Aadi perukku recipes | Aadi 18 lunch menu
Aadi perukku recipes, Aadi 18 lunch menu with full video and step by step instructions to prepare a spread.
Indian, South Indian
For Sakkarai pongal & curd rice
For variety rice
for deep frying
Morning, on wake up, soak urad dal/ ulundhu for vadai and thengai sadam.
In a small cooker, (directly) cook 1 cup raw rice with 3 cups water for 4 whistles. This is for Curd rice and sakkarai pongal.
In another stove, pressure cook raw rice 1 & ½ cups with 2 cups water for 3 whistles (in medium flame after 1st whistle) for the other variety rice.
If you have separate containers, keep little moong dal for sakkarai pongal. Otherwise, cook separately.
Grate coconut for coconut rice meanwhile.
Once the 1 cup rice for curd rice and pongal, take half for curd rice in a vessel and leave the rest of the rice in the cooker itself.
Mash both and for curd rice add ½ cup hot water and salt.
Make jaggery syrup for pongal and prepare pongal.
If the rice for the other variety rice is done meanwhile, divide into 3 in three vessels and add 2 teaspoon of sesame oil in each, mix and let it cool down.
Now its time to give some work to the kadai. Heat it up and roast for ellu sadam, thengai sadam. Keep aside.
Now start tempering everything – first pongal, then curd rice, coconut rice, ellu sadam.
Grind for ellu sadam. That’s it, mix all the variety rice.
Lastly grind for vadai and heat oil in kadai for deep frying side by side.
Finally prepare vadai and serve hot.
If you want you can make avial – if you are worried about vegetables.