Quick repair meals – we consider this a product of the post-microwave era. That’s not the case in lots of components of South India the place the pre-mixed rice has remained an ‘prompt’ hit for a couple of generations. Toss rice in a pre-prepared powder, add some tempering and voila, you are good to go. Campus and work lunch bins are filled with them. Some eating places name them selection rice, typically providing a thali or platter of three or 4 varieties of blended rice that make the proper fast business lunch. The Sapthasawara Thali in Thaligai, Chennai is one in every of my favorite such platters within the metropolis.
Chef Vijay Kumar helms Dakshin, Crowne Plaza Chennai, that has stood the take a look at of time as one in every of India’s premier nice eating South Indian venues. At a latest meals promotion that showcased road meals from Chennai, our dialog drifted in direction of kalantha sadam (Tamil for blended rice). The quest for immunity-boosting recipes during the last couple of years made him add an Angaya Podi Sadam (see recipe) to Dakshin’s large repertoire. Angaya Podi is a natural powder that mixes a number of immunity-boosting components and is really useful for younger moms in addition to a treatment for digestive points.
Also learn: 19 Best South Indian Breakfast Recipes | Easy South Indian Breakfast Recipes
From puliyodharai (tamarind rice) in Tamil Nadu to Vaangi Baath (with brinjal) from Karnataka, there are a number of choices which are excellent for an workplace lunch field or while you journey. These rice dishes style good even at room temperature and even after a couple of hours. We’ve rounded up some fascinating recipes which you could strive at residence:
1. Ellu Sadam (Sesame Rice)
Ingredients:
For the sesame powder (roast and grind):
- 2 tbsp black urad dal
- 3 tbsp black sesame seeds
- 1 tbsp black peppercorns
- 2 purple chillies
- 1 sprig of curry leaves
- 1 tbsp oil
- Salt (to style)
For tempering:
- 1/2 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 1 tbsp white sesame seeds
- 1/2 tbsp black sesame seeds
- 1/2 tbsp cut up urad dal
- 1 sprig curry leaves
- A pinch of asafoetida
- 2 tbsp ghee
Method:
- Heat oil in a pan, add all of the components given (besides the curry leaves, below the roast and grind listing) and roast on a low medium flame for a couple of minute.
- Add the curry leaves, flip off the warmth and let it cool.
- Transfer the roasted combination and mix to a rough powder in a mixer.
- Add ghee in a pan and mood the components (below the listing for tempering). Add cooked rice, as soon as the components splutter and blend effectively.
- Now add 2 tbsp of the sesame powder, salt (as required). Stir effectively and serve.
2. Angaya Podi Sadam
Recipe Courtesy -Vijay Kumar, Master Chef, Crowne Plaza Chennai Adyar Park
Angaya Podi is offered on on-line platforms. You may additionally attempt to make it at residence when you can supply components just like the neem flowers:
Ingredients:
- Coriander seeds – 15 gm
- Neem flower – 60 gm
- Sundakkai (pea aubergine) vathal – 60 gm
- Pepper corns – 5 gm
- Jeera/cumin – 5 gm
- Ajwain – 3 gm
- Dry ginger – 5 gm
- Salt (to style)
Method:
- Heat a heavy bottomed pan, and add dry neem flower and in low flame dry roast until darkish brown. Keep apart.
- Add Sundakkai vathal and dry roast until darkish brown and preserve apart.
- Add Manathakali vathal and dry roast until darkish brown and preserve apart.
- Add the remainder of the components and dry roast until golden brown.
- Cool all of the roasted components and grind all of the components in a mixer.
- You can combine this powder with sizzling rice and ghee or go for the pre-mixed rice possibility.
- For the pre-mixed possibility, mood mustard seeds, jeera, urad dal and curry leaves in gingelly/sesame oil. Add sliced shallots (sambar onions) and saute. Add the angaya podi with the cooked rice and the tempered components. Stir effectively and serve.
Also learn: 10 Most Popular South Indian Rice Dishes
3. Karuveppilai Sadam (Curry Leaf Rice)
Ingredients:
- 2 cups cooked rice
- 1 tbsp gingelly/sesame oil
- 1 tbsp chana dal
- 1/2 tsp mustard seeds
- 2 tbsp peanuts
- 2 purple chillies
- 1 sprig curry leaves
- Salt (to style)
For the curry leaf powder (roast and grind):
- 1 cup curry leaves
- 2 tbsp gingelly/sesame oil
- 2 tbsp chana dal
- 1/2 cup urad dal
- 1 tbsp cumin seeds
- 1/4 tbsp fenugreek seeds
- 1 tbsp peppercorn
- 1/4 tbsp sesame seeds
- 3 dry purple chillies
- 1/4 tbsp asafoetida powder
Method:
- Heat oil in a pan, add all components (below roast and grind) apart from the curry leaves and roast on a low medium flame for a couple of minute.
- Add the curry leaves and asafoetida powder earlier than you flip off the flame. Let it cool.
- Transfer this roasted combination to a mixer jar and grind to a rough powder.
- Add oil in a pan and mood the components – the chana dal , mustard seeds ,purple chilli, peanut and eventually the curry leaves. Roast for a minute.
- Add the cooked rice, 2-3 tablespoons of the of curry leaf powder and salt. Stir effectively, combine evenly and serve.
About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch bins are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely received stronger as I’ve explored culinary cultures, road meals and nice eating eating places internationally. I’ve found cultures and locations by means of culinary motifs. I’m equally enthusiastic about writing on client tech and journey.
Source: meals.ndtv.com