Kadugu Ohrai/Mustard Rice

Cooks in: 10 Minutes Serves: 2 People

This delicious mixed rice variety is from Karnataka. Mustard seeds have lots of health benefits and it is generally used as seasoning in many Indian dishes. Mustard powder is one of the important ingredient in many pickles. Mustard paste and oil are used in many dishes. This is a very quick and easy recipe which can be prepared in minutes if the cooked millet is ready. 

Ingredients:

  • 1 Cup Cooked and cooled Barnyard/Kudhiraivali Millet
  • 1 Tbsp Grated Coconut
  • 1 Tsp Mustard Seeds
  • 1 Tsp Coriander Seeds
  • 1/2 Tsp Urad Dal
  • 1/2 Tsp Chana Dal
  • 1/2 Tsp Black Pepper
  • 1 Dry Red Chilli
  • 1/4 Tsp Salt
  • 1/8 Tsp Turmeric Powder
Seasoning
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Peanuts
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Urad Dal
  • 1/2 Tsp Chana Dal
  • 6 Curry Leaves
  • A Small Pinch of Asafoetida Powder

Directions:

  1. Heat a pan and first dry roast coconut till it turns golden. Remove.
  2. Dry Roast mustard seeds, dals, chilli, pepper and coriander seeds till the dals turn golden. Remove.
  3. Add oil in the same pan and do the seasoning. Switch off. Mix in the cooled millet and salt.
  4. Grind the roasted spices mentioned under steps 1 and 2 along with turmeric powder to a coarse powder.
  5. Add this powder to the millet and mix everything well. Keep covered for 10 minutes.
  6. Serve warm.

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Note:

1. Other millets like Kodo, Little or Foxtail can be used for this recipe.

2. Can add 1/8 tsp tamarind for a slightly tangy taste.

3. Adjust pepper according to your taste.

4. For cooking non mushy millet, check my post Millet Rice .

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