Black Mustard Seed Rice (Kadugu Sadam)

This is a spicy rice dish and it paired well with a spicy lentil rasam. It has been a while since I have shared a spiced up grain dish in this space, but better late than never. Grains such as rice, millet and quinoa really never need embellishments, apart from some butter and tamari perhaps, but it is always just fine to experiment. The birds are chirping. I think spring is finally here. What a delight to get out for some walks after this long winter of global freezing.

Black Mustard Seed Rice (Kadugu Sadam)

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on February 27, 2010 Spicy and colorful south Indian rice side dish Print this recipe Rice: 1 cup white Basmati rice 1 teaspoon sea salt, or to taste Paste: 1 tablespoon black mustard seeds 1/2 cup dried grated unsweetened coconut 4 to 6 dried whole red chilies, to taste 1 teaspoon ground turmeric 1/2 teaspoon asafetida 1-inch piece seedless tamarind pulp 1/4 cup water Tempering: 1 tablespoon ghee, butter or oil 1 teaspoon black mustard seeds 3 teaspoons split skinned ural dal, rinsed 2 dried whole red chilies, broken into pieces handful of dried curry leaves 1/4 cup raw cashews Instructions: 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. Makes 4 to 6 servings

More rice suggestions from Lisa's Vegetarian Kitchen:
Lemon Rice with Toasted Cashews
Indian Lemon Brown Rice
Tamarind Rice
Coconut Rice

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