Kadugu sadam | mustard seeds rice is a traditional no-onion-no-garlic South Indian rice variety that can be prepared during festivals like Kannu pongal or Aadi perukku. The recipe for kadugu sadam includes step-by-step pictures and a video, too. I have posted many South Indian rice varieties, such as Karuvepillai sadam, kothamalli sadam, Iyengar puliyodarai, and more. This kadugu sadam is very easy and simple to make. You can make the spice powder mix in advance and mix it with rice whenever needed. Check out my complete collection of Pongal festival recipes.
Kadugu sadam recipe
South Indian variety rice recipe
Ingredients
- 2 cups Cooked rice
- 2 tsp Sesame oil
- 2 tsp Cooking oil
- ¼ tsp Mustard seed
- 2 tbsp Peanuts
- Curry leaves few
- To roast and grind
- 2 tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Channa dal
- 1 tsp Pepper
- 2 Red chili
- 1 tsp Coriander seeds
Instructions
- In a pan dry roast the ingredients mentioned under 'To roast and grind'.
- Dry roast till the dals turn golden color.
- Allow them to cool. You can add 1-2 tblsp of kopra too.
- If using fresh coconut, roast them for 2 minutes and then add.
- Cook the rice into separate grains, spread in a wide plate and keep it aside.
- Raw rice works well for this.
- Grind the roasted ingredients into a fine powder.
- In a pan add the cooking oil and add the mustard seeds, peanuts and curry leaves.
- Once the peanuts are done, switch off the flame.
- Transfer it to the plate where we spread the rice.
- Add the ground kadugu powder mix.
- Add salt and 2 tsp of sesame oil.
- Mix everything evenly and gently, without breaking the rice.
- Kadugu sadam is ready to serve.
- This tastes best with appalam or vadam. You can serve along with a veg raita too.
Video
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Notes
1. A small piece of tamarind can be added while roasting the spices.
2. This kadugu powder can be made beforehand and mixed with rice whenever needed.
3. Koparai can be added while grinding to enhance the taste of the Kadugu sadam.
Method with step by step pictures :
- In a pan, dry roast the ingredients mentioned under ‘To roast and grind’.
- Dry roast till the dals turn golden color.
- Allow them to cool. You can add 1-2 tablespoons of kopra too.
- If using fresh coconut, roast them for 2 minutes and then add.
- Cook the rice into separate grains, spread it in a wide plate, and keep it aside.
- Raw rice works well for this.
- Grind the roasted ingredients into a fine powder.
- In a pan, add the cooking oil and add the mustard seeds, peanuts, and curry leaves.
- Once the peanuts are done, switch off the flame.
- Transfer it to the plate where we spread the rice.
- Add the ground kadugu powder mix.
- Add salt and 2 tsp of sesame oil.
- Mix everything evenly and gently, without breaking the rice.
- Kadugu sadam is ready to serve.
- This tastes best with appalam or vadam. You can serve along with a veg raita too.
Notes:
- A small piece of tamarind can be added while roasting the spices.
- This kadugu powder can be made beforehand and mixed with rice whenever needed.
- Koparai can be added while grinding to enhance the taste of the Kadugu sadam.
