1 marble size Tamarind ((Optional) or 1/4 tsp of Tamarind paste); 2 cups Cooked Rice; 1 tsp Salt ((adjust to your taste))

Quick & Tasty Rice!

Posted on Oct 7th, 2019

by Sowmya Venkatachalam

Categories:

Rice varieties

4 from 7 votes

Kadugu Sadam is a traditional variety rice made using the fresh spice powder. The spice powder is prepared using raw mustard seeds, dals and coconut which made this dish colorful, spicy, very flavorful and tasty. An easy, simple rice but packed with amazing flavor and aroma. It is no onion no garlic variety rice, perfect for neyveidhyam and lunch box / tiffin box too.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

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Reading Time: 5 minutes

Kadugu Sadam | Mustard Seeds Rice | Kadugorai is a traditional variety rice in the South India. It’s a no onion no garlic spicy rice made using the Spice powder which consist of raw mustard seeds, dals, peppercorns, coconut and few other spices. Kadugu Sadam is packed with amazing flavor and aroma. It takes very less preparation time and comes in very handy for the days when we run out of vegetables. All it requires is very simple and basic ingredients which translates into colorful, flavorful spice variety rice.

This rice can be served with pappad / potato chips or even with cucumber raita. It is also perfect for the Lunch / Tiffen box and travel. To make the preparation faster, we can make this spice powder in advance and store it in air tight container and use it when required.

How to get best tasting Kadugu Sadam ?

Rice – Rice should be separate and not mushy. After the cooking the rice, spread the rice in a large bowl or plate to cool off before mixing with the spice powder.
Adjust the spice – We are using Raw Mustard Seeds, Peppercorns and also Red Chili. All of them are source of spiciness. Based on your taste buds, adjust the quantity of the ingredients.
Addition of Tamarind – I have seen people add a gooseberry size tamarind along with the frying ingredients (spice powder). However i have not used it. If you like a ting of sourness in the rice, then you can add small pinch of tamarind also
Make it Crunchy ? – I prefer adding Chana Dal and Peanuts while tempering. This will help with crunchiness while eating the Kadugu Sadam. You can also fry Cashews and add with the rice
Gingely Oil – Use Gingely Oil for tempering and mixing the rice. This gives unique flavor to the rice.

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Recipe Card to make Kadugu Sadam

Method with Step by Step Pictures:

INSTRUCTIONS

PREPARATION

Cook the rice as usual. Make sure that it’s not mushy. Once cooked spread the cooked rice in a large bowl to cool off. sprinkle the salt

MAKING OF THE SPICE POWDER

Heat the Pan. Add the Mustard seeds, Split Bengal Gram dal (Kadala paruppu), Urad dal, Black Pepper corns, Coriander Seeds and Red Chili (all the ingredients given under “For spice powder”). Dry roast all the ingredients till the dal turns golden brown. You will get a nice aroma from the dal. Switch off the flame

(If you are using frest cocont, then dry fry the coconut as well. I have used the desiccated coconut hence i have not fried it here)
Cool the roasted ingredients. Add the desiccated coconut and grind it to coarse powder. The Kadugu Sadham spice powder is ready

TEMPERING

Heat the pan and add Gingelly oil and Ghee. Once the oil is hot, add mustard seeds and allow it to sputter. Then add chana dal, urad dal, roasted peanuts, curry leaves and give a stir.
Switch off the flame