Kadugu Saadham (Mustard rice)

Kadugu Saadham (Mustard rice)

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Servings: 4
Calories: 612


  • 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


  • 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
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