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....