Tamil Nadu village recipe — podi sadam — travel food and lunchbox staple.
Ingredients
- 1.5 cups spice powder rice
- 2 tbsp sesame oil
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 2 dried red chillies
- 1 sprig curry leaves
- Salt to taste
- Fresh grated coconut to garnish
Method
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).
Cook and cool rice: Cook 2 cups raw rice. Cool completely.
Make tempering: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
Add podi: Add 3-4 tbsp of the podi (chilli powder) to the hot tempering. Toss on low heat 1 minute.
Add cold rice: Add the cooled cooked rice. Fold gently.
Mix evenly: Fold until all rice is coated with the podi and tempering.
Drizzle sesame oil: Add 2 more tsp sesame oil over the podi sadam. Fold gently.
Season: Add salt.
Serve: Podi sadam is a quick, boldly flavoured rice made from leftover rice and chilli powder. Serve with papad and pickle.