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Quick South Indian Tempered Rice (Kalaa Saadham)
foody_healthy1011
13m
Quick South Indian Tempered Rice (Kalaa Saadham)
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foody_healthy1011
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Quick South Indian Tempered Rice (Kalaa Saadham)

A simple and flavorful South Indian tempered rice dish, often called Kalaa Saadham, perfect for a quick meal or side. This recipe involves tempering aromatic spices like mustard seeds, urad dal, and curry leaves, then sautéing green chilies and onions, and finally mixing everything with cooked rice for a fragrant and satisfying dish. It's an excellent way to use leftover rice and get a tasty meal on the table in minutes.
#Indian
#South Indian
#Rice Dish
#Quick Meal
#Vegetarian
#Easy
#Weeknight
#Kalaa Saadham
Finished Quick South Indian Tempered Rice
Finished Quick South Indian Tempered Rice

Recipe Information

5m
Prep Time
8m
Cook Time
13m
Total Time
2
Servings
Easy
South Indian
Tamil
Nutrition (per serving)
250
Calories
5g
Protein
40g
Carbs
8g
Fat
Tempering Mustard Seeds and Curry Leaves
Tempering Mustard Seeds and Curry Leaves

Ingredients

  • Cooked Rice
    (preferably leftover or cooled rice)

    2 cups

  • Cooking Oil

    2 tablespoons

  • Mustard Seeds

    1 teaspoon

  • Urad Dal
    (split black gram, optional but adds crunch)

    1 teaspoon

  • Curry Leaves
    (fresh)

    1 sprig

  • Green Chilies
    (slit lengthwise, adjust to your spice preference)

    1 pieces

  • Onion
    (finely chopped)

    1 medium

  • Salt
    (or to taste)

    1 teaspoon

  • Turmeric Powder
    (optional, for color and flavor)

    1 teaspoon
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Sautéing Onions and Green Chilies
Sautéing Onions and Green Chilies

Instructions

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  • 1

    Heat cooking oil in a large pan or kadai over medium heat. Once the oil is hot, add mustard seeds, urad dal, curry leaves, and green chilies.
    Step 1 visual
    Preview
    2m
    Step 1 visual
    Preview
    Heat cooking oil in a large pan or kadai over medium heat. Once the oil is hot, add mustard seeds, urad dal, curry leaves, and green chilies.
    2m

    Ensure the oil is hot enough for the mustard seeds to splutter quickly and urad dal to turn light golden, indicating proper tempering.
  • 2

    As the mustard seeds splutter and the dal turns golden brown, add the finely chopped onion to the pan. Sauté until the onions turn translucent, about 2-3 minutes.
    Step 2 visual
    Preview
    3m
    Step 2 visual
    Preview
    As the mustard seeds splutter and the dal turns golden brown, add the finely chopped onion to the pan. Sauté until the onions turn translucent, about 2-3 minutes.
    3m

    Avoid browning the onions too much; they should be soft and translucent to add sweetness to the rice.
  • 3

    Add the cooked rice, salt, and turmeric powder (if using) to the pan with the tempered ingredients and sautéed onions.
    Step 3 visual
    Preview
    1m
    Step 3 visual
    Preview
    Add the cooked rice, salt, and turmeric powder (if using) to the pan with the tempered ingredients and sautéed onions.
    1m

    Using cooled or day-old rice works best as it prevents the grains from becoming mushy and helps them absorb the flavors better.
  • 4

    Gently mix all the ingredients together using a spatula, ensuring the rice is evenly coated with the tempering and seasonings. Continue to heat through for another 1-2 minutes until everything is well combined and hot. Serve hot as a main dish or a side.
    Step 4 visual
    Preview
    2m
    Step 4 visual
    Preview
    Gently mix all the ingredients together using a spatula, ensuring the rice is evenly coated with the tempering and seasonings. Continue to heat through for another 1-2 minutes until everything is well combined and hot. Serve hot as a main dish or a side.
    2m

    Mix gently to avoid breaking the rice grains. Taste and adjust salt if necessary before serving.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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