- Yield: 4
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Calories: 2347 kcal
- Carbohydrate Content: 296.91 g
- Cholesterol Content: 183 mg
- Fat Content: 114.42 g
- Fiber Content: 33.8 g
- Protein Content: 45.32 g
- Saturated Fat Content: 51.885 g
- Serving Size: 1
- Sodium Content: 7686 mg
- Sugar Content: 19.08 g
- Trans Fat Content: 2.938 g
Masala Sadam
Vegetable Rice or Masala Sadam is traditional south Indian style vegetable pulao recipe. Vegetable Rice is a combination of various season vegetables, rice, and Indian spices. It is simple and easy to make veg pulao in lesser time. It is a quick and easy one-pot meal recipe. You can enjoy spicy vegetable rice whenever you don’t have much time to cook the whole meal for dinner or lunch.
Vegetable rice is a complete meal in itself when served with curd, salad, and chips or fried appalams. You can substitute green peas and sweet corn with a combination of sprouts. It will be nutritious and equally delicious. Here is the complete recipe of South Indian Vegetable Pulao or Masala Sadam.
Ingredients of Masala Sadam Recipe
- Basmati rice - 1 Cup
- White butter - 2 Tablespoons
- Finely chopped carrots - 2
- Finely chopped potato - 2
- Green peas - ¼ Cup
- American sweet corn kernels - 2 Tablespoons
- Salt - 1 Tablespoon
- Lemon juice - 1 ½ Tablespoon
- To Make Spice Powder
- Oil - 2 Tablespoons
- Husked black gram (urad dal) - 2 Tablespoons
- Husked Bengal gram (chana Dal) - 2 Tablespoons
- Dried red chilies - 2
- Coriander seeds - 1 Tablespoon
- Asafetida powder (hing) - ½ Tablespoon
- Cloves - 2
- Cinnamon stick - ½ inch
- Grated dry coconut - 1 Tablespoon
- For Tempering
- Ghee - 2 Tablespoons
- Mustard seeds - 1 Tablespoon
- Husked black gram (urad dal) - 1 Tablespoon
- Cumin Seeds - ½ Tablespoon
- Dried red chili - 1
- Curry leaves - 1 Spring
- For Garnishing
- Ghee - 2 Tablespoons
- Cashew nuts - 2 Tablespoons
- Finely chopped coriander leaves - 2 Tablespoons
How to Make Masala Sadam
Step 1: Wash rice and drain it. Place two cups water in a heavy-based pan over high heat and bring to boil.
Step 2: Add rice and butter to it and bring to boil again.
Step 3: Now, LOWER heat to moderate and cook for 8 to 10 minutes, till water is almost absorbed.
Step 4: Then LOWER heat, place pan on a tawa or griddle, cover it with a tight-fitting lid and cook for 7 to 8 minutes till the water is absorbed, and rice is tender and fluffy.
Step 5: Then, spread the rice on a platter to cool.
Step 6: Now, heat ghee for garnish in a pan over moderate heat and fry cashew nuts till it becomes golden in color. Remove it from pan and set aside.
Step 7: Now, heat oil for spice powder in the same pan. Add remaining ingredients for spice powder and fry over low heat. Toss gently, till dals turn golden in color and chilies and spices are fragrant. Cool and grind to a fine powder.
Step 8: Now, heat ghee for tempering in a frying pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, add vegetables and sauté for 1 to 2 minutes.
Step 9: Pour in ½ -3/4 cups water, cover the pan and simmer over low heat for 5 to 7 minutes, stirring occasionally, till vegetables are tender.
Step 10: Add salt, spice powder and cooked rice. Stir gently till well blended.
Step 11: Remove from heat. Sprinkle with lime juice and toss gently to mix.
Step 12: Garnish with fried cashew nuts and coriander leaves and serve immediately or at room temperature.
