Saturday, August 3, 2013

Aadi perukku recipes - Lunch menu

aadi perukku recipes
Today is aadi perukku (aadi 18) or as we call 18-aam peyar. Both mom and MIL celebrate this day. Mom makes variety rice for aadi perukku always as today I have made, while MIL makes full meals with sambar, rasam, poriyal, kootu, vadai, payasam and appalam. Along with this, we soak rice and then mix with jaggery and offer it to the “manjal pillayar” and tie yellow thread in neck on the day of aadi perukku. I wanted to make mom’s way this time. No need to panic by seeing so many dishes in the picture, its actually 5 items + medhu vadai. That’s it. Really! Its easier than making the full south Indian spread. I want to share this time how I prepared this menu (for 3) also, to prove that this is easy! Prepare pulikaichal the before day, to make it easy.

Aadi perukku 2017 falls on August 3rd,  Thursday.

    So here is what I made : Sakkarai pongal , medhu vadai, Thenga sadam (coconut rice), Puliyodharai (puliyogare), Ellu sadam (sesame rice) and Thayir sadam (Curd rice).
  1. Sakkarai pongal recipe
  2. Medhu vadai recipe
  3. Coconut rice recipe
  4. Puliyogare recipe
  5. Thayir sadam recipe
  6. Sesame rice recipe
Puliyogare can be replaced with lemon rice and sakkarai pongal can be replaced with kalkandu pongal or any payasam.

Aadi perukku recipes

Recipe Cuisine: Indian   |  Recipe Category: Lunch
Prep Time: 30 mins     |  Cook time: 2 hrs mins     |  Serves: 3

  1. Morning, on wake up, soak urad dal/ ulundhu for vadai and thengai sadam.
  2. 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.
  3. In another stove, pressure cook raw rice 1 & 1/2 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.
  4. Grate coconut for coconut rice meanwhile.
  5. 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.
  6. Mash both and for curd rice add 1/2 cup hot water and salt.
  7. Make jaggery syrup for pongal and prepare pongal.
  8. If the rice for the other variety rice is done meanwhile, divide into 3 in three vessels and add 2 tsp of sesame oil in each, mix and let it cool down.
  9. Now its time to give some work to the kadai. Heat it up and roast for ellu sadam, thengai sadam. Keep aside.
  10. Now start tempering everything – first pongal, then curd rice, coconut rice, ellu sadam.
  11. Grind for ellu sadam. That’s it, mix all the variety rice.
  12. Lastly grind for vadai and heat oil in kadai for deep frying side by side.
  13. Make vadai and fry appalam (for god) and some vadams.
This will take hardly 1 hour and less work as no cutting works involved. If you want you can make avial – if you are worried about vegetables. Or simply potato curry. 18-aadi-lunch-recipes

Have a great weekend with homey food Love Struck.



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21 Stars(comments):

  1. Lovely feast....wish I was still in singapore ;)

    ReplyDelete
  2. Raks. Love the menu.my fav is the puliogre and i am going to try it very soon. You have a lovely blog.

    ReplyDelete
  3. super feast... love the spread and this post

    ReplyDelete
  4. Dear,
    This is indeed a very useful post and ur " modus operandi" is sure to guide lots of people, including the experienced cooks. I greatly appreciate ur work, the spread and the guidance involved. keep it up.

    ReplyDelete
  5. Lovely pictures Raji..

    ReplyDelete
  6. Delicious aadi perukku recipes..lovely post...well explained Raks...

    ReplyDelete
  7. Lovely lip smacking recipes, amazing click as always :):)

    ReplyDelete
  8. Ur guidance is very use ful lot of thanks

    ReplyDelete
  9. Hi, I like you blog and have tried few recipes as well. Btw, I read about your blog in 3rd Aug. Deccan Herald, Living, B'lore edition. Nice tips about coffee from you blog! :)

    ReplyDelete
    Replies
    1. Hi Geetha, Thank you! I never knew that, thanks for the info, I read it too just now.

      Delete
  10. This spread looks just awesome :)

    ReplyDelete
  11. Lovely spread..Makes me hungry.

    ReplyDelete
  12. looks yummy. Makes me hungry. Please try this recipe as well http://www.ennillam.com/2013/07/green-pepper-long-varieties-bajji.html

    I would like to participate in cooking events. Please let me know if you are hosting any event.

    Thank u so much for being my inspiration in cooking.

    ReplyDelete
  13. U r saying hardly an hour.. Ohh my, u r such an expert then.. Btw, a lovely spread of yummy variety rice :)

    ReplyDelete
  14. Tats a brilliant idea...so fast n yummy !! Pls share more of this kinda step by step tips to save time in future....ive got lots of practicing to do....tks !!

    ReplyDelete
  15. Today I tried this lunch menu for Aadi peerukku.Thanks a lot for ur guidance.At first I thought making variety rices at a go would be hectic but ur steps boosted up me a lot and it turned good.We all enjoyed the lunch.Thank u once again.

    ReplyDelete
  16. Dear Raji,

    Thanks for Aadi 18th , The same time need Varalakshmi Pooja Menu

    Thanks

    ReplyDelete
    Replies
    1. We do not have that practise, so have no idea about varalakshmi pooja menu. Will try if I get any authentic source.

      Delete

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