Ingredients
To roast
- 1/2 tablespoon mustard seeds
- 1 teaspoon urad dal
- 1/2 teaspoon pepper
- 1 teaspoon chana dal
- 1/2 teaspoon sesame seed
- 4 Red chilli I used byadgi chilli
- 1/4 teaspoon sesame oil
- 1 tablespoon coconut
- Tamarind small piece
To temper
- 1 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- 1 Red chilli
- 1/2 tablespoon urad dal
- Curry leaves few
- 1/2 tablespoon chana dal
- Asafoetida generous portion
kadugu rice
- 2 cups + 1/2 cup rice
- required salt
Instructions
Cook rice and cool
- Firstly cook rice with the required water and a few drops of sesame oil
- Transfer the cooked rice to a wide plate and cool the rice
Prepare Kadugu podi
- Add mustard seeds, urad dal, channa dal, red chilli, pepper, sesame seeds, and oil, and saute till mustard seeds splutter
- Furthermore, add coconut and tamarind; mix well and turn off the stove
- After everything is cool pulse and grind coarse podi; mix well in between the pulsing
Mix podi rice
- Measure and take rice
- Add entire podi and salt; mix well
- Temper and prepare rice
- Add oil to a wide pan
- When the oil is hot add all ingredients except Asafeotida and let them splutter
- Add hing and mix well
- Simmer the flame and add podi rice; mix well
- Finally, add ghee; mix well and cook for 1 minute and turn off the stove. for the best flavor Serve rice after a few hours
Video
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