Today is Aadi Perukku
Aadi Perukku - the 18th day of Aadi month (Tamil calendar). Its a tribute to the water for blessing us with its abundance and giving us life and is mostly celebrated by people in India living near the Kaveri river regions. People in those days used to travel to the Kaveri banks to worship her. And they used to take along with them lemon rice/coconut rice/tamarind rice/curd rice as food during travelling. People living near Kaveri banks still do that, but those who do not still prepare these dishes at home with a Vegetable Kootu (as accompaniment) as a part of traditional practices and worship & remember mother Kaveri in their hearts.
Lets have a quick look on how to make flavoured rice listed above.
Lemon Rice
lemon : 2
urad dal : 1 tsp
chana dal (kadala paruppu) : 1 tsp
curry leaves: few
kaju : 4-5 (optional) [or peanut : 2 tbsp (optional)]
Mutstard/rai : 1/2 tsp
salt to taste
asafoetida/hing : pinch
oil : 1.5 tbsp
green chilli : 1
red chilli : 1
Ginger : 1/2 inch
Fenugreek powder (fenugreek dry roasted & powdered) : 1/4 tsp
Method:
Heat oil in a pan, add mustard, urad dal, chana dal. Saute for till it started turning golden. (Now add peanuts/kaju if included and saute till they change colour), add broken red chilli, chopped green chilli, finely chopped ginger. Saute for few seconds. Add hing, curry leaves and switch off the flame. Squeeze the lemons into the sauted spices, add fenugreek powder & salt.
Mix with cooked rice. (For rice quantity : add as per your taste. If you like it sour and hot, add 1 cup cooked rice or more if you like it medium sour or mild.)
Coconut rice
Ingredients :
Fresh grated coconut : 1/2 cup
urad dal : 1 tsp
chana dal (kadala paruppu) : 1 tsp
curry leaves: few
Mutstard/rai : 1/2 tsp
salt to taste
oil : 1.5 tbsp
green chilli : 1
red chilli : 1
Ginger : 1/2 inch
Method:
Heat oil in a pan, add mustard, urad dal, chana dal. Saute for till it started turning golden, add broken red chilli, chopped green chilli, finely chopped ginger, curry leaves. Saute for few seconds. Add coconut, saute for few seconds and switch off the flame.
Add some salt and mix it with 1 cup cooked rice.
Tamarind Rice
For this you need to prepare Pulikaichal (The thick tamarind spicy paste).
Ingredients:
Gingley oil : 10 tbsp
Red chillies : 22 to 25
Urad dal : 1.5 tbsp + 1 tsp
Chana dal (kadala paruppu) : 1.5 tbsp + 1 tsp
Dhaniya seeds : 1.5 tbsp
Fenugreek seeds : 1 tsp
Mustard seeds : 1 tsp
Curry leaves : few
groundnutes : 1/2 cup (or dry kabuli chana )
Tamarind juice (concentrated) : 3 tumblers (1 tumbler =~ 200ml)
turmeric : 1 tsp
Asafoetida/hing : 1 big piece (one small indian gooseberry/amla size)
Salt to taste
Method:
Heat 1-2 tsp gingley oil in a pan. Add 4-5 red chillies, 1.5 tbsp of Urad dal, chana dal,dhaniya seeds, 1 tsp fenugreek seeds and roast it till the dal turns golden brown.
Allow it to cool and then grind it into coarse powder.
Now take 8-9 tbsp of gingley oil in a pan. Add 1 tsp of mustard seeds, chana dal, urad dal, 18-20 red chillies (broken in small pieces) , curry leaves, 1/2 cup groundnuts (or dry kabuli chana) and saute for 1-2 min.
Add 3 tumblers of thick concentrated tamarind juice, add 1 tsp turmeric, 1 big piece of asafoetida (one small gooseberry size), salt, let it boil till it reduces to 1/4th of its quantity.
Add the roasted and ground powder, some curry leaves again, mix well for a minute or two and switch off the flame.
