Anitha Jayaraman

Aadi peruku was last saturday being Aadi 18th. My MIL wanted me to prepare variety rice(Kalandha saadham) for the goddess Amman. I recollect that lunch purposefully prepared with variety rice is something that we do for Poomudichal ceremonies. It looks like we got to do the same for Amman as she is pregnant -:) On Aadi pooram (Aadi 20th), Amman wears the glass bangles as its her Seemandham/Valakaapu that day.

Enough of intro, I made Mint rice(Pudhina), Lemon rice, Seasoned curd rice(a big deal huh!) and Capsicum usili.

Pudhina chutney:

I made the chutney to dual serve my purpose. Either mix with rice or eat with idly/dosa.

• Pluck the mint leaves from the bunches(2) and keep them washed ready.
• In a pan, pour some oil and fry lentils – Urad and Chenna dhal. This is going to give the little crunchy taste.
• Add 4 green chillies and 2 red chillies while frying.
• Add the leaves and heat them with the fried items. The leaves will contract soon.
• Cool down the mixture before adding to the Mixie.
• To that add defrosted coconut pieces(4-5) , a tamrind piece(previously soakad) and salt.
• Grind it to soft by adding water little by little. Consistency is left to you.
• You can season the chtuney with oil on low flame.
• You can either mix with rice or use this a side-dish for Idly dosa.

Lemon rice:

I know this does not need instructions.

• Season mustard seeds, Urad, Chenna dhal, groundnuts, curry leaves & cut green chillies. Fry them.
• To this add turmeric powder, salt and lemon syrup. Switch off the flame in a bit.

Seasoned curd rice:

Everyone eats curd rice except me! So I still make it. I seasoned mustard seeds, Urad, Chenna dhal, green chillies and  added to the curd mixed rice.

Capsicum Usili:

You can make usili with any vegeatble(mostly). I used bell peppers as I dont like to eat it in any other form

• Soak chenna dhaal – 1 cup for few hours.
• Now grind that in a mixe with red chillies, salt and asafoetedia powder.
• Take care while grinding – do not add water. It should be dry and crunchy and not soft.
• Take a Idly vessel and steam the mixture keeping small quantities in each area of the Idly plate.
• On a pan, pour some oil and slightly fry the steamed pieces to go more hard.
• Let it cool down. Now break the big pieces to small quantities.
• Cut the capsicum into small pieces.
• Season oil with mustard seeds and add the cut vegetables and fry them for a while.
• Add the Chenna dhal pieces to it. Fry it to dry.