Black Mustard Seed Rice Kadugu Sadam Recipes
BLACK MUSTARD SEED RICE (KADUGU SADAM)
Spicy and colorful south Indian rice side dish
Provided by Lisa Turner
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Rinse the rice thoroughly under cold running water and let sit for an hour or more in 2 cups of water. Drain, reserving the soaking water, and let air dry for 30 minutes in a fine-meshed strainer, tossing now and then to bring the moist grains to the surface. Transfer the soaking water and rice to a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed - about 15 minutes. Set aside.
- Meanwhile, make the paste. Put the mustard seeds, coconut, chilies, turmeric, asafetida and tamarind pulp in a food processor or blender with the water. Blend into a smooth paste, adding a bit more water if necessary. Set aside.
- For the tempering, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the mustard seeds, urad dal, red chilies and curry leaves. Stir until the mustard seeds begin to sputter and pop - about 60 seconds. Add the cashews to the pan and fry until they begin to brown - about 3 to 5 minutes. Now add the paste to the pan and stir for another few minutes. Add to the cooked rice, add the salt, and toss until well combined. Serve hot or warm.
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