Author Topic: ~ Saadam Vagaigal ~  (Read 1797 times)

Offline MysteRy

~ Saadam Vagaigal ~
« on: September 01, 2012, 11:43:49 PM »
TEMPLE STYLE(PULIOTHARAI)



Ingredients

Rice- 2 cups
Tamarind Extract - 2 tablespoon
Coriander Seeds- 2tsp
Fenugreek Seeds - 10 seeds
Sesame Seeds- 2tsp
Channa Dhal- 4tsp
Dried Red chilly- 5-6
Peanuts- 1/4cup
Turmeric - 1tsp
Mustard little
Curry leaves - few
Hing - a pinch
Salt - As per Taste


Method

Boiled the rice and keep it aside till it become cool.

Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly.

Once they are cool, grind finely.

In little oil fry peanuts, Channadhal, Red chillies and grind coarsely.

Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil for5minutes.

Then add the finely grinded powder and slowly boiled rice and mix evenly.

Once it gets mixed up, now add the coarsely added dhal powder.

Serve hot with chips...

Offline MysteRy

Re: ~ Saadam Vagaigal ~
« Reply #1 on: September 01, 2012, 11:46:46 PM »
Poondu Saadam



Ingredients

Cooked rice – 2 cups

Small onion- 1/2 cup

Garlic pods – 1 cup

Ginger- 1/4 inch piece

Roasted and ground black pepper- 1/2  tsp

Raosted and ground cumin seeds- 1 tsp


Method

An important thing in  making any mixed rice variety is that the rice has to be cooked well but  must be separate grains. Normally this can be achieved by  roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well  in a wide pan/ plate.

Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried  chillies (3-4 numbers)  and curry leaves. Add the onion, garlic and ginger pieces and  fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

Offline MysteRy

Re: ~ Saadam Vagaigal ~
« Reply #2 on: September 02, 2012, 12:10:11 AM »
Pasipparuppu  Saadam



Ingredients

Basmathi Rice - 1 cup
Moong Dal - 1/2 cup
Onion (small size) - 1 chopped
Garlic - 7 cloves chopped
Green Chillies - 6
Red Chillies - 5
Tomato - 2 chopped
Turmeric Powder - 1 tsp
Butter or Ghee - 1 or 2 tblspn
Salt to taste

For Tempering

Mustard Seeds - 1 tsp
Urid Dal - 1 tsp
Curry Leaves - few
Cumin/Seeraham Seeds - 1 tsp
Fennel/Sombu Seeds- 1 tsp




Method

Pour oil in a pan/cooker and add mustard seeds. Let it crackle and add urid dal, and curry leaves.

Add cumin, fennel, and chilles one by one and allow it to fry in the same oil. [careful not to burn the cumin seeds, otherwise it goes bitter]

Saute onion and garlic till they become light golden brown.

Add chopped tomatoes, turmeric, butter, and salt to the mixture and cook until oil floats on the surface and then add moong dal and cook for 5 minutes.

Add rice and 3 cups of water and cook until it is done.


Note:
Dry roast moong dal (without oil) to a light golden color and soak it for 10 minutes in hot water before cooking. It will lead to soft dal texture, nice aroma and taste. You can add ghee while serving it instead of cooking with it. To get even richer paruppu sadam, add 1/2 a cup of coconut milk while cooking the dal.