South indian variety rice | kanu pongal

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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

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

 

Arisi vadam

 

Instant mango pickle

Check out other pickle recipes in TMF