Carrot Rice - Quick lunch box recipe (Vegan & GF)

Carrot rice is a very healthy and delicious flavored rice and perfect for carrying as a lunch option for kids as well as adults.  This rice is mildly spiced and also there is a subtle hint of sweetness from the grated carrots . We can also add cashews, groundnuts, peas or boiled sweet corn while preparing the carrot masala making it all the more tasty ,healthy and delicious. 

Carrot rice is very simple to make and gets done in less than 15 mins if we have cooked rice ready on hand . If you have to pack an early lunch, you can precook the rice previous night, prepare the carrot masala and in the morning and just mix it with rice ,viola you are lunch box is ready in a jiffy! 

Serve it with some papads and flavored dahi seasoned with some roasted jeera powder or even goes well even with Boondi Raita . To make it even more sumptuous,  you can pack some carrot fries too. (recipe courtesy- Magical Ingredients by Radha R ) 

Have you tried the delicious  

Carrot Pumpkin Soup 

Carrot Kheer (Payasam) 

Evergreen Gajar Halwa

Carrot Sambol   (Srilankan Vegan Salad)

Carrot Koshimbir  from my blog ?? 

Preparation Time - 10 mins
Cooking Time - 15 mins
Complexity - Simple 
Serves - 2 to 3

Ingredients 

1.5 cups cooked rice. 
2.5 cups grated carrots 
Handful of boiled sweet corn
Handful of green peas 
2 tbsp groundnuts 
few curry leaves 

1-2 dry red chillies 
1 tsp mustard seeds
2 tbsp vangi Baath masala 
1 tsp turmeric powder 
1/2 tsp red chilli powder

1/2 tsp rasam powder
4 tbsp oil 
Salt as needed 

Method

• Heat the oil in a thick bottomed pan fry the ground nuts followed  by  mustard seeds ,curry leaves , red chillies and asafoetida. 
• Add the grated carrots ,turmeric powder , red chilli powder and saute it  nicely.  Sprinkle some water and cook covered for 2 mins on medium flame. 
• Open after 2 mins ,the carrots would have become soft and semi cooked,at this stage add the rasam powder, vangi Baath powder ,salt and mix well . Continue closed cooking for another 2 mins.
• Open the lid ,add the boiled corn , peas and mix it nicely.  By now the carrots would have cooked well and become soft.  The masala for the Rice is ready now . 
• Add the cooked rice and carefully mix it with the carrot masala taking care not to break the rice..adjust salt if needed at this stage . Keep the rice covered for 5 to 10 mins for the flavors to steep in well with the rice .you can also add some roasted cashews just before serving. 
• Serve with chilled dahi and papads .

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Bonda Morkuzhambu | Festive lunch platter - Ayudha Pooja Special Thali #5

 Mor kuzhambu is a typical South Indian curry prepared using yogurt and coconut paste and vegetables like pumpkin,  ladies finger, chayote /chou chou.  Recipes for Poosnikaai (Ash gourd) Morkuzhambu and Vendakkai (Ladies finger) Mor Kuzhambu is already there on the blog .

Bonda Morkuzhambu  is a Tambrahm speciality and is part of wedding feast.  Bondas are small vadas made using udad dhall and then dunked into the freshly prepared Morkuzhambu. 

Bonda Morkuzhambu can be called as a close cousin of Kadhi Pakora which is a North Indian delicacy.  

Bonda Mor kozhambu comes in very handy when we are out of veggies or want a break from the usual menu .Normally at my home,we make Bonda Morkuzhambu on festive occasions or when we are having guests over for lunch or dinner . 

I learnt this bonda mor kuzhambu recipe from my amma who learnt it from my paternal grandmom  ..my dad keeps telling me that my grandmom made one of the best bonda Morkuzhambu, sadly I never got an opportunity to taste this delicacy from my Patti's kitchen.  So for me,this is one of the many heirloom recipes I cherish and treasure. 

I make the vada batter a little spicy so that when it is dunked in the yogurt gravy ,it absorbs all the flavors well and tastes good when we take a bite . 

Today being, Ayudha Pooja or Saraswathi Pooja ,I have prepared Bonda Morkuzhambu as part of my festival menu .  For lunch we are going to feast on

Bonda Morkuzhambu  (scroll down for recipe) 

Rasam vadai 

Kondakadalai Sundal 

Plain Vadas

Arisi Kadala Paruppu Payasam 

Rice + Ghee 

Preparation Time - 3 hrs
Cooking Time - 30 mins
Complexity - Medium 
Serves - 2 to 3 

Ingredients 

250ml thick yogurt 

100 ml water 
2 tsp oil
1 tsp mustard 
1/2 tsp methi /fenugreek seeds
2 to 3 dry red chillies 
fresh curry leaves 
pinch of turmeric 
Pinch of asafoetida 
salt

