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aadi perukku recipes
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5 from 6 votes

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.
Prep Time20 minutes
Cook Time40 minutes
Soaking time2 hours
Total Time3 hours
Course: Main Course
Cuisine: Indian, South Indian
Servings: 3


For Sakkarai pongal & curd rice

  • 1 cup Raw rice
  • Moong dal
  • Jaggery
  • 3 cups Water

For variety rice

  • 1.5 cups Raw rice
  • 2 Cups Water
  • Coconut Grated
  • Sesame seeds
  • Curd

For vadai

  • ½ cup Urad dal
  • Oil 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.