South indian variety rice | kanu pongal - Traditionally Modern Food

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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