
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.
Other Similar Recipes that you may want to try
- Ulundhorai (Urad dal Rice / Ulundhu Sadam)
- Ellodhorai (Sesame Seeds Rice / Ellu Sadam)
- Puliyodharai (Tamarind Rice / Puli Sadam)
Recipe Card to make Kadugu Sadam
Kadugu Sadam | Mustard Seeds Rice | Kadugorai
Equipments Needed
- Pressure Cooker
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
For Spice Powder
- 2 teaspoon Mustard seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Urad Dal
- 1 teaspoon Whole black pepper
- 2 nos Red Chili
- 1 tablespoon Coriander seeds
For Tempering
- 1 teaspoon Ghee
- 1 teaspoon Gingelly Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Chana Dal
- 2 tablespoon Peanuts roasted
- few Curry Leaves
- 1 teaspoon Split Urad Dal
- 2 tablespoon Grated Coconut
- 1 marble size Tamarind (Optional) or ¼ teaspoon of Tamarind paste
Other Key Ingredients
- 2 cups Cooked Rice
- 1 teaspoon Salt (adjust to your taste)
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 fresh coconut, then dry fry the coconut as well. I have used the desiccated coconut hence i have not fried it here) (You can also optionally add small gooseberry size tamarind piece)
- 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
Let's make the Kadugu Sadam
- Take a broad vessel and spread the cooked rice.
- Then add the tempering , Urad Dal spice powder. Gently mix so that the spice powder is nicely incorporated and coated well with the rice. Adjust the salt if required
- Kadugu Sadam | Mustard Seeds Rice | Kadugorai is ready to serve
Video
Nutritional Info
Method with Step by Step Pictures:
INSTRUCTIONS
PREPARATION
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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)
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Cool the roasted ingredients. Add the desiccated coconut and grind it to coarse powder. The Kadugu Sadham spice powder is ready
TEMPERING
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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
LET'S MAKE THE KADUGU SADAM
-
Take a broad vessel and spread the cooked rice.
-
Then add the tempering , Urad Dal spice powder.
- Gently mix so that the spice powder is nicely incorporated and coated well with the rice. Adjust the salt if required
-
Kadugu Sadam | Mustard Seeds Rice | Kadugorai is ready to serve