Kollu Sadam

🔥 Prep

• Rinse the 50 g horsegram under running water and soak it in water for 30 minutes.
• After soaking, drain the horsegram and set it aside.
• Measure out 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, and keep the 3 red chillies ready.
• Measure 2 tbsp sesame oil and have 10 curry leaves and 1.25 tsp salt within reach.
• Ensure the 400 g cooked rice is at room temperature (or gently reheated if cold).

🔥 Cook

• 1. In a dry pan over medium heat, add the coriander seeds, cumin seeds, and red chillies; toast for 2–3 minutes until fragrant, stirring constantly.
• 2. Transfer the toasted spices to a plate, let cool, then grind them into a coarse powder using a mortar‑pestle or spice grinder; set aside.
• 3. Heat the sesame oil in the same pan over medium heat until it shimmers (about 1 minute).
• 4. Add the mustard seeds; when they start to pop (~10 seconds), add the curry leaves and sauté for 5 seconds.
• 5. Add the drained horsegram to the pan, sprinkle the salt, and stir‑fry over medium heat for 4–5 minutes until the horsegram is lightly coated and heated through.
• 6. Stir in the ground spice powder, mixing thoroughly; cook for another 1 minute to allow the flavors to meld.
• 7. Add the cooked rice to the pan, breaking up any clumps, and toss everything together over low–medium heat for 3–4 minutes until the rice is evenly coated and heated through.
• 8. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer the Kollu Sadam to a serving bowl and garnish with a few fresh curry leaves or a drizzle of sesame oil if desired.
• Serve warm alongside a simple coconut chutney, pickle, or a side of plain yogurt.