Kadugu Sadam | Mustard seeds rice | Kadugorai |  easy lunch recipe | variety rice recipe |  healthy and tasty rice | lunch box recipe | 10 mins rice| no onion no garlic is flavorful healthy and tasty 10 minutes instant variety rice 

Mustard seeds

Easy and tasty Kadugu Sadham is a Tamil Brahmin rice variety from South Indian cuisine. With cooked rice, flavorful rice can be prepared within 10 minutes.  Authentic South Indian flavors. 

SOUTH INDIAN RECIPE - Kadugorai

If you are looking for a quick beginner-friendly recipe this is perfect. Be it a quick simple weekday meal or travel food or lunch box/tiffin box recipe for the office this rice is a great choice. The aroma of freshly prepared podi makes the rice so flavorful

Will the rice taste bitter?

No, if you follow add all the ingredients mentioned it will turn flavorful

CAN I USE LEFTOVER RICE FOR mustard seeds RICE?

yes, it is one perfect way to finish leftover rice/ cold rice. If you are using leftover rice make sure you keep the rice at room temperature for some time. Warm the rice, spread the rice on a plate, drizzle sesame oil then use it.

FLUFFY RICE

If you are making Kalandha sadham with freshly cooked rice make sure you spread the rice on a plate till the steam goes off then add sesame oil. I generally add a few drops of sesame oil while cooking rice as it helps fluffy rice.

WHAT KIND OF RICE SHOULD I USE?

I generally use Sona masoori rice/ raw rice. You can also use basmati rice, brown rice or hand pound rice, or millet. Cook the rice well but not mushy. Avoid al dente cooking for better digestion.

Should I pulse peanuts?

Yes, peanuts tend to ooze oil while grinding so always pulse the podi. Avoid grinding.

WHAT TASTES BEST WITH Verkadala rice?

Rice tastes best with varuval variety, curd based kuzhambu, kootu variety, curd based recipes, pickle varieties, vadam varieties, savory bakshanam, masala vada or pakoda

VARIETY RICE RECIPES IN TMF

No onion no garlic kalandha sadam

Ingredients

To roast

1/2  tablespoon mustard seeds 1 teaspoon urad dal 1/2 teaspoon pepper 1 teaspoon chana dal 1/2 teaspoon sesame seed 4 Red chilli,  I used byadgi chilli 1/4 teaspoon sesame oil 1 tablespoon coconut Tamarind small piece

To temper

1 tablespoon sesame oil 1/2 teaspoon mustard seeds 1 Red chilli 1/2  tablespoon urad dal Curry leaves few 1/2 tablespoon chana dal Asafoetida generous portion

kadugu rice

2 cups + 1/2 cup rice required salt

How to make kadugu rice with step-by-step pictures

Cook rice and cool

Firstly cook rice with the required water and a few drops of sesame oil Transfer the cooked rice to a wide plate and cool the rice

Prepare Kadugu podi

Add mustard seeds, urad dal, channa dal, red chilli, pepper, sesame seeds, and oil, and saute till mustard seeds splutter

Furthermore, add coconut and tamarind; mix well and turn off the stove

After everything is cool pulse and grind coarse podi; mix well in between the pulsing

Mix podi rice

Measure and take rice

Add entire podi and  salt; mix well

Temper and prepare rice

Add oil to a wide pan

When the oil is hot add all ingredients except Asafeotida and let them splutter

Add hing and mix well

Simmer the flame and add podi rice; mix well

Finally, add ghee; mix well and cook for 1 minute and turn off the stove. for the best flavor Serve rice after a few hours

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