To grind

 6 to 7 tbsp  fresh grated coconut 
1/2 tsp jeera/cumin 
3 to 4 green chillies 
1 tsp channa dhall /bengal gram
2 tsp dhaniya /corriander seeds
Small piece ginger 

For the Vadas / Bondas 

1/2 cup udad dhall 

2 green chillies 

Few curry leaves 

Fresh corriander 

Salt as needed 

Method 

To make the bondas 

• Wash and soak the udad dhall in water for 3 hrs .
• Drain the water and add it to the blender and using very little water grind into a smooth paste .
• Transfer it to a mixing bowl and add salt ,chopped green chillies,  curry leaves and fresh corriander. 
• Whisk it well using a spoon or whisk for atleast 10 mins . This will make the batter fluffy and aerated. 
• Heat oil and pinch out small roundels of this vada batter and fry on medium flame until it is crisp and golden brown. 

Preparation of Mor Kozhambu

• Soak all the ingredients under the "to grind" section in water for 10 to 15 mins and grind into a fine paste.
• Whisk the yogurt until is creamy and smooth. 
• Add in the ground spice paste to the whisked yogurt along with salt and turmeric powder and mix well with water mentioned . Donot add too much water , else the mor kuzhambu will be runny and will split on boiling.  
• Cook on medium flame until the mixture starts frothing up . 
• Remember to turn it off at this stage..continuing to cook further will end up in splitting the yogurt..we donot want that to happen. 
• Prepare a tempering of mustard seeds , methi  Curry leaves and dry chillies in hot oil and pour it over the mor kuzhambu.  You can use coconut oil for tempering for added taste and flavor. 

Assembling Bonda Morkuzhambu 

• Add the fried bondas to the Mor Kozhambu and mix well .
• Let it rest for 10 15 mins before serving so that the bondas absorb all the flavors of the mor kuzhambu nicely .
• Make sure the mor kozhambu is hot while you add the bondas else they won't turn soft and spongy.  
• Both bondas and the mor Morkuzhambu have to be freshly made. 

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Mix Vegetable Rice - Kannu Pongal special (Vegan,GF& Saatvik)

 We are always on the look out for quick lunch box recipes which are filling at the same time healthy and nutritious. My to go choice for such quick recipes is always some variety of mixed rice like pulao ,biryanis or south indian style variety rice .

As much Pulaos and Biryanis are sought after delicacies in North Indian Cuisine, South Indian cuisine has a variety of flavored rice known as Chitrannam / Chitranna / Kalandha Saadham .

If you have been following my blog regularly you would have observed I have posted most of the traditional south Indian variety rice recipes which are very popular and a must have on special occasions.  

Festivals like Aadi Perukku and Kannu Pongal are days when we prepare an elaborate spread of variety rice .For these festivals minimum of 3 variety rice is prepared and max is about 7 or 9 varieties. 

Both these festivals are a way of expressing our gratitude to The Nature for having bestowed us with abundant natural resources which helps in fetching a good yield of crops year on year .

Kaanum Pongal / Kannu Pongal is celebrated on the day after Pongal/ Sankranti where the cattle is worshipped and farmers pay their respects.  The family then  rejoices this day with friends and relatives and they share the delicacies prepared in each home. 

Also,during Navaratri ,each day a special chitrannam is prepared as Prasad for Devi Maa.

If you haven't checked on these recipes , do click the links below and try them the next time you are pressed for choices 😉 

• Lemon Rice | Ellumcha Pazha Saadham 
• Coconut Rice | Thengaai Saadham
• Puliyogre | Tamarind Rice 
• Ellu Saadham | Sesame Rice 
• Karvepillai Saadham | Curry leaves Rice
• Iyengar Spl Kadhamba Saadham | Mix veg Sambar Rice 
• Maavinkaai Chitranna | Raw Mango Rice 
• Thayir Saadham/ Dhaddhiyodhanam| Curd Rice
• Lemon Capsicum Rice 
• Capsicum Rice | Capsicum Baath 
• Kalkandu Saadham | Sugar candy rice 
• Sakkarai Pongal | Jaggery Rice 

This Monday is the 281st week in our FMBH group and Narmadha is the hostess. She suggested we share variety rice dishes which are the speciality of any region barring Pulaos and Biryanis as they are a wide range by themselves.  Narmadha's Srilankan Pol Roti (Coconut Roti) is very interesting and something very unique which I would like to try .

Today's recipe of mix vegetable rice is very simple yet flavorful at the same time .There are no spl fancy spice mixes needed just the usual ones we have in our kitchen shelves . I personally love this rice very much because it is loaded with vegetables and can be paired with some chilled curd and chips . A simple cucumber raita is also a good combination for this mix veg rice. If you follow Vegan diet ,you can pair this with some simple Dal tadka or Rajma Masala.

