Aadi Perukku lunch Menu

Adiperukku (Aadiperukku) also called as Padhinettam Perkku is a Hindu Tamil festival celebrated on the 18th day of the Tamil month of Adi (mid-July to mid-August). The festival pays tribute to water’s life-sustaining properties. For the blessing of mankind with peace, prosperity and happiness, nature worship in the form of Amman deities are organized to shower nature’s bountiful grace on everyone.
It is a tradition to make mixed rice varieties on this day in our families. Today, I have made coconut rice, lemon rice, curd rice, aviyal, chakara pongal ( sweet pongal), fresh mango pickle, cabbage masala vadai and Vadam:)

Chakara Pongal

https://anubalaskitchen.com/2015/01/chakara-pongal-sweet-pongal/

Coconut Rice

https://anubalaskitchen.com/2015/08/coconut-rice/

Lemon Rice

Ingredients

Cooked rice – 2 cups

Lemon juice – 1 -2 tsps

Salt to taste

For tempering

———————–

Oil – 1 tbsp

Mustard – 1 tsp

Split Urad dal – 1 tsp

Chana dal- 1 tsp

Cashew nuts – 1 tbsp

Curry leaves – few

Green chillies – 2-3 ( chopped)

Chopped ginger – 1/2 tsp

Hing ( asafoetida/ perungayam)- 2 pinches

Turmeric powder- 1/4th tsp

Method

Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal, chana dal, cashew nuts, green chillies, ginger, hing, turmeric powder and curry leaves. Sauté till the dals and cashew turns crisp.

Add this to the cooked rice. Add salt to taste and lemon juice and mix well. Check the seasonings.

Serve the lemon rice with aviyal and Vadam:)

Curd rice

Ingredients

Hot cooked rice – 2 cups

Yogurt – 1 cup

Boiled and cooled milk – 1 cup

Salt to taste

Butter – 1 tsp

For the tempering

——————————

Oil – 1 tbsp

Mustard – 1 tsp

Split urad dal – 1 tsp

Chana dal ( Bengal gram/ kadala paruppu)- 1 tsp

Hing( asafoetida/ perungayam) – / pinches

Method

To the hot rice, add butter and mash it well. Add milk and mix it well. Allow it to come to room temperature.

Now, add the yogurt, 1 cup of water and salt to taste and mix well.

Heat oil in a pan. Add mustard. When it starts spluttering, add urad dal, chana dal and hing. Sauté till the dals turn crisp and add the tempering to the curd rice.

Serve the curd rice with pickle:)