When it cools down transfer it into a pickle bottle and you can store it for about 2 months when stored in refrigerator and that too when it has enough oil floating on the top of the bottle.
To prepare the tamarind rice:
Just mix little amount of the prepared gravy (2-3 tsp) with cooked rice(2 cups or as you like it), taste and adjust salt if required. Done :)
Lets have a quick look on how to make flavoured rice listed above.
Lemon Rice
lemon : 2
urad dal : 1 tsp
chana dal (kadala paruppu) : 1 tsp
curry leaves: few
kaju : 4-5 (optional) [or peanut : 2 tbsp (optional)]
Mutstard/rai : 1/2 tsp
salt to taste
asafoetida/hing : pinch
oil : 1.5 tbsp
green chilli : 1
red chilli : 1
Ginger : 1/2 inch
Fenugreek powder (fenugreek dry roasted & powdered) : 1/4 tsp
Method:
Heat oil in a pan, add mustard, urad dal, chana dal. Saute for till it started turning golden. (Now add peanuts/kaju if included and saute till they change colour), add broken red chilli, chopped green chilli, finely chopped ginger. Saute for few seconds. Add hing, curry leaves and switch off the flame. Squeeze the lemons into the sauted spices, add fenugreek powder & salt.
Mix with cooked rice. (For rice quantity : add as per your taste. If you like it sour and hot, add 1 cup cooked rice or more if you like it medium sour or mild.)
Coconut rice
Ingredients :
Fresh grated coconut : 1/2 cup
urad dal : 1 tsp
chana dal (kadala paruppu) : 1 tsp
curry leaves: few
Mutstard/rai : 1/2 tsp
salt to taste
oil : 1.5 tbsp
green chilli : 1
red chilli : 1
Ginger : 1/2 inch
Method:
Heat oil in a pan, add mustard, urad dal, chana dal. Saute for till it started turning golden, add broken red chilli, chopped green chilli, finely chopped ginger, curry leaves. Saute for few seconds. Add coconut, saute for few seconds and switch off the flame.
Add some salt and mix it with 1 cup cooked rice.
Tamarind Rice
For this you need to prepare Pulikaichal (The thick tamarind spicy paste).
Ingredients:
Gingley oil : 10 tbsp
Red chillies : 22 to 25
Urad dal : 1.5 tbsp + 1 tsp
Chana dal (kadala paruppu) : 1.5 tbsp + 1 tsp
Dhaniya seeds : 1.5 tbsp
Fenugreek seeds : 1 tsp
Mustard seeds : 1 tsp
Curry leaves : few
groundnutes : 1/2 cup (or dry kabuli chana )
Tamarind juice (concentrated) : 3 tumblers (1 tumbler =~ 200ml)
turmeric : 1 tsp
Asafoetida/hing : 1 big piece (one small indian gooseberry/amla size)
Salt to taste
Method:
Heat 1-2 tsp gingley oil in a pan. Add 4-5 red chillies, 1.5 tbsp of Urad dal, chana dal,dhaniya seeds, 1 tsp fenugreek seeds and roast it till the dal turns golden brown.
Allow it to cool and then grind it into coarse powder.
Now take 8-9 tbsp of gingley oil in a pan. Add 1 tsp of mustard seeds, chana dal, urad dal, 18-20 red chillies (broken in small pieces) , curry leaves, 1/2 cup groundnuts (or dry kabuli chana) and saute for 1-2 min.
Add 3 tumblers of thick concentrated tamarind juice, add 1 tsp turmeric, 1 big piece of asafoetida (one small gooseberry size), salt, let it boil till it reduces to 1/4th of its quantity.
Add the roasted and ground powder, some curry leaves again, mix well for a minute or two and switch off the flame.
When it cools down transfer it into a pickle bottle and you can store it for about 2 months when stored in refrigerator and that too when it has enough oil floating on the top of the bottle.
To prepare the tamarind rice:
Just mix little amount of the prepared gravy (2-3 tsp) with cooked rice(2 cups or as you like it), taste and adjust salt if required. Done :)
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