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.
Servings: 3
Ingredients
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
Instructions
- 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.
Video
Notes
If you want you can make avial – if you are worried about vegetables.