CHITRAANNAM FOR AADI 18

Aadi 18 is nearing. So this post. The 18th day of Tamil month Aadi is also known as "Aadi perukku" or "Aadi 18" or "Padinettaam perukku". Perukku in Tamil means "in abundance". The rivers will have water in abundance now, after the monsoon rains in the previous month. This is an important pandigai of TamilNadu. On this day, people prepare mixed rice varieties also called as kalandha saadham or chitraannam. They go to the banks of the river with kith and kin and enjoy the trip with chitraannam. This is an important festival for the farmers.Aadi 18 menu : Coconut rice, Lemon rice or Puliyodharai, Sarkarai pongal and curd rice(bahalabhath) along with poricha appalam.Admire the tactics of our elders. Nothing will be spilt while travelling to the banks of the river and cooking is also simplified.

Related recipes:
Pulikkachal
Iyengar Puliyodharai
Kovil Puliyodharai 
Iyengar puliyogare gojju
Melkote Puliyogare

IYENGAR PULIYODHARAI / IYENGAR PULIYODARAI

Puliyodharai in Tamil / Puliyogare in Kannada is the most preferred tangy 'prasadam' in Perumal temples which sets the taste buds tingling. This rice recipe is synonymous with Iyengar and Iyengar cuisine. It is a unique rice preparation mixed with tamarind pulp and specific spices.

INGREDIENTS FOR PULIYODHARAI:

• Cooked rice 
• Pulikkachal
• Puliyodharai podi called as Mael podi

HOW TO MAKE PULIKKACHAL?

Ingredients for Pulikkachal:

• Tamarind - tennis ball size
• Mustard seeds - 1/2 tsp.
• Dry red chillies - 10 -15
• Methi seeds - ½ tsp
• Curry leaves - few
• Hing - 1 tsp
• Turmeric powder - 1 tsp.
• Gingelly oil - 1/2 cup
• Salt - as needed (preferably crystal sea salt - kal uppu)

HOW TO MAKE PULIYODHARAI PODI?

Ingredients for Mel podi (puliyodharai podi):

• Pepper - 1 tsp
• Dry red chillies - 4 to 5
• Coriander seeds - 4 tablespoons
• Methi seeds - ¼ tsp.
• Oil - ½ spoon

TEMPERINGS WHILE MIXING:

To temper in gingelly oil:

• Urad Dhal
• Chenna dal
• Groundnuts 
• Dry red chillies 
• Curry leaves

METHOD:

Soak tamarind in lukewarm water, extract pulp and keep aside.

In a kadai, dry roast methi seeds, keep aside. In the same pan, heat oil and add pepper, red chillies, coriander seeds, fry until golden brown and powder it along with methi seeds in a mixie. This is the mel podi.

In a heavy bottomed pan, heat gingelly oil, add the ingredients mentioned in "for pulikkachal", one by one, except the tamarind pulp. When they turn golden brown, add the tamarind pulp and stir frequently until it becomes like a paste. This is pulikkachal. This can be stored for more than 2 to 3 months if prepared perfectly. You can also store this in the refrigerator.

HOW TO MAKE PULIYODHARAI?

Cook rice in such a way that the grains are separate and not sticky. In Tamil, we say it as 'killu padham'. Spread the cooked rice in a plate, add fresh gingelly oil and allow it to cool. When cool, add pulikkachal, temperings and the mel podi to the cooked rice, according to the requirement, Mix gently without breaking the grains. Iyengar special puliyodharai is ready.

NOTE:

Mel podi can be made more and stored in an air-tight container.

Raw rice (pachcharisi) should be used. The cooked rice should not be mushy. The grains should be separate without sticking.

LEMON RICE

Lemon Rice

INGREDIENTS:

• Cooked rice- 2 cups
• Mustard seeds – ¼ tsp.
• Urad dal – ½ tsp.
• Chenna dal – ½ tsp. 
• Groundnuts – 1 tsp. 
• Turmeric powder -1/4 tsp.
• Hing – a pinch
• Dry red chillies – 2 curry leaves – few
• Coriander leaves – few
• Lime – 1 
• Salt 
• Oil

METHOD:

1. In a kadai, heat oil, add mustard seeds. 
2. When they splutter add urad dal, chenna dal, dry chillies, groundnuts, curry leaves, turmeric powder and hing. 
3. When golden brown off the stove and add cooked rice, and salt. 
4. Squeeze the juice of a lemon and gently turn it around and mix well without breaking the rice grains. Garnish with coriander leaves and serve.

Coconut rice / Thengai sadham

Coconut rice is a mildly flavoured, tasty South Indian rice recipe. It is an easy lunch box recipe.It is also made during Aadi 18 festival.

INGREDIENTS:

• Cooked rice - 2 cups
• Mustard seeds - 1/2 tsp.
• Split urad dhal - 1 tsp.
• Chenna dhal - 1/2 tsp.
• Dry red chillies - 1 or 2
• Curry leaves - few
• Hing - a pinch
• Scraped coconut - 1/2 cup
• Oil - 1 tsp.
• Ghee - 1/2 tsp.

METHOD:

1. In a kadai, heat oil, add all the ingredients except coconut and saute till golden brown. 
2. Now add the scraped coconut and saute for some time till it changes its colour and be careful, it should not become brown. 
3. Switch off the stove. 
4. Now add the cooked rice, and ghee. Mix gently without breaking the rice. 
5. Your coconut rice is ready.