Kadugu Sadam | Mustard Seeds Rice | Kadugorai

4 from 7 votes

Kadugu Sadam | Mustard Seeds Rice | Kadugorai

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 Time5

Cook Time20

Total Time25

Course: Rice Varieties

Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu

Servings: people

Calories: 313kcal

Author: Sowmya Venkatachalam

Equipment

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

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