Recipes
Podi Sadam Recipe
Prep Time | 15 minutes |
Cook Time | 15 minutes |
Servings |
people
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Ingredients
- 1-1/2 cups cooked rice
- 1 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal
- 1 teaspoon chana dal
- 1/4 cup Raw Peanuts
- 2 sprig Curry Leaves roughly chopped
- 2 green chillies slit
- 1 teaspoon Turmeric powder
- 1 onion finely chopped
- Salt to taste
- 2 tablespoon ghee
- 1 tablespoon Lemon juice
- 5 tablespoons Idli Dosa Podi
- Coriander (Dhania) Leaves a small bunch finely chopped
Ingredients
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Instructions
- To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well.
- You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready.
- Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts.
- Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color.
- Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw.
- Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds.
- Now add the fine chopped onions. Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder
- Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated.
- Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes.
- Turn off the heat. After a couple of minutes, squeeze the lemon juice and give the rice a good stir. Check the salt and spice levels and adjust to suit your taste.
- Garnish with chopped coriander leaves and it is ready to be served