Aadi Pathinettu Recipes

Aadi pathinettu or Aadi peruku is a festival celebrated every year 18^th day of Tamil month ‘Aadi’ ( mid-July to mid-August). In this period of the year, the river water level rises after the yearly monsoon. People, especially women do the water rituals, near the river banks to show their gratitude to the mother nature. A thanks giving, to the water sources for making their life prosperous. Kalandha sadam (variety rice) is the main menu on this special day along with sweet and vada. I prepared,

Pal payasam,
Thengai sadam,
Puli sadam,
Thayir sadam and
More Kuzhambu.

 

Here goes the recipes..

Thengai Sadam / Coconut Rice

Puli Sadam / pulikachal sadam / puliyogare / tamarind rice:

 

Puli sadham is made with cooked rice and pulikachal mix.

Pulikachal Mix:

Ingredients:

Puli – small lime size (soak in water and extract the juice)
Red chilli -7 to 8 numbers
Peanuts – 1tbsp
Hing – ¼ tsp
Chana dal – 1tsp
Mustard seeds – ½ tsp
Turmeric powder – 1tsp
Black sesame/ karuppu ellu seeds (powdered) – ½ tsp
Coriander seeds powdered – ½ tsp
Vendayam / fenugreek powdered – ¼ tsp
Curry leaves chopped – ½ tsp
Salt to taste
Sesame oil / nallennai – ¼ cup

Method:

Soak the tamarind in ½ cup water.
Dry roast coriander seeds, sesame seeds, fenugreek separately. Powder them separately and keep aside.

Dry roast the peanuts, remove the skin and keep side.

Make thick extract out of the soaked tamarind and keep aside
In a heavy pan or kadai, heat the sesame oil ( if not available, use any refined oil).
When the oil is ready, creak mustard seeds, add chana dal, hing, curry leaves, red chilli, peanuts and fry for few seconds.
Pour the tamarind extract followed by turmeric powder and salt.
Stir and let them boil for 10min in low flame.
When the oil starts oozing out, add all the powers (sesame , coriander, fenugreek) one by one and mix well.
Let them boil for 2more min.
Remove from the fire.

Puli sadham:

Mix the pulikachal to the cooked rice 1 hour before serving.
There is lot of side dishes which makes puli sadham more yummy, chips, vadam, papad, raita, potato fry, more kuzhambu.

Pal Payasam/ Kheer:

A kheer, made with cooked rice and Milk.

 

Ingredients:

Milk – ½ litter
Raw rice – ¼ cup
Sugar – ¾ cup
Cardamom powder – a pinch
Ghee – 2 tsp

Garnishing

Cashew nut – 1tbsp
Raisin – 1tsp

Method

In a pan add ghee, cashew nuts, raisin and fry. Keep aside
In the same ghee add the raw rice and fry for 1min in low flame.
Pressure cook the rice adding water ¾ cup. (3 whistle).
Boil the milk and add the cooked rice.
Stir well and add sugar. Let them boil for 2min.
Add cardamom powder and remove from fire.
Garnish with cashew and raisin.

More Kuzhambu:

In simple, More Kuzhambu is a type of Kuzhambu made with curd and coconut masala.

Ingredients:

Thick curd – 1cup
Turmeric powder – ½ tsp
Shredded coconut – 1tbsp
Pottu kadalai / roasted gram split – 1tbsp
Green chilli – 2numbers
Cumin seeds – ½ tsp
Ginger – 1/2 tsp
Mustard seeds – ½ tsp
Curry leaves – 1tbsp
Hing – a small pinch
Salt to taste
Coconut oil or refind oil – 2tsp

Method

Add water ½ cup to the thick curd and beat well.
Add turmeric and salt to the curd and bring to boil.
Boil them for just 2min in low flame.
Grind coconut, cumin, green chilli, ginger, roasted gram split adding little water.
Add the past to the boiling curd.
Let them boil for 5min.
Remove from fire.
In a small kadai, heat coconut oil, add mustard seeds, when they splutter add hing and curry leaves.
Pour them to the more kuzhambu.
Now the yummy More Kuzhambu is ready. Serves with hot rice, or serve as a side dish for the Varity rice.

Thayir Sadam:

The simplest but yummiest rice variety made with cooked rice and curd.

Method:

In a small pan add any refined oil, add mustard seeds, when they start cracking add finelly chopped green chilli, finely chopped ginger, urad dal and hing. Remove from the fire and pour them to the cooked rice.
Add some salt and thick curd along with little milk and water.
Mix well with a ladle.

Serve with any pickle.