Kambu Sadam

Method

1. 1

   Spread the cooked rice on a wide plate, drizzle a spoon of gingelly oil and cool completely.

2. 2

   Temper mustard, channa dal, peanuts, red chillies, curry leaves and asafoetida in gingelly oil.

3. 3

   Add the kambu sadam flavouring base and fry until aromatic.

4. 4

   Fold the rice in gently so the grains stay separate.

5. 5

   Rest for 20 minutes for the flavours to soak in and serve with appalam and curd.