Tag Archives: sadam

Perugu Pachadi (Tomato Pachadi)

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I first heard about perugu pachadi from my friend, during our phone conversation. I asked what she cooked for lunch, and she said perugu pachadi, and as I was not familiar with that term I asked her what it is. She explained the preparation, and I told her its tomato raita and I know it. My friend told its different from raita, as sauted tomato gives different taste to it. When we met she cooked this pachadi, eggplant curry and pappu. Ever since that day I started cooking it regularly in home. My hubby calls it “Easy Moar Kuzhambu”.

Recently my blog friend Aruna –  Aaharam suggested me some other variations with eggplant, coconut, ladies finger. I should try it soon

Ingredients:

Tomatoes – 2, chopped

Curd – 1 cup + 1/3 cup, beaten well

Turmeric Powder – a pinch

salt – as needed

To Temper:

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves – few

Green chilli – 1/2, slit and de-seeded

Dry  Red chilli – 1 , de-seeded and teared (optional)

Asofetida – pinch

Oil – 1 tsp

Method:

  •  Add oil to the pan, when the oil becomes hot add the items under to temper and let mustard seeds splutter
  • Add the chopped tomatoes and cook for 6 – 8 minutes till the tomatoes become slightly mushy and fully cooked.  Switch off
  • Add the cooked tomato mixture to  the beaten curd. Add salt; mix well and  Serve with rice/rotis

My Notes:

  • I prefer my food to be less spicy so I reduced the chilli my friend old also desseded

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Vella Sadam

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Vella sadam is a traditional dish, preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from school, my sweet tooth craves for eating something sweet and I remember Amma making Vella sadam in no time with leftover rice.

Ingredients:

Rice –  1/2 cup, washed and drained

Jaggery – 1/2 cup, powdered /cut into small chunks

Water  –  2 cup + 1/4 cup

Grated Coconut – 3 tbsp

Cardamom Powder – 1/4 tsp

Almonds – 1 tbsp

Raisins/Dried grapes –  1 tbsp

Ghee – 1 tsp

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Method:

  • Cook rice with 1 cup of water either in rice cooker, or in pressure cooker for 2 whistles
  • Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
  • In a pan, add jaggery syrup and bring to boil. Add the coconut and cardamom powder; mix well and cook  for 2- 3 minutes

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  • Add  cooked rice to the boiling jaggery syrup and cook till the jaggery syrup is completely absorbed in the rice

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  • Add ghee to the pan, once the ghee becomes hot, add raisins and switch off. Add the raisins and almonds to the Jaggery rice and serve hot

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Notes:

  • You can use cashew instead of almonds
  • Basamti rice can be used instead of regular rice
  • You can cook jaggery in water instead of soaking jaggery in hot water

Apple Rice Pudding

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Happy Women’s day to all my lovely readers!!!

This is the pudding I make for my son. If I give him cut apples he refuses to eat, but if I trick him in the form of pudding its difficult for him to identify. This easy rice pudding is not only my son’s favorite, but even I like it.

Chekout my other Toddler friendly recipes

Apple Rice Pudding

Rice – 1/4 cup

Water –  1 cup

Apple – 2, peeled and roughly chopped

Milk – 3 tbsp

Sugar – 1 tbsp (Adjust according to your preference)

Cinnamon powder – 1/2 tsp

Cardamom powder – pinch

Salt – a  pinch

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Method:

  • Pulse the rice coarsely in a blender.  Add apple to the blender, and without adding water,  blend till the apple is pureed well
  • Transfer the contents into a saucepan. Add water, cinnamon powder, cardamom powder and sugar to the apple – rice mixture and cook over medium-low heat  until rice is cooked. Sprinkle some water if required

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  • Add milk and salt; cook for 3-4 minutes. Switch off and serve warm/chil

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My Notes:

  • Adjust the water/milk according to the desire consistency
  • Instead of pulsing the rice can also use them whole
  • My son is having sweet tooth like mom so I add sugar. Instead can avoid sugar and prepare the pudding
  • Avoid replacing milk for water as it will cuddle. If you want to cook the rice with milk, add apple puree after the rice is cooked
  • Can add raisin, nuts like cashew, almonds, pecan etc. to make it rich

Tomato Biryani

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Variety rice are easy to make  and a perfect lunch box food. Usually I prepare tomato rice with just tomato and onion. After cooking coconut rice with coconut milk, I want to try coconut milk with tomato rice and prepared tomato biryani.

