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    South indian variety rice | kanu pongal

    May 29, 2021 By Vidya Srinivasan Leave a Comment

    2 shares

    South indian rice varieties, lunch menu ideas, kalandha sadham ,Aadi 18 recipes, variety rice recipes, aadi perukku recipe, Tamil Nadu style variety rice,  pathinettam perukku, Pongal festival menu, kalandha sadham menu for seemandham, kanu padigai recipes, South Indian executive lunch, South Indian lunch combo ideas, weekend special meals,  Indian travel food, Chitra pournami lunch combo, lunch thali ideas,  travel food ideas. kattu sadham, weekend lunch combo

    Subscribe to Traditionallymodernfood YouTube. Check out the Indian tiffin combo and Indian lunch combo for everyday combo cooking ideas.

     

    Puliyodarai Thengai sadam lemon rice Kalkandu Pongal Aviyal Curd rice Vadam - planning

    • Firstly,  chop and keep vegetables ready
    • If you are using frozen coconut, thaw them
    • Cook rice for thengai sadam with little coconut milk. After the pressure release naturally spread them in a plate and let it cool
    • Keep rice separately for curd rice and other  rice varieties (puli sadam and Kalkandu Pongal)
    • In a separate cooker cook rice with milk and water for Kalkandu Pongal
    • Chop cashew and separate it rice varieties
    • Fry vadam and keep it aside
    • Spread the rice on a wide plate and drizzle  sesame oil for lemon rice and puli sadam
    • Fluff the rice gently and keep aside

    2-HOUR lunch preparation

    • Mash the hot rice kept for Kalkandu Pongal well. Add sugar candy when the rice is hot and close the cooker lid
    • In a small tadka pan, temper mustard seeds and add them to the cut raw mango, and prepare instant mango pickle
    • Mash the hot rice kept for curd rice, add milk and salt; mix well and let it cool
    • Temper for curd rice, and add it to the mashed rice, let the rice cool completely
    • Ground the coconut for Aviyal
    • Cook vegetables along with ground coconut
    • After sugar candy is melted prepare Kalkandu sadam
    • Wait till the rice kept for other variety rice is cool
    • After the rice is cool do tempering for puli sadam, lemon rice, and Thengai sadam, one by one
    • Once when the Aviyal veggies are cool, add curd  and mix gently
    • Temper curry leaves in coconut oil and transfers them to the aviyal
    • After the rice kept for curd rice  is cool, prepare curd rice

    Click on the image for the recipe link

    Puliyodarai

     

    You can also prepare Instant puli sadam 

    Lemon rice

    Coconut rice

    Kalkandu sadham

    Curd rice

    Check out other variety rice recipes in TMF

    Aviyal

    Check out other coconut-based recipes, Checkout other curd based recipes in TMF, kootu recipes in TMF

    Javvarisi Vadam

    javvarisi-vadam-sago-fryums-29-scaled.jpeg

     

    Arisi vadam

     

    Instant mango pickle

    Check out other pickle recipes in TMF

     

    « Lemon rice | how to make lemon rice
    Paneer paratha recipe | paneer parantha »

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