This is an incredibly simple rice dish that comes together in minutes. I made it when I was feeling lazy and wanted something quick and tasty. I used chammanthi podi I had prepared earlier, and the result was delicious — a perfect saadam for a lunch box. I have already shared the chammanthi podi recipe, so I’m linking to that preparation. I’m taking a short break from blogging to visit Thiruvannamalai for Deepam. See you all on Monday. Bye.
Ingredients:
Cooked rice – 1½ cups
Chammanthi podi – 2 tbsp
Oil – 2 tsp
Channa dal – 2 tbsp
Mustard seeds and urad dal – 1 tsp (combined)
Salt – to taste
Curry leaves – 1 sprig
Dry red chilies – 2
Procedure:
- Heat the oil in a pan over medium heat. Add channa dal and roast until it turns golden brown.
- Add the mustard seeds and urad dal; allow them to splutter.
- Toss in the dry red chilies and curry leaves and sauté briefly.
- Turn off the heat and immediately add the chammanthi podi. Mix well so the tempering coats the powder.
- Fold this mixture gently into the cooked rice, adding salt to taste.
- Mix carefully to avoid breaking the rice grains, ensuring even distribution of the podi.
- Serve hot with coconut chutney and papad for a simple, flavorful meal.