Chutney Podi Sadam Recipe – Rice Flavored with Chutney Podi
Chutney Podi Sadam, a popular dish from Tamil Nadu, is a delightful combination of cooked rice flavored with the spicy and aromatic Idli Dosa Podi (Milagai Powder). This dish is not only easy to prepare but also a quick and delicious option for a weekday meal. The rice is tossed with crunchy peanuts, flavorful dal, and spiced up with green chilies and curry leaves, making it an irresistible treat. It’s perfect when served with a side of raita or vada, creating a balanced meal that’s satisfying and full of flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked rice | 1 ½ cups |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Raw Peanuts (Moongphali) | ¼ cup |
| Curry leaves | 2 sprigs, roughly chopped |
| Green chilies (slit) | 2 |
| Turmeric powder (Haldi) | 1 teaspoon |
| Onion (finely chopped) | 1 |
| Salt | To taste |
| Ghee | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Idli Dosa Podi (Milagai Powder) | 5 tablespoons |
| Coriander (Dhania) Leaves | Small bunch, finely chopped |
Preparation and Cooking Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 15 minutes | 30 minutes | Serves 3 |
Instructions
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Prepare the Rice: Start by making sure you have cooked the rice at least a few hours earlier or even the previous day. This ensures that the rice grains are well separated and perfect for mixing. Leftover rice works best for this dish.
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Heat the Ghee and Fry the Spices: Heat 2 tablespoons of ghee in a heavy-bottomed pan or a kadai. Add the mustard seeds, white urad dal, chana dal, and raw peanuts to the hot ghee. Allow the mustard seeds to splutter and the dal and peanuts to roast until golden brown.
- Tip: Keep the heat on low to medium to ensure that the dal and peanuts roast evenly without burning. You want a nice, crunchy texture.
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Add Curry Leaves and Spices: Once the dals and peanuts are roasted, add the chopped curry leaves, slit green chilies, and turmeric powder. Stir for a few seconds until the curry leaves become crisp and aromatic.
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Sauté the Onions: Now, add the finely chopped onions to the pan. Cook until the onions turn translucent and soften. This usually takes about 3-4 minutes.
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Incorporate the Idli Dosa Podi: Once the onions are cooked, add 5 tablespoons of the Idli Dosa Podi (Milagai Powder) to the pan. Stir well to ensure the spice mix evenly coats the onions, curry leaves, and dals.
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Add the Rice: Gently add the cooked rice to the pan, sprinkling salt to taste. Mix the rice thoroughly with the spice mixture, making sure every grain is coated with the flavors.
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Steam the Rice: Lower the heat and sprinkle a little water over the rice. Cover the pan with a lid and let the rice steam for about 2-3 minutes. This allows the flavors to meld together beautifully.
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Add Lemon Juice and Garnish: After 2-3 minutes, turn off the heat and squeeze the juice of one lemon over the rice. Give it a final stir to mix everything. Check the seasoning and adjust the salt or spice level as needed.
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Garnish: Garnish the Chutney Podi Sadam with freshly chopped coriander leaves for a burst of freshness and color.
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Serve: Serve the Chutney Podi Sadam hot with a side of Nellikai Pachadi (Amla/Gooseberry Raita) and Ambode (Karnataka Style Masala Vada) for a complete meal. This combination is perfect for lunch or dinner and is sure to satisfy your taste buds with its savory, tangy, and spicy flavors.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 42g |
| Protein | 7g |
| Fat | 13g |
| Saturated Fat | 6g |
| Fiber | 5g |
| Sodium | 580mg |
| Sugars | 4g |
| Vitamin A | 450 IU |
| Vitamin C | 30mg |
| Calcium | 35mg |
| Iron | 1.2mg |
Tips and Variations
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Make-Ahead Option: You can prepare the Idli Dosa Milagai Podi ahead of time and store it in an airtight container. This chutney podi can be used not only for this rice dish but also as a seasoning for dosa, idli, and even sprinkled over snacks.
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Spice Level: Adjust the number of green chilies and the quantity of chutney podi based on your spice tolerance. For a milder version, you can reduce the podi to 3 tablespoons.
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Rice Texture: If the rice feels too dry after steaming, you can sprinkle a bit more water and reheat for a minute to add moisture.
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Nut Alternatives: If you are allergic to peanuts, you can replace them with cashews for a different nutty flavor.
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Add Vegetables: To make this dish more nutritious, you can add lightly sautéed vegetables like carrots, peas, or bell peppers. These will add color and texture, making it a wholesome meal.
This Chutney Podi Sadam recipe is an excellent choice for a quick meal, offering layers of flavors in every bite. The tangy lemon juice complements the spicy chutney podi, while the peanuts add a delightful crunch. Serve it alongside a cooling raita and crispy vada for a complete, comforting Tamil Nadu-style meal.
Enjoy the burst of flavors with every spoonful of this spiced rice dish and savor the simplicity that makes it a favorite across South Indian households!