Tomato Biryani

Basmati Rice – 1 cup

Tomatoes – 3, finely chopped

Onion – 1 large sliced thinly

Spring onion – 3

Peas – 1/4 cup

Coconut Milk – 1/2 cup

Water – 1 cup + 1/2 cup

Red Chilli powder – 3/4  tsp (Adjust according to your taste)

Turmeric Powder – 1/8 tsp

Ginger Garlic Paste – 1 tsp

Coriander Powder – 1/2 tsp

Cumin Powder – 1/4 tsp

Garam Masala – 1/2 tsp

Green Chilli – 1, slitted

Salt – as needed

Sugar – 1/8 tsp (optional)

Oil – 1/2 tbsp

Cinnamon – 2 inch stick

Cardamom – 2

Fennel Seed powder – 1/4 tsp

Bay leaves – 1

Star Ansie – 1

Method:

  • Soak rice in warm water for 30 minutes, drain the water and keep it aside
  • Add oil to the  pan. When the oil is hot, add whole spices and cook for 30 seconds. Add the onion and ginger garlic paste and sauté till the raw smell goes off

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  • Add the chopped tomatoes and cook till the tomatoes get mushy. Add all the spice powders, salt and sugar; saute for 2 minutes

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  • Add peas and rice and saute for a minute. In a rice cooker add the rice – tomato mixture, coconut milk and water. After the rice is cooked sprinkle chopped spring onions  on top and Serve it with raita/gravy

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checkout my other variety rice,

Notes:

  • Instead of basmati rice samba rice can also be used
  • Fried onions can be added to garnish
  • Can be cooked in heavy bottmed pan or pressure cooker for 2 whistles

kalkandu Pongal

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Today being Mattu Pongal I prepared Kalkandu pongal, Puliyodarai, Coconut Rice , Bagala bath and Aviyal. Usually my Amma prepares Vella Sadam for Mattu Pongal, but last week while arranging my pantry I saw a packet of Kalkandu and that day itself I decided to do Kalkandu Pongal. My LO liked this pongal more than Sakkarai pongal.

Usually during Maatu Pongal Amma wakes us (myself and sis) early morning for keeping Kanu. In our patio we keep kanu. For kanu in sugarcane leaf we arrange pieces of sugarcane,  sakkarai pongal, kumkum rice, turmeric rice and curd rice alternatively in small portion, and say “Kakkapidi vachen kannupidi vachen kakkaikellam kalyanum” . It was so fun doing this.  Now a days as I couldn’t find sugarcane around, my kannu missing sugarcane and our sister time

Back to back pongal post am I crazy, while drafting this I have lots of second thought then I thought when I can eat Pongal for two days continuously why can’t my blog have 2 continuous pongal post;-)

Kalkandu Pongal

Preparation Time : 10 mins | Cooking Time : 30 mins | Serves : 3

Ingredients:

Raw Rice – 1/2 cup, washed and rinced

Milk – 2 cup

Water – 1/2 cup

Kalkandu / Sugar Candy – 1/2 cup (Adjust according to your sweetness)

Cardamom Powder – 1/8 tsp

Ghee – 3 tbsp

Cashewnut and Raisin – for taste

Salt – a pinch

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Method:

  • In a pressure cooker add 1 tbsp of butter/ghee add rice, 1 cup + 1/2 cup of milk and water and cook for 3 whistles. Switch off and when the pressure release naturally mush it up a ladle

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  • Add the kalkandu and salt; close the lid and leave it for 10 minutes (Sugar candy will start melting in the warm condition)

