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    Vellam Sadam | Inipu Thengai Sadam

    March 21, 2015 By Vidya Srinivasan 28 Comments

    37 shares
    Jump to Recipe Jump to Video Print Recipe

    Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice | jaggery rice | sweet coconut sadham with step by step pictures and video recipe. Check out the inipu Thengai sadam recipe and If you like the video pls SUBSCRIBE to my channel


    Vellam Sadam | Inipu Thengai Sadam | Vellam sadam recipe | Inipu sadam | sweet coconut rice 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 special. Vellam sadam is prepared during Aadi perukku and sometimes during mattu Pongal and Chitra pournami.

    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 from sakkarai pongal. Coconut gives a nice 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 healthiest and easiest variety rice  that can be prepared within 15 minutes.

    Checkout other Pongal varieties in TMF,

    Kalkandu pongal

    Sakkarai pongal

    Gothumai Rava pongal

    Millet pongal

    Manjal Pongal

    Coconut based recipes in TMF

    Variety rice in TMF

    Pongal recipe | Bhogi recipe | kannum pongal recipe

    Vellam Sadam |Jaggery Rice

    5 from 1 vote
    Print Pin Comment
    Course: Variety Rice
    Cuisine: Indian
    Author: Vidya Srinivasan

    Ingredients

    • Rice - 1/2 cup washed and drained
    • Jaggery - 250 grams adjust according to your taste
    • Water - 2 cup + 1/2 cup
    • Grated Coconut – 40 grams
    • Cardamom Powder - Generous pinch
    • Cashew - 25 grams
    • Raisins/Dried grapes - 20 grams
    • Ghee/butter- 3tbsp

    Instructions

    • Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
    • If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored
    • Add cashew. Once cashew is golden brown add  raisin and give a quick stir
    • Add coconut and sauté for 1 min
    • Add cardamom powder and mix Well
    • AdD jaggery and give a quick stir. Add water and cook till jaggery is melted in water
    • After the jaggery water boils well add cooked rice and  cook for about 7-8 minutes till water is absorbed well and rice thickens

    Video

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    Notes

    1. If jaggery you are using are without any impurities can skip Filtering the jaggery syrup
    2. Adjust jaggery according to your sweetness
    3. I used sona masoori rice so I cooked  1:3 ratio rice and water. If you prefer mushy rice adjust water accordingly
    4. My vellam sadam  was not mushy
    5. Add cardamom pods instead of cardamom powder 
    6. Edible camphor can be added for extra flavour
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients:

    Rice -  1/2 cup, washed and drained

    Jaggery - 250 grams (adjust according to your taste)

    Water  -  2 cups + 1/2 cup

    Grated Coconut – 40 grams

    Cardamom Powder - Generous pinch

    Cashew - 25 grams 

    Raisins/Dried grapes -  20 grams

    Ghee - 3 tbsp

     

    Method:

    • Cook rice with 1 cup + 1/2 of water either in rice cooker, or in pressure cooker for 3 whistles
    • If jaggery has impurities Cook jaggery in 1 cup of hot water for about 4-5 minutes. Strain the jaggery syrup. If the jaggery doesn’t contain impurities this step can be ignored

    vellasadam

    • In a separate pan add butter/ ghee; let it melt
    • Add cashew. Once cashew is golden brown add  raisin and give a quick stir

    • Add coconut and sauté for 1 min

    • Add cardamom powder and mix Well
    • Ad jaggery and give a quick stir. Add water and cook till jaggery is melted in water

    • After the jaggery water boils well add cooked rice and  cook for about 7-8 minutes till water is absorbed well and rice thickens

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

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    Reader Interactions

    Comments

    1. Arasi Arumugam

      March 21, 2015 at 5:57 pm

      Now you make me crave for this vella satham.. 🙁 😉

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:27 pm

        Do it Arasi, its a quick sweet:-)

        Reply
    2. Chitra Jagadish

      March 21, 2015 at 6:25 pm

      This reminds me of my childhood- my mom used to make this and looks yummmmilicious. ... 🙂 🙂

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:26 pm

        Thanku C:-)

        Reply
    3. Charanya

      March 21, 2015 at 8:22 pm

      Have never heard of it. Looks so yum <3

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:27 pm

        Thanks Charu:-)

        Reply
    4. veenashankar

      March 22, 2015 at 4:05 am

      Looks perfect.. perfect quick sweet rice to satisfy sweet cravings

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:27 pm

        Thanku Veena:-)

        Reply
    5. Zoale.com

      March 22, 2015 at 6:54 am

      What a perfect way to satisfy a sweet tooth :). Yum!

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:28 pm

        Thanku:-)

        Reply
    6. dedy oktavianus pardede

      March 22, 2015 at 12:50 pm

      not used twith this but i bet it's delicious...

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:26 pm

        Thanku Dedy:-)

        Reply
    7. Malar

      March 22, 2015 at 7:28 pm

      Never tried this Vidya!!! Looks so fabulous....Perfect for sweet tooth like us 😀

      Reply
      • Traditionally Modern Food

        March 22, 2015 at 9:26 pm

        Thanku Malar:-)

        Reply
    8. sarithakumbakkara

      March 23, 2015 at 6:55 am

      Perfecto!

      Reply
      • Traditionally Modern Food

        March 23, 2015 at 4:41 pm

        Thanku Saritha:-)

        Reply
    9. Sadhna Grover

      March 23, 2015 at 11:09 am

      Sweet rice with jaggery, feel lie eating now.

      Reply
      • Traditionally Modern Food

        March 23, 2015 at 4:41 pm

        Thanku Sadhna:-)

        Reply
    10. srividhya

      March 23, 2015 at 11:59 am

      I rely on this rice on most of the pooja days.. Quick and easy one. 😉

      Reply
      • Traditionally Modern Food

        March 23, 2015 at 4:42 pm

        Yes Sri:-)

        Reply
    11. Framed Recipes

      March 23, 2015 at 4:42 pm

      Very well explained, Vidya. The sweet looks delicious.

      Reply
      • Traditionally Modern Food

        March 24, 2015 at 11:13 pm

        Thanku Sreelatha:-)

        Reply
    12. Sona S

      March 24, 2015 at 3:06 am

      looks delicious.. perfect for a quick sweet..

      Reply
      • Traditionally Modern Food

        March 24, 2015 at 11:11 pm

        Thanku Sona:-)

        Reply
    13. Christy Birmingham

      March 27, 2015 at 11:38 am

      I think it looks and sounds great - I would try it with the cashews instead of almonds, as you suggest 🙂

      Reply
      • Traditionally Modern Food

        March 28, 2015 at 11:53 pm

        Sure, thanku Chirsty:-)

        Reply
    14. Subha

      June 18, 2015 at 10:34 am

      Love it Vidya dear..Missing home now..reminds me of Chakkara Pongal

      Reply
      • Vidya Srinivasan

        June 18, 2015 at 11:24 pm

        Thanku Subha:-)

        Reply
    5 from 1 vote (1 rating without comment)

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