Kadugu Saadham (Mustard rice)
Ingredients
- 1 lb Rice washed
grind to a paste:
- 2 tbsp Mustard seeds rai
- 8 Green chillies chopped
- 1/2 Onion medium-sized
- 3 tbsp Coconut nariyal, piece
- 1 tsp Ginger adrak
- 1/2 tsp Garlic lasan
- 1 tsp Turmeric haldi powder
- 2 tbsp Tamarind imli, extract
for the tempering:
- 2 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 1 tsp Black gram split (dhuli urad dal)
- 1 tsp Bengal gram chana dal
- 8 Dry red chillies sookhi lal mircti
- a few Curry leaves kadhi patta
- Salt to taste
Instructions
- Cook the rice in 4 1/2 cups salted water. Drain and add the ground mustard seed paste. Mix well.
- For the tempering, heat the coconut oil in a wok (kadhai); add the mustard seeds. When they start spluttering, add split black gram, Bengal gram, and dry red chillies. Fry till light golden brown. Add curry leaves and salt.
- In a big bowl, mix the rice and the tempering with a flat spoon. Serve hot.
Calories: 612 kcal
Carbohydrates: 115 g
Protein: 12 g
Fat: 12g
Saturated Fat: 8 g
Sodium: 318 mg
Potassium: 570 mg
Fiber: 8 g
Sugar: 13 g
Vitamin A: 865 IU
Vitamin C: 142 mg
Calcium: 74 mg
Iron: 3 mg