Donot forget to pin this recipe 

Preparation Time - 10 mins
Cooking Time - 20 mins
Complexity - Simple 
Serves - 2 to 3 

Ingredients 

2 cups cooked rice 
1 -2 medium sized potato
2 medium carrots
8 to 10 fresh French beans
1/2 cup fresh or frozen peas 

2tbsp cooking oil

2 tsp mustard seeds
Salt as needed 
2 tsp sambar powder
1 tsp dhaniya powder 
1/2 tsp haldi 
1/2 tsp red chilli powder 
Fresh corriander finely chopped
Few curry leaves 
1 tsp sugar 
1 tsp tamarind extract 
Pinch of asafoetida (skip for GF) 

Method 

• The rice must be well cooked at the same time fluffy and separate. Spread the rice of a wide plate and allow it cool completely before you mix it .
• Chop all the vegetables into small cubes and keep aside 
• In a wide pan , heat the oil and splutter mustard seeds and asafoetida followed by curry leaves.
• Add the vegetables, salt , haldi and red chilli powder and stir it well . Sprinkle some water and cook covered with occasional stirring . 
• Once the veggies are half cooked add the dhaniya powder , sambar powder ,fresh corriander leaves ,sprinkle some more water and continue cooking covered. 
• After a while you can see the vegetables are well cooked .Adjust salt at this stage ,add the tamarind extract and sugar and continue to cook covered for another 2 or 3 mins until you see the vegetables releasing oil and water on its own from the sides .
• Turn off the stove, add the cooked rice to this vegetable mixture , spread some oil and mix it carefully without breaking the rice.  
• Donot over mix else they will turn mushy . Carefully mix the rice with the vegetable mixture so that the vegetable mixture gets evenly coated and mixed with the rice. 
• Let it sit for 20 mins before you serve. This well help the rice absorb all the flavors nicely .
• Warm it up a bit just before serving. Tasty and healthy vegetable rice is ready .
• You can fry some peanuts or cashewnuts and garnish it just before serving . 

Baby Potato Roast- Vegan & GF

There will hardly be anyone who doesn't like potatoes.  Potatoes have something in them that attracts everyone right from children to adults. 

  A simple home style delicious baby potatoes stir fry sauteed on slow flame with basic spices . The baby potatoes are pressure cooked first and then further sauteed with basic spices until they turn crisp.

Today's recipe is a common feature in my kitchen and as always these every day recipes never made it to the blog, so I decided to share this today .  If you are a beginner in cooking or a bachelor who wants to have home food , this is a very simple and hassle free recipe . You just need red chilli powder, turmeric , salt and oil . No fancy spices or masalas are used. 

This baby potato roast is a perfect accompaniment with dal fry , gujarati kadhi ,simple tomato rasam or the ever green curd rice.  This afternoon we relished this with kadhi and roasted papads .

Preparation time - 30 mins

Cooking Time - 15 mins

Complexity - simple

Serves - 3 to 4

Ingredients 

500gms baby potatoes 
2 tsp red chilli powder 
1/2 tsp turmeric powder 
1 tbsp oil
Salt as needed
Pinch of asafoetida (skip for GF)
1/2 tsp mustard seeds

Method 

• Wash and clean the baby potatoes under running water till all the mud is washed off .
• In a pressure cooker , take sufficient water such that all the potatoes are immersed well and pressure cook on high flame for 2 whistles.  Let the pressure release normally.
• Drain the water from the potatoes and run it under cold water . This will stop the potatoes from getting cooked further due to the heat. We need well cooked but firm potatoes not mushy ones .
• Slowly peel the skin and cut them into half and keep aside . You can use them as whole potatoes, but when cut into half the marinade will get absorbed nicely into the potatoes. 

• In a wide mixing bowl , add the chilli powder , turmeric,salt and asafoetida and make a thick paste by adding water.  To this add the cut baby potatoes and coat it well with the masala paste.  Use your hands to coat the masala . Using and fork or spoon can break the potatoes.  Do it very gently.  Keep these coated potatoes in the fridge for 10 to 15 mins .
• Heat oil in a kadai or non stick pan and temper the mustard seeds , add the marinated potatoes and toss them gently and cook on low flame till they turn crispy . Keep tossing occasionally to prevent burning of potatoes.  
• Serve hot with rice and dhall or whatever is your preference. 

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Thengai Saadham | Coconut Rice - South Indian style (Vegan )

Needless to say , South Indian cuisine is incomplete without the use of coconut. Taking our love for coconut to another level  today we shall see how to make this delicious and mildly spiced Coconut rice .

Coconut rice has a very important place in the South Indian Menu especially in Tamil homes during Festivals where Chitrannam / Kalandha Saadham (Varieties of flavored rice) are offered as Prasad for the Divine Rituals . It is made without fail for

1. Kannu Festival - the day after Makar Sankranti 
2. Aadi Perukku  - a day dedicated to thank River Kaveri for blessing us with good water supply year long. Generally falls on Aug 2 or Aug 3 every year .
3. Navratri - a 9 day Festival dedicated to the Goddesses Durga , Lakshmi and Saraswati who symbolise Valor , Prosperity and Intelligence.

