Black Mustard Seed Rice (Kadugu Sadam)


Visit the Indian Food Glossary for information on the ingredients in this recipe
Black Mustard Seed Rice

This is a spicy rice dish and it paired well with a spicy lentil rasam. It has been a while since I have shared a spiced up grain dish in this space, but better late than never. Grains such as rice, millet and quinoa really never need embellishments, apart from some butter and tamari perhaps, but it is always just fine to experiment. The birds are chirping. I think spring is finally here. What a delight to get out for some walks after this long winter of global freezing.


Black Mustard Seed Rice (Kadugu Sadam)Black Mustard Seed Rice (Kadugu Sadam)
Recipe by
Adapted from Dakshin: Vegetarian Cuisine from South India
Cuisine: South Indian
Published on February 27, 2010

Spicy and colorful south Indian rice side dish

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Rice:
  • 1 cup white Basmati rice
  • 1 teaspoon sea salt, or to taste
Paste:
  • 1 tablespoon black mustard seeds
  • 1/2 cup dried grated unsweetened coconut
  • 4 to 6 dried whole red chilies, to taste
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon asafetida
  • 1-inch piece seedless tamarind pulp
  • 1/4 cup water
Tempering:
  • 1 tablespoon ghee, butter or oil
  • 1 teaspoon black mustard seeds
  • 3 teaspoons split skinned ural dal, rinsed
  • 2 dried whole red chilies, broken into pieces
  • handful of dried curry leaves
  • 1/4 cup raw cashews
Instructions:
  • Rinse the rice thoroughly under cold running water and let sit for an hour or more in 2 cups of water. Drain, reserving the soaking water, and let air dry for 30 minutes in a fine-meshed strainer, tossing now and then to bring the moist grains to the surface. Transfer the soaking water and rice to a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender and the water is absorbed — about 15 minutes. Set aside.

  • Meanwhile, make the paste. Put the mustard seeds, coconut, chilies, turmeric, asafetida and tamarind pulp in a food processor or blender with the water. Blend into a smooth paste, adding a bit more water if necessary. Set aside.

  • For the tempering, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the mustard seeds, urad dal, red chilies and curry leaves. Stir until the mustard seeds begin to sputter and pop — about 60 seconds. Add the cashews to the pan and fry until they begin to brown — about 3 to 5 minutes. Now add the paste to the pan and stir for another few minutes. Add to the cooked rice, add the salt, and toss until well combined. Serve hot or warm.

Makes 4 to 6 servings

Black Mustard Seed Rice

More rice suggestions from Lisa's Vegetarian Kitchen:
Lemon Rice with Toasted Cashews
Indian Lemon Brown Rice
Tamarind Rice
Coconut Rice

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Audio Accompaniment: Quiet Music by Steve Roach

8 comments:

Jenny said...

Looks like a classic South Indian dish! Something my mother-in-law would make. I've tried many rice dishes, but not this one. I love the nutty flavor of mustard seeds (ubiquitous in South Indian cooking). Definitely on the must try list. Thanks!

eatme_delicious said...

I love flavoured rice like this but never make it at home! Yum.

Museling said...

I just stumbled upon your blog and happily so. Everything looks delicious!

Silence Sings said...

just reminding the days with my ma...we loved to cook and have this rice(never added coconut and the urad dal tempering...)...a wonderful dish....

Ivy said...

This sounds delicious and surely a great way to use the black mustard seeds.

Soma Pradhan said...

Nice flavourful rice

Rice Exporter in Pakistan said...

its really very nice and looking so delicious thanks for sharing this with us...

Spice Rack said...

You said it, "just yummy!"
It looks spice because of the spices mixed in it. It looks like a java rice but it taste different. I love to try new meals.