Vellam Sadam |Inipu Thengai Sadam

Vellam sadam is a traditional South Indian variety rice prepared during festive days. Coconut gives nice flavour to the sadam.

Festive foods are always special. Velllam sadam is one of my favorite festival specials. Vellam sadam is prepared during Aadi perukku and sometimes during mattu Pongal.

My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice , bagala bath and Aviyal.  As soon as I return from school Among all the variety rice  my sweet tooth craves  for vellam sadam.

Though it is prepared with rice and jaggery. Vella sadam Tastes so different. Coconut gives a nice tasty flavour to the rice. Vellam sadam can be made vegan by skipping ghee and using coconut oil. I love sweets with ghee flavors so I couldn’t do that.

This is one of the tastiest and easy sweet that can be prepared in no time. For festive days I cook rice and prepared vella sadam but this can also be repaired with leftover rice.

For kids after school snacks this is one of the tastiest and easiest variety that can be prepared within 15 minutes.

Checkout other Pongal varieties in TMF,

Kalkandu pongal

Sakkarai pongal

Gothumai Rava pongal

Millet pongal

Manjal Pongal

Ingredients:

Rice –  1/2 cup, washed and drained

Jaggery – 1  cup + 1/4 cup powdered /cut into small chunks (adjust according to your taste)

Water  –  2 cup + 1/2 cup

Grated Coconut – 3 tbsp

Cardamom Powder – 1/4 tsp

Cashew – few

Raisins/Dried grapes –  Few

Ghee – 2 tbsp 

Method:

• Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
• Cook jaggery in 3/4 cup of hot water for about 4-5 minutes. Strain the jaggery syrup
• Add cardamom powder, salt and coconut cook for 2-3 minutes

• In a separate pan add ghee and sauté cashew. Once cashew is golden brown add  raisin and give a quick stir

• Add cooked rice and  add jaggery syrup; cook for 4-5 minutes In low flame or till jaggery syrup is well absorbed in rice. If requires sprinkle some water

• Keep mixing  once in a while and mush the rice while stirring

Vellam Sadam |Jaggery Rice

 

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Author: Vidya Srinivasan

Recipe type: Variety rice

Cuisine: Indian

Ingredients

• Rice - ½ cup, washed and drained
• Jaggery - 1 cup + ¼ cup powdered /cut into small chunks (adjust according to your taste)
• Water - 2 cup + ½ cup
• Grated Coconut – 3 tbsp
• Cardamom Powder - ¼ tsp
• Cashew - few
• Raisins/Dried grapes - Few
• Ghee - 2 tbsp

Method

1. Cook rice with 1 cup + ½ of water either in rice cooker, or in pressure cooker for 3 whistles
2. Cook jaggery in ¾ cup of hot water for about ⅘ minutes. Drain the jaggery syrup
3. Add cardamom powder, salt and coconut cook for ¾ minutes
4. In a separate pan add ghee and sauté cashew. Add raisin and give a quick stir
5. Add cooked rice and add jaggery syrup; cook for 4-5 minutes In low flame or till jaggery syrup is well absorbed in rice. If required sprinkle some water
6. Keep mixing once in a while and mush the rice while stirring

Notes

If jaggery you are using are without any impurities can skip this step
Adjust jaggery according to your sweetness
I used sona masoori rice so thought I used 1:3 ratio rice and water my rice was not mushy
If you press vellam sadam with mushy rice adjust water accordingly

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