  

There is a ritual of offering Flavored rice/ Chitrannam on each day during the 9 day Navratri festival ; both sweet and savory versions are offered as Prasadam.  Thengai Saadham is generally offered on day 6 as Prasad / Neivedhiyam. 

I shall compile the detailed list of prasadam menu day wise and publish as a separate Navratri Special post in a day or two which will help you plan the prasadams well in advance . 

I love coconut rice  right from my childhood days . It is naturally sweet because of the fresh coconut gratings used and the spice level is very low with just a little  pepper powder and whole red chillies used for the spice quotient.

Having said that , this Chitrannam is not relished at my home as all of them are spice lovers, but I made a very little quantity for the sake of blogging and also to satisfy my long time craving of Thengaai Saadham. 

  ⬇️ Pin it up for future reference  ⬇️ 

Preparation Time - 15 mins

Cooking Time - 30 mins

Complexity - Simple 

Serves  - 2 to 3

Ingredients 

1 cup regular rice (150gms)  **no basmati rice

3/4th  cup fresh grated coconut (100 gms approx)

10 to 12 cashews roughly broken

2 tbsp fresh edible coconut oil

1tsp mustard seeds 

1 tsp channa dhall /bengal gram

1 tsp udad dhall / black gram 

2 tsp pepper powder 

3 to 4 dry red chillies

Few fresh curry leaves 

Salt as needed 

Pinch of asafoetida 

Method 

• Pressure cook the rice in advance and spread it on a plate to cool down . We don't need mushy and sticky rice .It has to be grainy and fluffy ,so adjust water accordingly while cooking. 
• In a thick bottomed wok / kadai heat the coconut oil and fry the cashews first , followed by the mustard, channa dhall & udad dhall followed by curry leaves and dry red chillies . Donot burn any of the tempering ingredients.  
• Add the grated coconut in the end and fry it on low flame till you get a nice aroma . Turn off the stove ..the coconut will get crisp in the heat naturally. 

• Add the pepper powder , salt as needed and mix well with the fried coconut.  You will now see that the coconut gratings have absorbed the coconut oil nicely and will appear like a soggy mixture. This is the perfect consistency. 
• Slowly add the cooled rice and gently mix it taking care to not break the rice.  You can adjust the salt or pepper powder at this stage . 
• Donot mix harshly else it will become mushy and appear like a mass.
• Let the rice sit for 15 to 20 mins before serving so that the rice absorbs the flavor of the coconut mixture. 

Tips to keep in mind

• As we are making this for prasad, rice has to be freshly cooked.  So, ensure that you have enough time for the rice to cool down before you can mix it with the coconut tempering. 
• Do not add too much pepper powder , we will end up with pepper flavored  rice .
• Groundnuts can be used in place of cashews.
• Regular cooking oil can be used instead of coconut oil .
• Always thaw the coconut to room temperature if using frozen coconut.  
• Dessicated coconut is a BIG NO . It will ruin the taste of the rice. 

Ellu Saadham | Ellu Ogre | Sesame flavored Rice

Ellu means Sesame in Tamil and Kannada while it is called as Nuvvulu in Telugu and Til in Hindi /Marathi/Gujarati.

Sesame seeds have a very distinct and nutty flavor and adds a lot of flavor to any dish that makes use of these seeds .

Tamil Nadu cuisines extensively use Gingelly oil or Til oil in the day today cooking while Karnataka , Andhra cuisines use them in their spice powders as flavoring agent. Gujarati cuisine uses Til as tempering and garnish for various delicacies. 

Today we shall see a very traditional recipe ; Ellu Saadham / Ellu Ogre  made in most Tamil and Kannadiga homes mainly as an offering to Lord Balaji .

Saadham means Rice in Tamil so Ellu Saadham literally means Sesame Rice .
Ogre in kannada is flavored rice, so again literally translated,Ellu Ogre also means the same as mentioned above .
A very flavorful spice powder is freshly roasted and ground  and is mixed with pre cooked rice along with a tempering of mustard seeds , curry leaves and fried peanuts.

Without further delay let me get on to the recipe.

Preparation Time - 30 mins
Cooking Time - 45 mins
Serves : 2-3
Complexity: Medium

Ingredients
150 gms rice
2 tablespoon udad dhall
2 tablespoon channa dhall
1 tablespoon  white sesame seeds/til /ellu
3-4 dry red chillies
1 tsp pepper
Pinch of asafoetida
Gingelly oil as needed
Salt to taste
Handful of groundnuts
Few curry leaves
1 tsp mustard seeds

