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 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

Vellam Sadam |Jaggery Rice

5 from 1 vote

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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

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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

• 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