Podi Sadam

Method

1. 1

   Make podi: Dry roast and blend 2 tbsp urad dal, 1 tbsp chana dal, 4 dried red chillies and 1 tsp black pepper to a coarse powder. Or use store-bought idli/dosa podi (chilli powder).

2. 2

   Cook and cool rice: Cook 2 cups raw rice. Cool completely.

3. 3

   Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Add podi: Add 3-4 tbsp of the podi (chilli powder) to the hot tempering. Toss on low heat 1 minute.

6. 6

   Add cold rice: Add the cooled cooked rice. Fold gently.

7. 7

   Mix evenly: Fold until all rice is coated with the podi and tempering.

8. 8

   Drizzle sesame oil: Add 2 more tsp sesame oil over the podi sadam. Fold gently.

9. 9

   Season: Add salt.

10. 10

    Serve: Podi sadam is a quick, boldly flavoured rice made from leftover rice and chilli powder. Serve with papad and pickle.