Method

• Wash the rice well and pressure cook it with enough water such that the rice is separate and fluffy after cooking. 
• Spread the hot rice on a big plate and pour about 2 tsp gingelly oil over the rice and let is cool .
• In a dry pan , first dry roast the sesame seeds until it starts popping and gives out a fragrant aroma . Remove it from the kadai and keep aside on a plate for cooling. 
• Now heat about 1 tsp oil and fry the udad + channa dhall until crisp and golden brown , followed by red chillies and pepper corn.  Add some asafoetida/hing. Let the roasted ingredients cool down .
• First blend the roasted  lentils and chilli in a mixie jar until it is turned into a fine powder. 
• Add the roasted sesame and give a quick pulse.Do not run the mixie for a long time as the sesame seeds will give out oil and the entire spice powder will become pasty .
• In another pan , heat some gingelly oil and fry the peanuts followed by the mustard seeds and curry leaves. 
• Pour this tempering over the hot rice and spread the freshly ground spice powder and salt on the rice and mix it well with a spoon .
• Donot use your hands to mix as it will get spoilt in case you plan to use it sometime later in the day or packing for lunch or some picnic.
• Adjust salt if needed and also add some more spice powder if you need a little more spice .
• Enjoy it with some chilled curd and some papads or fryums .
• 
  

South Indian Lunch - Thali #2

A few days back , I had posted a light and stomach friendly south Indian thali . Today we shall see a slightly elaborate south Indian menu which comprises of mixed rice also called as "chithranna" or "kalandha saadham" paired with  a mildly spiced gravy  and a yummy potato based curry.
This meal can  be prepared for guests or any small get together or even weekend lunch when you want a change from the usual menu .
This meal I had prepared for our Sunday Lunch as we all wanted a change from the regular menu .


Capsicum Baath  is a very famous chithranna or variety rice from Karnataka. A special spice mix is prepared to be used to mix the rice along with sauteed capsicum.

Avial belongs to Kerala which is a curd based mildly spiced gravy loaded with different vegetables like potatoes, peas, raw bananas , ash gourd, beans , carrot etc and tempered with a generous serving of coconut oil.

Thayir Saadham or Dhadiyodhanam is curd rice with tempering of mustard seeds and various other spices like green chilies,ginger ,curry leaves and fresh coriander. This curd rice is prepared in the temple style which is very famous in most temples of Tamil Nadu .

Baby potato fry needs  no special introduction.  It is an all time favorite of kids and elders. 

Recipe

300 gms baby potatoes

2 tablespoon oil

1/2 tsp mustard seeds

1/2 tsp haldi /turmeric 

3/4 tsp red chilli powder

Salt as needed 

Pinch of asafoetida 

Few fresh curry leaves.

• Wash the potatoes thoroughly to remove all the mud and dirt. 
• Pressure cook with enough water for 2 whistles on medium flame .let the pressure release naturally. Donot over cook the potatoes as they will become mushy and not hold shape.
• Transfer the boiled potates to a strainer or colander and run it under cold water .
• Peel the skin and let it rest in the refrigerator for 10 to 15 mins .
• Heat oil in a wok or kadai and temper with mustard seeds , curry leaves and asafoetida. 
• Add these boiled potatoes , salt, turmeric and red chilli powder and toss it carefully such that each potato is coated with the oil and spice powder . 
• Spread 1tsp oil over the potatoes and continue roasting on medium flame with occasional tossing until they turn crisp and golden brown.
• Transfer to a serving bowl and serve it while they are still crisp and hot.

 

Lemon Capsicum Rice | Chithranna

Lemon Capsicum rice is a very filling and can be prepared in a jiffy. This also is a good option for  lunch box as well.  Addition of some groundnuts and boiled chick peas (kabuli channa) enhances the flavor by giving the necessary crunch and also the nutrition value increases because of the protein value . Does not require any separate accompaniment , some chips or fried vadams/ papads will go well and kids will definitely enjoy this.
A hassle free preparation for working ladies with a slight twist to the regular lemon rice / nimbekkai chithranna.

Preparation Time : 10 mins
Cooking Time : 10 -15 mins
Complexity : simple

Kalkandu Saadham (Ksheerannam) | Sugar Candy Rice Pudding - Video Post

Kalkandu Saadham / Kalkandu baath is a very creamy,rich and a delicious pudding made using rice,milk,saffrom and rock sugar candy /kalkandu (tamil) / kal sakkre (kannada) / kadi saakar (marathi) . 

Kalkandu Baath, is a very popular prasad served in many South Indian temples especially Vaishnava (Vishnu).temples. It is also referred to  as KsheerAnnam wherein Ksheera in Sanskrit means Milk and Annam meaning Rice.

We can also use diamond sugar in place of rock sugar. This recipe uses diamond sugar as I had run out of rock candy sugar.

If you want to make a yummy and a quick dessert ,this is your best pick. Gets done very easily without any mess or strain and makes it a perfect option for large get togethers or pot luck parties .

Kalkandu Baath is a close cousin of the rice kheer but for the consistency.  Kalkandu saadham is thick and creamy while kheer is liquid . 

