Vengaya Sadam

Ingredients

• - 1.5 cups onion 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

1. Prepare onions: Peel and thinly slice 3 large onions. The generous quantity of onion is the defining ingredient of vengaya sadam.
2. Cook and cool rice: Cook 2 cups raw rice. Cool completely.
3. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
4. Add dried chillies and aromatics: Add 3 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
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. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2 minutes.
7. Add cold rice: Add the cooled cooked rice. Fold gently.
8. Mix evenly: Fold until every grain is coated with the caramelised onions.
9. Add sesame oil: Drizzle 1 tsp raw sesame oil. Fold gently.
10. Serve: Adjust salt. Vengaya sadam is deeply flavoured from the caramelised onions. Serve with papad and pickle.