Recipes

Variety rice for Kanu Pongal

Here is a combined recipe to make coconut rice, tamarind rice and curd rice during the Variety rice for Kanu Pongal festival which calls for great celebration.

 

 

Coconut rice

Ingredients

Coconut - 1
Rice - 500 gms
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 becomes golden brown. In a pan, pour coconut oil and heat it. Splutter mustard and add red and green chillies, urad, 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 for Adi Perukku is ready. Eat it with appalam and karu vadam.

 

Tamarind rice

To make puliyogere or puli sadham we should prepare pulikaichal or buy it.

To prepare pulikaichal

Ingredients

Tamarind – The 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 three tumblers. Heat the pan and pour gingelly oil and add red chilies, 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 podi

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

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

Tamarinds rice for four people

Cook 500 gms 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 accordingly. Mix well and add 100 gms of friend groundnuts and curry leaves. Add 3 spoons of dhaniya podi and mix well.

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

 

 

Curd rice

Ingredients

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

Method

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

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Usha Raja

 
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