The rice is entirely cooked in milk along with saffron till the rice is well cooked and mushy . To this cooked rice, we add the rock candy sugar or diamond sugar and cook for a few more mins till the sugar candy melts and adds taste to the kalkandu saadham . Lastly nuts fried in ghee are added and the delicious and creamy kalkandu rice is ready.  The subtle yellow color comes from the saffron which gives a very good taste and flavor , but you can skip using the saffron if you don't like the taste or flavor. 

Watch this detailed video from my channel for a step by step recipe .Do subscribe to my channel without fail. 

Preparation Time : 5-10 mins
Cooking time : 30 mins approx (inclusive of Pressure cooking time : 15 mins)
Serves : 3-4
Complexity : Simple

Ingredients
1/2 cup rice (approx 100-120 gms)
1 cup milk
1 cup diamond sugar
few saffron strands
2-3 cardamoms powdered
pinch of edible camphor
handful of assorted raisins & cashews
2 tablespoon ghee.

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Giving a face-lift (30/10/22) to this recipe originally published in 2017 by adding new pictures,  editing the write up as part of our foodies redoing old post activity actively managed by Renu .

Sakkarai Pongal | Chakkarai Pongal ( Jaggery Rice Pudding)

Sakkarai Pongal is a very common neivedhiyam offered to the lord and served as Prasad to the devotees. This Sakkarai Pongal is slightly different from the Pongal we make during Makara Sankranthi / Pongal Pandigai .

Sakkarai in Tamil means Sugar but contradictory to the name ,the recipe doesn't use sugar at all . The Pongal is made using jaggery .

Here ,in this recipe , the main ingredients are rice and jaggery while the Pongal that is prepared on the eve of Sankranti is made using Rice,Moong Dhall,milk and jaggery where in the rice and dhall are cooked in milk until they are soft and mushy. Compared to the long drawn process ,this is very quick and easy to make.

Chaitra Navratri,Ugadi,RamNavami,Tamil New Year ,Vishu - with all these festivals lined up in the next 10 -15 days prepare this delicious mouth watering Sakkarai Pongal and treat yourself as well as your family.

Sakkarai Pongal is also made as an offering during Navaratri , Aadi Velli,  Aadi Sevvai  (Aashada Friday and Tuesday) and most importantly during Purataasi Month (corresponds to Gregorian Months of September- October ) on Saturdays as an offering to Lord Balaji along with Ellu Saadham (Sesame Rice) or Puliyogare  (Tamarind Rice)

The color of the sakkarai Pongal will depend on the kind of jaggery that is being used.  I normally use organic jaggery ,hence the color is deep brown . If you use the normal jaggery which is golden in color,the Sakkara Pongal would also have a golden color. 

Use of edible camphor /pacchhai karpooram is optional ,but I highly recommend using it as it gives a very nice taste and also a refreshing after taste lingering in your taste buds.

Preparation Time : 15- 20 mins
Cooking Time : 10 mins
Serves : 2-3
Complexity : medium

Ingredients
1/2 cup rice  ( approx 100 gms)
1/2 - 3/4 cup powdered jaggery .
2-3 cardamoms powdered
pinch of edible camphor / pachhai karpooram
2 tablespoon mix of cashews and raisins
2 tablespoon ghee

Method

• Pressure cook the rice with water in the ratio of 1 rice : 3.5 water. 
• Mash the rice well with the back of a spoon until its all mushy . You can add about 1-2 teaspoons of ghee while mashing . It gives a distinct aroma to the rice. Mashing is the key step to get a very nice gooey texture like the ones we get in temples.
• Add the powdered jaggery to this mashed rice and mix it well until most of the jaggery melts and mixes well with the rice.  Alternatively you can also melt the jaggery in 1/4 cup water and then mix the mashed rice with it .
• Note : Incase you feel the jaggery is having some impurities,melt in hot water ,strain it and then add it to the rice and mix it well.
• In a kadai,heat about a tablespoon of ghee,roast the cashews and raisins and keep it aside.
• In the same kadai add this cooked rice and cook on medium flame.
• Incase there were some jaggery lumps ,they will start melting now.Need not worry.
• Add the elaichi powder,camphor and mix well.
• After about 2-3 minutes,you can see that the mixture starts oozing ghee from the sides and looks very glossy and attractive.
• At this stage add one more tablespoon of ghee and mix well till you get a good aroma.
• Stick a ladle in the middle of the rice and it should stand without falling,this is the right time to take it off the flame.  Check out the detailed video below with all tips and tricks to get the perfect sakkarai Pongal .
• Add the roasted cashews and raisins,mix well and serve .

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Updated this post with latest photos,write up and my  yotube video link as part of Redoing Old posts activity of our Facebook group . 

First published in March 2017 and updated today on 18 sept 2022.

