Chutney Podi Sadam Recipe - Rice Flavoured With Chutney Podi

Step 1: To begin making the Chutney Podi Rice Pot Recipe, make sure you have cooked rice a few hours earlier or the previous day as the grains will be separated out well

Step 2: You can also make the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder and keep it ready

Step 3: Heat ghee in a kadai, add the mustard seeds, the urad dal, chana dal and peanuts

Step 4: Allow the mustard seeds to crackle; the dal and peanuts to get roasted well until it gets a golden brown color

Step 5: Do this on low to medium heat else they will get brown faster than you want them to and the peanuts will remain raw

Step 6: Once the dal is golden brown and roasted, add the curry leaves, slit green chillies, turmeric powder and stir for a few seconds

Step 7: Now add the fine chopped onions

Step 8: Once the onions have turned transparent, add in the Idli Dosa Milagai Podi Recipe - South Indian Chilli Chutney Powder  Add the cooked rice, sprinkle some salt and give it a good stir until all the ingredients have combined well and the rice gets well coated

Step 9: Turn the heat to low, sprinkle some water and cover the pan and allow the rice to steam along with the seasoning for a couple of minutes

Step 10: Turn off the heat

Step 11: After a couple of minutes, squeeze the lemon juice and give the rice a good stir

Step 12: Check the salt and spice levels and adjust to suit your taste

Step 13: Garnish with chopped coriander leaves and it is ready to be served

Step 14: Serve this Chutney Podi Sadam Recipe, with Nellikai Pachadi Recipe (Amla/ Gooseberry Raita) and Ambode Recipe (Karnataka Style Masala Vada) for a weekday meal