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4.25 from 4 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 mins
Cook Time20 mins
Total Time25 mins
Course: Rice Varieties
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 313kcal
Author: Sowmya Venkatachalam

Equipment

  • Pressure Cooker
  • Mixer Grinder
  • Heavy Bottomed Pan

Ingredients

For Spice Powder

  • 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

For Tempering

  • 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

Other Key Ingredients

  • 2 cups Cooked Rice
  • 1 tsp 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

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 54g | Protein: 5.1g | Saturated Fat: 7.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 401mg | Potassium: 134mg | Vitamin C: 0.6mg | Calcium: 0.8mg | Iron: 9.9mg