Karvepillai Saadham | Curryleaves Rice (Video Recipe)

Curryleaves/kadipatha/karvepillai is a natural flavouring agent packed with a lot of nutritional value and health benefits.This tree is a native of  tropical region and widely used in Indian cuisine.
Curry leaves are very good for digestion,eyes,hair and any stomach related problems.It is also known as Sweet Neem as against the Neem leaves that are bitter in taste.

Karvepillai Saadham/ Curry leaves rice is yet another distinct recipe from the south indian kitchen.
The curry leaves are roasted until crisp alongwith udad dal,pepper corns and dry red chillies and ground into a fine powder and then mixed with rice with necessary tempering.
Can also be made for Kannu Pandigai or Aadi Perukku when making various variety rice as offering for the lord.

An ideal lunch box item that can be prepared and packed easily.

Lot of my friends requested for Video recipes,so this is my first attempt at posting a video recipe. Please let me know your feedback   :-)

Preparation Time : 5mins
Cooking Time : 20-25 mins
Serves : 2-3
Complexity : Medium

Kadamba Saadham (Iyengar special) / Kovil Kadhamba Saadham - Temple style Sambar rice

Iyengars are a sect of the Brahmin Community who follow the Vaishnava Tradition i.e. followers of Lord Vishnu and his incarnations commonly referred to as Perumal.

Kadamba Saadham (Kadamba/Kadhambam means Mixed and Saadham means Rice ) loosely translated as Mixed Rice. This is a delicacy primarily from the Iyengar Kitchen offered as prasadam to Perumal.

Just as Iyengar Puliyogre/Puliyodharai and  Akkaravadisal ; Kadhamba Saadham is another culinary identity associated with the Iyengar community looked high upon by all .

Kadhamba Saadham is infamously referred to as Kadhambam or Kovil Kadhambam . I have tasted the best of Kadhamba saadham as prasadam in at a Srineevasa Temple in Seshadripuram . It was just so tasty and divine . I think it is the positive vibrations in the temple complex that makes the prasadam feel like Nectar. 

There is always a misunderstanding that Kadamba Saadham is more or less same as Bisi Bele Baath or Sambar Saadham but the answer is NO.

Kadamaba Saadham is made using all native vegetables like Broad Beans,Raw Banana,Ash Gourd(white pumpkin),Clustered beans,Brinjals and DEVOID of Onion,garlic,corriander leaves,Garam Masalas like cinnamon,cloves,elaichi etc.

In temples they avoid using potatoes and carrots as well,but in today's recipe I have included them as all the native vegetables are not relished by my family. Also , this is very much vegan as til oil (Sesame oil) is used for  sauteing and tempering .

We can add boiled kabuli channa /kondakadalai/chick peas ,Karamani/Lobia  , Black Channa and Peanuts too .

I have seen variations where in even paruppu urundais are added to this kadamba saadham.I have not tried that so far hence I am not including that in this recipe.
As it makes use of native vegetables ,even Jains can make and relish this south indian main course.

The highlight of this recipe, is the addition of fried sun dried turkey berries/sundakkai  as garnish . 

Jain Version : Make use of vegetables like White Pumpkin,Broad Beans(Sem ki fali),Clusterd Beans(Gavaar),Raw Banana (Kaccha Kela),Surti Lilva,Lobia.

Preparation Time : 20 mins
Cooking Time : 40-45 mins
Serves  : 4-5 people generously
Complexity: Medium

Ingredients
1.5 cups rice (1 cup =200-220 grams)
1/2 cup thoor dhall
Mixed vegetables cut in cubes
(this recipe uses : 1 potato,2 small carrots, 150 gms white pumpkin,50 gms beans,50 gms flat beans /avrekkai , 1/2 raw banana)
1/2 cup boiled lobia
1/2 cup boiled avarekaalu/mochakottai/peas

Handful of soaked groundnuts 
few curry leaves
2-3 tablespoon gingely/til/nallennai/sesame oil (distributed use)
2 tsp ghee (optional) 
1/2 tsp turmeric
pinch of asafoetida
salt to taste
2 cups tamarind extract (soak lemon sized tamarind in hot water and extract the juice from the pulp and filter it)
2 -3 tsp jaggery powdered

Handful of sundakkai/turkey berries - fried 

to grind
1/2 tsp methi seeds
2 tsp udad dhall
2 tsp channa dhall
1 tablespoon dhania /corriander seeds
4-5 dry red chillies
1 tsp pepper corns
few curry leaves
3 tablespoon fresh grated coconut

Method

• Pressure cook the rice and dhall together with haldi until its soft and mushy.
• Mash the rice and dhall well by adding some ghee and 1 tblspoon gingelly oil until it is mushy well and keep aside. You may add some hot water  if you find it tough to mash.
• In a kadai,heat about a tsp of oil, and roast all the ingredients under the "to grind" section in the same order as mentioned until the dhals turn slightly golden brown and the other ingredients turn crisp.
• Cool and grind into a semi fine powder and keep aside.
• In a big vessel,heat some gingely oil,temper mustard seeds,curry leaves and add all the vegetables,saute well,add turmeric ,salt and about 1 cup water and let the vegetables cook until its half done.
• Now,add the tamarind extract,jaggery,2 cups of water and bring it to a rolling boil till the raw flavor of tamarind is lost.
• Add the boiled lobia,groundnuts, peas and mochakottai at this stage.
• Add the ground masala powder,adjust the salt ,put in the mashed rice and dhall well so that its all mixed well without any lumps ,add about half cup water if its too thick and cook covered for 3-4 minutes.
• Turn off the stove, add the fried turkey berries/sundakkai and drizzle some raw gingelly oil . serve hot with fried papads or vadams.

