Pages

Sunday, June 12, 2011

Aadi 18 Perukku

Aadi 18 Perukku, as the name indicates, is a festival observed on 18th day in Tamil month Aadi. It is also known as Pathinettam Perukku. This year, the festival falls on August 3rd ie today. On this auspicious day, we prepare variety rice and offer to God. Here are the items which I prepared today...which is very easy to prepare and ofcourse tasty...


Now goes the recipe for each item:


Lemon rice :
Ingredients:
Cooked Rice - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - a few
Red chilli - 1
Turmeric powder - 1/4 tsp
Hing - a pinch
Salt to taste
Lemon juice - 1 tbsp or as required
Oil

Method:
Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other. Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well. Add turmeric powder and salt. Mix well. Transfer the mixture immediately to the rice. Mix well. Lastly add lemon juice and mix again. 




Coconut rice:
Ingredients:
Cooked Rice - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - a few
Red chilli - 1
Coconut - a handful
Hing - a pinch
Salt to taste
Oil

Method:
Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other. Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well. Add the coconut and fry till it becomes brown in colour. Add required salt and mix it with rice. 





Tamarind rice / Puliodarai:
Ingredients:
Puliodarai paste [I havnt tried preparing the Gojju so got readymade :-)]
Cooked Rice - 1 cup
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - a few
Red chilli - 1 (if needed)
Hing - a pinch
Salt to taste
Oil

Method:
Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other. Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well. Add the Puliodarai paste to the seasonings. Mix well. Add salt if required. Add the rice to the above mixture and mix. 




Sweet pongal / Sarkarai Pongal:
For the recipe, click here.

Avial:
For the recipe, click here

Curd rice:
Ingredients:
Cooked rice - 1 cup
Thick curds - 1/2 cup
Milk - 1/4 cup
Ginger - 1 small piece - chopped finely
Green chilli - 1 - chopped finely
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Cashews - a few(optional)
Salt - to taste
For garnishing:
Carrots - scrapped
Corriander leaves - a few

Method:
Heat oil in a kadai. Add mustard seeds, urad dal, ginger, green chilli and cashews. Fry well and keep it aside. Mix the rice properly with your hands. Add the curds and milk. Mix well. Add required salt. Add the prepared seasoning to the rice and mix well. Serve chilled topped with carrots and corriander leaves. Yummy!!! I love curd rice...Slurp....

0 lovely comments:

Member of Indiblogger!!!!

Related Posts Plugin for WordPress, Blogger...

My recent visitors!!!

ONLINE COUNTER

VISITOR COUNTER

Popular Posts