Chutney Podi Sadam Recipe - Rice Flavoured With Chutney Podi Made Simple

To begin making the Chutney Podi Rice Pot method, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well. You can also make the Idli Dosa Milagai Podi method - South Indian Chilli Chutney ground mix and keep it ready. bring to temperature ghee in a kadai, mix in the mustard seeds, the urad dal, chana dal and peanuts.Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color.Do this on low to medium bring to temperature else they will get brown faster than you want them to and the peanuts will remain raw.Once the dal is golden brown and roasted, mix in the curry leaves, slit green chillies, turmeric ground mix and mix gently for a few seconds.Now mix in the fine cut up onions.

Once the onions have turned transparent, mix in in the Idli Dosa Milagai Podi method - South Indian Chilli Chutney ground mix  mix in the cooked rice, shower some table salt and give it a good mix gently until all the items required have combined well and the rice gets well coated.Turn the bring to temperature to low, shower some moisture and seal the wok and allow the rice to steam along with the seasoning for a couple of mins.Turn off the bring to temperature.

After a couple of mins, squeeze the lemon liquid and give the rice a good mix gently.

Check the table salt and seasoning levels and adjust to suit your sharp profile.top with cut up coriander leaves and it is ready to be served.present this Chutney Podi Sadam method, with Nellikai Pachadi method (Amla/ Gooseberry Raita) and Ambode method (Karnataka Style Masala Vada) for a weekday meal.