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  • Add 1/2 cup of milk and switch on the stove cook till the kalkandu is completely melted and pongal is in scoop able consistency
  • In a pan add 1 tbsp of ghee and add cashew and cook till they are golden brown. Add raisin and switch off the flame. Add cashew, raisin, cardamom powder and remaining ghee; mix well

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My Notes:

  • Instead of adding whole kalkandu can also powder them and add it
  • I prefer my pongal in smooth mushy texture, mush pongal according to the texture you desire
  • 2 tbsp of Moong dal can be added and coked with rice
  • Edible camphor, nutmeg and clove can be added for flavour
  • You can add half sugar and half sugar candy
  • Milk gives cream texture to the pongal. Instead of milk water can be used
  • Instead of rice, oats/cracked wheat/quinoa can also be used
  • Instead of pressure cooker vengala pannai (traditional method) can also be used

Pulikaichal (Puliyodharai)

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Pulikaichal is a classic traditional recipe.  When mixed with rice, tangy variety rice is ready (Puliyodarai). It also goes well with dosa/ Idli tiffin variety, and acts as a yummy pickle to curd rice.  It is a great travel recipe too, also a festive recipe prepared during kannum pongal and aadi perukku. It stays good even for a month (when refrigerated) or upto a week (outside),  if stored in an air tight container and accessed with a clean dry spoon. This is one of the most favorite prasadam in temples. It’s good to have Thakkali Thokku/Pulikaichal in fridge, and during busy days these two pastes help a lot.

Pulikaichal (Puliyodharai)

Preparation Time : 10 mins | Cooking Time : 30 mins

Recipe Category: Pickle/Side Dish and Entrée

Ingredients:

Cooked Rice – 2 cup

For the pulikaichal:

Tamarind – big lemon size

Powdered Jaggery – 1 tbsp

Turmeric Powder – 1/8 tsp

Asafoetida – a generous pinch

Salt – as needed

Sesame oil – 3 tbsp

Roasted Peanuts – 1/4 cup (approximately) I generally add handful

To temper:

Mustard Seeds – 1/4 tsp

Channa Dal – 1 tbsp

Dried Red chillies – 2

Curry Leaves – few

Spice Powder:

Channa Dal – 1  tbsp

Coriander Seeds – 1 tbsp

Dried Red Chillies – 4 (Adjust according to your spice)

Fenugreek Seeds(Venthyam) – 1/4 tsp

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Method:

  • Dry roast the ingredients under ‘Spice powder’. Allow them to cool and grind it to a fine powder without adding water, and keep aside

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  • Soak tamrind in luke warm water for 10 – 15 mins. Extract the juice and keep aside
  • Add sesame oil in a pan, and when the oil is hot add the ingredients under ‘to temper’ and let them splutter. Add the tamarind extract and allow it to boil

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  • When the raw smell starts to go away, add the powder, peanuts, salt and jaggery. Mix well and continue cooking

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  • Keep stirring occasionally. When oil begins to seperate and the mixture becomes a thick paste (and raw smell goes off completely), switch off.

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  • Take the cooked rice spread it in a wide bowl, drizzle a tsp of sesame oil, add 1/2 cup of pulikaichal, and mix well without mushing up the rice.  Adjust the quantity of pulikaichal and add salt, if required. Allow it to rest atleast for 30 – 45 mins before you serve. Serve with Aviyal/Potato Chips/Appalam/Fry

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My Notes:

  • Always use a wide pan while cooking pulikaichal as they tends to spit spills outside
  • Sesame oil make it stay good for longer days
  • Generally for puliyodarai I use normal rice but basmati rice can also be used
  • Rice tastes better sometime after it has been mixed
  • Can add 1/2 tsp of sesame seed, 1 tbsp of urad Dal and 1/2 tsp of pepper powder while preparing spice powder. My friend’s mom coos with these ingredients, and it tastes good too. As both my mom and mother in law won’t add these spices, I haven’t added
  • First day it tastes spicy but over a period of time it tastes less spicy
  • Adding jaggery is optional but it gives a sweet tangy taste which we like
  • I have used roasted peanuts so I added them at the end. If you are using unroasted add it after tempering