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–+ servings

Masala Sadam

Course: Main Dish
Cuisine: Indian, South Indian
Servings: 3
Author: Maria Jose Martin
Print Recipe

Ingredients

  • 1 cup Basmati Rice
  • 1 medium Carrot finely chopped
  • 1 small - medium Potato finely chopped
  • 1/4 cup Green peas I used frozen peas
  • 2-3 tsp Sweet corn kernels I didint use it
  • 1.5 tbsp Lemon / lime juice

For spice powder

  • 2 tsp Husked black gram (urad dal)
  • 2 tsp Husked bengal gram (chana dal)
  • 2 Dried red chilli
  • 1 tbsp Coriander seeds
  • 1/2 tsp Asafoetida (hing / kayam) I used a little less than 1/2 tsp
  • 3 Cloves
  • 1/2 inch stick Cinnamon
  • 2 tbsp Grated Coconut refer notes
  • Oil I used sunflower oil

For tempering

  • 1-2 tbsp Ghee
  • 1 tsp mustard seeds
  • 1 tsp Husked black gram (urad dal)
  • 1/2 tsp Cumin seeds
  • 1 Dried red chilli
  • Curry leaves

For garnishing

  • 1-2 tbsp Ghee
  • 6-7 Cashew nuts
  • 2 tbsp Chopped coriander leaves

Instructions

  • Cook rice with salt and water. Drain the water and spread the rice on a plate to cool (refer notes for details).
  • Heat ghee for garnishing in a small pan and fry the cashews, till it's golden. Keep it aside.
  • Microwave the coconut for 30-40 seconds. Heat oil for spice powder in the same pan. Add microwaved coconut and fry it till it becomes dry, 3-4 mins. Add remaining ingredients for spice powder and continue to fry over low heat. Toss gently, till dal turns golden and chillies and spices are fragrant. Cool and grind to a fine powder.
  • Heat ghee for tempering in a deep and wide pan. Add remaining ingredients listed under tempering. When mustard cracks, add veggies. Saute for 2 mins. Add 1/2 cup hot water. Cover pan and cook for 8-10 mins, stirring, occasionally, till the veggies are tender. Add lemon / lime juice. Mix well.
  • Add salt and spice powder. Mix gently. Add the cooked rice and stir gently till well blended. Garnish with chopped coriander leaves and fried cashew.
  • Let it rest for 20-30 mins for the flavour to settle in. Serve with Raita, Pappad and Pickle.

Notes

The original recipe calls for desiccated coconut. If you are using desiccated coconut, use only 1 tbsp and no need to microwave it or cook it separately, for 3-4 mins. You can add it with the rest of the spice powder ingredients.
Also, the recipe calls for adding butter while cooking rice, but I didint use it.
The method I followed for cooking the rice - bring 5-6 cups water to boil, add salt and washed rice. Bring it to boil, reduce flame to lowest and cooked for 7-8 mins. Drain the excess water.