1/2tspAsafoetida (hing / kayam) I used a little less than 1/2 tsp
2tbspGrated Coconut refer notes
Oil I used sunflower oil
1tspHusked black gram (urad dal)
1Dried red chilli
2tbspChopped coriander leaves
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.
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.
This Masala Sadam was printed from https://mariasmenu.com/vegetarian/masala-sadam.
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