Chutney Podi Sadam Recipe - Rice Flavoured With Chutney Podi
A vegetarian Tamil Nadu recipe with -/2 cooked rice, mustard seeds, white urad dal (split). Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well
-/2 cooked rice(1 cups)tablespoons idli dosa podi (milagai powder)(5) - 2
You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready
turmeric powder (haldi)(1 teaspoon)tablespoons idli dosa podi (milagai powder)(5) - 3
Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)raw peanuts (moongphali)(1/4 cup)ghee(2 tablespoon) - 4
Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color
mustard seeds(1 teaspoon)raw peanuts (moongphali)(1/4 cup) - 5
Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw
raw peanuts (moongphali)(1/4 cup) - 6
Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds
sprig curry leaves - roughly chopped(2)green chillies - slit(2)turmeric powder (haldi)(1 teaspoon)coriander (dhania) leaves - a small bunch finely chopped - 7
Now add the fine chopped onions
sprig curry leaves - roughly chopped(2)onion - finely chopped(1)coriander (dhania) leaves - a small bunch finely chopped - 8
Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated
-/2 cooked rice(1 cups)turmeric powder (haldi)(1 teaspoon)onion - finely chopped(1)salt - to tastetablespoons idli dosa podi (milagai powder)(5) - 9
Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes
-/2 cooked rice(1 cups) - 10
Turn off the heat
- 11
After a couple of minutes, squeeze the lemon juice and give the rice a good stir
-/2 cooked rice(1 cups)lemon juice(1 tablespoon) - 12
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 13
Garnish with chopped coriander leaves and it is ready to be served
sprig curry leaves - roughly chopped(2)onion - finely chopped(1)coriander (dhania) leaves - a small bunch finely chopped - 14
Serve this Chutney Podi Sadam Recipe, with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) and Ambode Recipe (Karnataka Style Masala Vada) for a weekday meal
tablespoons idli dosa podi (milagai powder)(5)
Rate this recipe
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Chutney Podi Sadam Recipe - Rice Flavoured With Chutney Podi
A vegetarian Tamil Nadu recipe with -/2 cooked rice, mustard seeds, white urad dal (split). Ready in 30 min, serves 3.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well
-/2 cooked rice(1 cups)tablespoons idli dosa podi (milagai powder)(5) - 2
You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready
turmeric powder (haldi)(1 teaspoon)tablespoons idli dosa podi (milagai powder)(5) - 3
Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)chana dal (bengal gram dal)(1 teaspoon)raw peanuts (moongphali)(1/4 cup)ghee(2 tablespoon) - 4
Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color
mustard seeds(1 teaspoon)raw peanuts (moongphali)(1/4 cup) - 5
Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw
raw peanuts (moongphali)(1/4 cup) - 6
Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds
sprig curry leaves - roughly chopped(2)green chillies - slit(2)turmeric powder (haldi)(1 teaspoon)coriander (dhania) leaves - a small bunch finely chopped - 7
Now add the fine chopped onions
sprig curry leaves - roughly chopped(2)onion - finely chopped(1)coriander (dhania) leaves - a small bunch finely chopped - 8
Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated
-/2 cooked rice(1 cups)turmeric powder (haldi)(1 teaspoon)onion - finely chopped(1)salt - to tastetablespoons idli dosa podi (milagai powder)(5) - 9
Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes
-/2 cooked rice(1 cups) - 10
Turn off the heat
- 11
After a couple of minutes, squeeze the lemon juice and give the rice a good stir
-/2 cooked rice(1 cups)lemon juice(1 tablespoon) - 12
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 13
Garnish with chopped coriander leaves and it is ready to be served
sprig curry leaves - roughly chopped(2)onion - finely chopped(1)coriander (dhania) leaves - a small bunch finely chopped - 14
Serve this Chutney Podi Sadam Recipe, with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) and Ambode Recipe (Karnataka Style Masala Vada) for a weekday meal
tablespoons idli dosa podi (milagai powder)(5)
Rate this recipe
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