Mustard Seed Rice ~ Festival Preparation with Telugu Granny Shanta Kumari

by on June 15, 2013

Mustard SEED Rice known as Kadugu Chithra Annam in Telugu, is a traditional rice dish with a rich texture. Combines the sweetness of coconut, bitterness of mustard and tanginess of lemon. This recipe has been shared by Shanta Kumari, a great-granny from Chennai.

 

Andhra recipe -mustard seed rice

Ingredients:

  • Rice – 1 cup
  • Turmeric powder – ½ tsp
  • Jains can prepare this recipe during Paryushan by substituting fresh coconut with khopra and lemon juice with amchur powder.
  • Juice of one lemon
  • Oil – 1 tbsp
  • Salt to taste

The Masala:

  • Cashew nuts – 10
  • Mustard – 1heaped tsp
  • Red chillies – 5
  • Coconut – ½ kernel, grated

The Tempering:

  • Bengal gram (chana dal) – 1 tbsp
  • Split black gram (urad dal) – 1 tbsp
  • Mustard seeds – 1 tsp

Method:

1. Boil the rice and allow it to cool. Each grain of the cooked rice must be separate.
2. Grind the ingredients for the masala along with salt and turmeric using very little water.
3. Heat the oil in a wok. Add the bengal gram and black gram, and as they turn golden, add the mustard.
4. As the mustard starts popping, add the ground paste and sauté for a couple of minutes. Add the cooked rice, lemon juice and stir
gently.

 

Serve hot with fried papads.

 

This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Shanta Kumari, a Telugu great-granny from Chennai.

 

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{ 1 comment… read it below or add one }

Gowri January 18, 2015 at 12:28 am

What a treasure trove your blog is!
Forgotten events and food revived with such joy and a sense of Abundance!There is this feeling of peace and ‘slowing’-a pausing of time
Thank you

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