Vengaya Sadam

Method

1. 1

   Prepare onions: Peel and thinly slice 3 large onions. The generous quantity of onion is the defining ingredient of vengaya sadam.

2. 2

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

3. 3

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

4. 4

   Add dried chillies and aromatics: Add 3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

5. 5

   Fry onions: Add sliced onions and fry on medium heat 12-15 minutes stirring frequently until they are very dark golden and caramelised.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.

7. 7

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

8. 8

   Mix evenly: Fold until every grain is coated with the caramelised onions.

9. 9

   Add sesame oil: Drizzle 1 tsp raw sesame oil. Fold gently.

10. 10

    Serve: Adjust salt. Vengaya sadam is deeply flavoured from the caramelised onions. Serve with papad and pickle.