Kalandha sadam | Variety rice - Traditionally Modern Food

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FESTIVAL LUNCH PREPARATION

If you are going to use frozen coconut, Thaw them

To soak

Moong dal for Pongal
Sabudana for vadai
Jaggery in hot water for Akkaravadisal and strain

TO CHOP

Mixed vegetables for Aviyal
Potato for Sabudana Vadai
Cashews for Milk Pongal

To pressure COOK

Rice, Moong dal, water, and milk for Akkaravadisal
Fluffy rice with sesame oil for puliyodarai, lemon rice, and curry leaves rice
Mushy rice for curd rice
Mixed vegetables, oil, water, and ground coconut and required salt for Aviyal

microwave

Potatoes, water, and salt for Vadai

To roast

Dry roast urad dal, channa dal, red chilli, and pepper until dal starts to change color. Add curry leaves and saute till dal turn golden brown for Curry leaves rice

To grind

coconut, green chilli, and water for Aviyal
Curry leaves rice ingredients
Pulse Peanuts and cumin seeds for Vadai

Ghee Tempering

Cashews and raisins for Akkaravadisal
Mustard seeds, curry leaves, green chilli, ginger, and raisins for curd rice

Sesame oil tempering

Urad dal, mustard seeds, chana dal, red chilli, curry leaves, and peanut for Puli sadam, and curry leaves rice

Coconut oil tempering

Urad dal, mustard seeds, chana dal, red chilli, curry leaves, cashews, and peanut for Thengai sadam
Curry leaves for Aviyal

Prepare rice for Kalandha sadam

Fluff the rice and separate rice for puli sadam, lemon rice, and curry leaves rice. Sprinkle little sesame oil
Mash the curd rice. Add salt and milk; mix well and let it cool

Click on the image for the recipe link

Akkaravadisal

Add hot milk to the cooked Pongal; mix well and boil
Furthermore add jaggery water, cardamom powder, saffron, and ghee; cook till Pongal comes together
add roasted cashews and raisins; mix well and turn off the stove

Checkout other Pongal recipes and Aval recipes

Instant Puli Sadam

Cook tamarind extract, salt, turmeric powder for 3 minutes
Add prepared rice, tempering, and fenugreek seeds powder; mix well

You can also prepare pulikaichal

Lemon rice

Add peanut oil, mustard seeds, urad dal, Channa dal, roasted peanut; let mustard seeds splutter and dal turns golden brown
Turn down the flame and add curry leaves, green Chill, red Chilli, and ginger, give a good mix
Furthermore, add turmeric powder and required salt, mix well
Add hing and turn down flame to lowest
Furthermore, add lemon juice and let it come to one frothy boil
Turn off the stove immediately and add rice; Mix gently