Photos and write up have been updated as part of Redoing the old post activity . The post was originally published on 2017 and now has been given a face-lift (2 Jun 2023)  by adding some bright and new set of pictures and some extra information (11 May 2025). The recipe (ingredients +method) remains unchanged . 

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Capsicum Baath / Capsicum Rice

Capsicum Rice / Capsicum Baath is a very flavourful ,colorful and easy recipe to make if you have the Baath Masala ready with you as well as cooked rice. 

One can make it on one of the days when you are in no mood for cooking an elaborate meal or want to rustle up something quick and wholesome. 

Pair it with ginger raita/Inji Pachadi ,fried papads/fryums and curd rice ,makes up for a sumptuous lunch/ dinner by itself. Capsicum Rice makes a perfect lunch box or potluck choice. 

If you are enjoying a wedding celebration in Bangalore or Karnataka, then you surely will be treated to some delicious capsicum Baath as part of wedding feast q

Click here for the recipe for Baath Masala.

You can make use of this masala powder to make Mix vegetable baath,Vaangi Baath (Brinjal Baath) ,Menthya Baath (Fenugreek Rice) etc.

Preparation Time : 10 mins
Cooking Time : 25 min
Serves : 2-3 generously
Complexity : Medium

Jain Version :  Skip groundnuts/peanuts totally and follow the recipe as is .

Ingredients

1 cup rice (200 - 220 gms approx) - I use the sona masuri (thin rice)
2 medium sized capscium - cut length wise
1-2 tablespoon groundnuts
1/2 cup fresh /frozen peas
2 table spoon Baath Masala
2 tsp mustard seeds
10-12 curry leaves
2-3 dry red chillies
pinch of asafoetida
1/2 tsp haldi powder
salt to taste
3 tablespoon of oil ( distributed usage)

Method

• Pressure cook the rice with water in the ratio of 1:2 so that the rice is grainy and separate. It should not be mushy . 
• Tip :You may adjust the water as per the age of your rice. Basmati rice doesnt gel well for this south indian masala rice.
• Once the rice is cooked carefully spread it on a plate for it to cool down. Drizzle some oil over the rice.
• In a kadai , heat about 2 tablespoon of oil ,splutter the mustard seeds,groundnuts,curry leaves,dry red chillies,asafoetida and haldi.
• Add the chopped capsicum and peas and saute well.Add salt at this stage.
• Add the masala powder and saute it  till the masala coats well .Sprinkle some water and close a lid.
• Keep stirring at intervals to ensure the masala doesnt get burnt. If you feel the mixture is too dry you can sprinkle some water.
• In about 10 mins the capsicum and peas get cooked well and the entire masala feels like a semi gravy.
• At this stage add about 1 teaspoon oil and mix well.
• If you feel the spice/salt is less,adjust by adding the masala powder /salt accordingly and turn off the stove.
• Carefully take the cooked rice and add it to this kadai and mix it well without breaking the rice..The masala should coat every single grain of rice. 
• Let it rest for about 5 - 10 minutes for the flavours to sink in .
• Serve it with some raita and fried papads/ fryums/vadams.

BAATH MASALA POWDER

Ingredients

2 table spoon dhaniya /corriander seeds

1 table spoon udad dhall / ulutham paruppu / black gram 

1 table spoon channa dhall /kadalai paruppu/bengal gram 

8-10 dry red chillies ( paandi / gunturu - mildly spiced)

7-8    dry red chillies ( byadgi - less spice only for color)

handful of curry leaves

2-3 cloves/lavang

small stick cinnamon/dalchini/pattai

1 tsp jeera/cumin

1/2 tsp methi/fenugreek/menthayam

pinch of asafoetida 

1/2 tsp haldi powder

Method

• In a kadai,heat  1/2 tsp  oil, add the methi seeds.Let it splutter till it gives out a nice aroma.
• Add the jeera,cinnamon,cloves and saute well till the jeera becomes crisp.
• Add the curry leaves and the dhalls and saute till the dhalls turn golden brown.
• Saute the corriander seeds and red chillies until they become crisp.
• Turn off the stove,add the asafoetida,haldi and let the dry masalas cool for about 5-10 mins
• Grind it into a fine powder in a mixer-grinder into a semi fine powder.
• Store in an airtight container and use a dry spoon always.