Aadi Special

Variety rice for Adi Perukku

Coconut rice

 

Ingredients

Coconut – 1
Rice - 500 gm
Red chillies – 4
Green chillies – 4
Asafoetida powder - ½ spoon
Mustard - 1 spoon
Split urad dhal - 2 spoons
Channa dhal - 1 spoon
Ghee - 3 spoons
Fresh coconut oil - 3 spoons
Salt to taste

Method

Cook the rice. Grate the coconut and fry it in ghee till it turns golden brown.

In a pan, pour coconut oil and heat it. Splutter mustard and add red and green chillies, urad and channa dhal, asafoetida powder and toss it for some time. Add the ingredients to the cooked rice.

Add the fried, grated coconut and salt to it. Mix it well.

Garnish it with curry leaves.

Tasty and aromatic coconut rice is ready consumption during Adi Perukku.

Eat it with appalam and karu vadam.

 

*

 

Tamarind rice

To make Puliyogere or Pulisadham, we should first prepare pulikaichal or buy it.

To prepare pulikaichal

Ingredients

Tamarind -- size of a big sweet lime
Red chillies – 7
Split urad dhal - 4 spoons
Channa dhal - 4 spoons
Mustard - 2 spoons
Gingelly oil - 8 spoons
Asafoetida - A big lump
Turmeric powder - 2 spoons
Curry leaves - 1 bunch
Salt to taste

Method

Soak the tamarind in hot water for half-an-hour. Squeeze and filter it to make pulp and pour it in a thick-bottomed vessel. The pulp should be watery - about 3 tumblers .Heat the pan and pour gingelly oil and add red chillies. When it turns brown, splutter mustard and add asafoetida, urad and channa dhal and toss it for some time. Pour it in the tamarind pulp. Place the pulp on the stove and allow it to boil. Add salt and turmeric powder. Keep stirring it for an hour till it solidifies and condenses. Garnish it with curry leaves. Spicy pulikaichal is ready.

Tamarind rice requires another ingredient to enhance its taste.

It is called dhaniya podi - coriander seeds powder.

Ingredients

Coriander seeds - 6 spoons
Urad dhal (full) - 4 spoons
Channa dhal - 4 spoons
Red chilies – 3
Oil - 3 spoons
Salt to taste

Method

Heat oil in a pan and add all the ingredients and toss it till it turns golden brown. Allow it to cool and grind it coarsely in a mixer.

Tamarind rice

Pulisadham can be prepared according to the requirements of a family.

Tamarind rice for four people:

Cook 500 gm of rice. Add 4 spoons of pulikaichal and 1 spoon of turmeric powder. Mix it with rice and add 3 spoons of gingelly oil and salt. Mix well and add 100 gm of fried groundnuts and curry leaves. Add 3 spoons of coriander powder and mix well.

Gamagama pulisadham is ready to be consumed with karu vadam or cucumber raita.

 

*

 

Curd rice

Ingredients

Rice - 250 gm
Curd - 100 gm
Milk - 100gm
Mustard - 1 spoon
Oil - 1 spoon
Asafoetida powder - 1/4 spoon
Carrot - 1 small
Green grapes - 50 gm
Green chillies – 4
Curry leaves - A bunch
Salt to taste

Method

Cook the rice. Allow it to cool and then mash it. Heat oil in a pan and splutter mustard and add red chillies and asafoetida powder and toss it. Add salt, curd, milk grapes and grated carrots to the rice and mix well. Garnish with curry leaves.

There cannot be a better way to round off an Aadi Perukku festival meal without this delicious curd rice.

 

More Aadi Special

Vasantha Jagannathan

 
More Aadi Special
 
 
 
Photo Gallery
 
Videos

Trailer of Neethane En Ponvasantham

Trailer of 'Nanban'