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Black Mustard Seed Rice (Kadugu Sadam)

If you are a fan of flavorful and aromatic rice dishes, then you must try Black Mustard Seed Rice, also known as Kadugu Sadam. This South Indian dish combines the nuttiness of black mustard seeds with the spiciness of red chilies and the earthiness of rice, resulting in a delectable and satisfying meal.

Ingredients:

• 1 cup basmati rice
• 2 tablespoons black mustard seeds
• 4-5 dried red chilies
• 3 tablespoons ghee (clarified butter)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split Bengal gram)
• 1 teaspoon turmeric powder
• Salt to taste
• Handful of curry leaves

Instructions:

1. Wash the rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
2. In a pan, dry roast the black mustard seeds and dried red chilies until they release their aroma. Allow them to cool and then grind them into a fine powder.
3. In a separate pot, heat ghee and add mustard seeds, urad dal, chana dal, and curry leaves. Sauté until the mustard seeds start spluttering and the dals turn golden brown.
4. Add the ground mustard seed and red chili powder to the pot and mix well.
5. Add the soaked and drained rice to the pot and mix it gently with the spices.
6. Add turmeric powder and salt, and pour enough water to cook the rice. The water level should be approximately one inch above the rice level.
7. Cover the pot and cook on low heat for about 15-20 minutes or until the rice is cooked and each grain is separate.
8. Once the rice is cooked, fluff it gently with a fork to separate the grains.
9. Serve hot with raita or any curry of your choice.

How to Prepare:

The preparation of Black Mustard Seed Rice involves a few simple steps that result in a flavorful and aromatic dish. The rice is first washed and soaked to remove any impurities. Meanwhile, the black mustard seeds and dried red chilies are dry roasted to enhance their flavors. Once cooled, they are ground into a fine powder.

In a separate pot, ghee is heated and mustard seeds, urad dal, chana dal, and curry leaves are added. These ingredients are sautéed until the mustard seeds start spluttering and the dals turn golden brown. The ground mustard seed and red chili powder are then added to the pot and mixed well.

The soaked and drained rice is added to the pot and mixed gently with the spices. Turmeric powder and salt are added, and enough water is poured to cook the rice. The pot is then covered and the rice is cooked on low heat until each grain is separate and fully cooked.

Preparation Time:

The preparation time for Black Mustard Seed Rice is approximately 30 minutes, including soaking time for the rice.

Servings:

This recipe serves 2-3 people.

Nutrition Facts:

Black Mustard Seed Rice is a nutritious dish that provides essential vitamins, minerals, and antioxidants. It is low in calories and fat, making it a healthy option for regular consumption. The exact nutritional value may vary depending on the serving size and ingredients used.

Tips:

• Ensure that the rice is soaked and drained well to achieve a fluffy and separate texture.
• Adjust the amount of black mustard seeds and dried red chilies according to your preferred level of spiciness.
• Ghee adds richness to the dish, but you can also use oil if desired.
• Serve the Black Mustard Seed Rice hot with a side of raita or any curry of your choice to enhance the flavors.

FAQs:

1. Can I use brown rice instead of basmati rice?
   Yes, you can substitute basmati rice with brown rice. However, the cooking time and water measurement may differ, so adjust accordingly.
2. Can I store the leftovers?
   Yes, you can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
3. Can I omit the dried red chilies?
   Yes, if you prefer a milder flavor, you can reduce or omit the dried red chilies. However, they add a unique spiciness to the dish.

Black Mustard Seed Rice is a delicious and aromatic rice dish that is easy to prepare and full of flavors. It can be enjoyed as a main course or as a side dish with other South Indian delicacies. The black mustard seeds add a distinct nutty flavor, while the red chilies provide a subtle spiciness. Try this recipe and savor the flavors of South India!