Masala Sadam

Ingredients

• 1 cup Basmati Rice
• 1 medium Carrot (finely chopped)
• 1 small - medium Potato (finely chopped)
• 1/4 cup Green peas (I used frozen peas)
• 2-3 tsp Sweet corn kernels (I didint use it)
• 1.5 tbsp Lemon / lime juice
• 2 tsp Husked black gram (urad dal)
• 2 tsp Husked bengal gram (chana dal)
• 2 Dried red chilli
• 1 tbsp Coriander seeds
• 1/2 tsp Asafoetida (hing / kayam) ( I used a little less than 1/2 tsp)
• 3 Cloves
• 1/2 inch stick Cinnamon
• 2 tbsp Grated Coconut (refer notes)
• Oil (I used sunflower oil)
• 1-2 tbsp Ghee
• 1 tsp mustard seeds
• 1 tsp Husked black gram (urad dal)
• 1/2 tsp Cumin seeds
• 1 Dried red chilli
• Curry leaves
• 1-2 tbsp Ghee
• 6-7 Cashew nuts
• 2 tbsp Chopped coriander leaves

Instructions

1. 1

   Cook rice with salt and water. Drain the water and spread the rice on a plate to cool (refer notes for details).

2. 2

   Heat ghee for garnishing in a small pan and fry the cashews, till it's golden. Keep it aside.

3. 3

   Microwave the coconut for 30-40 seconds. Heat oil for spice powder in the same pan. Add microwaved coconut and fry it till it becomes dry, 3-4 mins. Add remaining ingredients for spice powder and continue to fry over low heat. Toss gently, till dal turns golden and chillies and spices are fragrant. Cool and grind to a fine powder.

4. 4

   Heat ghee for tempering in a deep and wide pan. Add remaining ingredients listed under tempering. When mustard cracks, add veggies. Saute for 2 mins. Add 1/2 cup hot water. Cover pan and cook for 8-10 mins, stirring, occasionally, till the veggies are tender. Add lemon / lime juice. Mix well.

5. 5

   Add salt and spice powder. Mix gently. Add the cooked rice and stir gently till well blended. Garnish with chopped coriander leaves and fried cashew.

6. 6

   Let it rest for 20-30 mins for the flavour to settle in. Serve with Raita, Pappad and Pickle.