Tag Archives: aadi month recipe

Ellu Sadham / Til Rice / Sesame Rice

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Ellu sadham or Sesame rice is one among my favorite variety rice. The very first I had this at temple in Chennai. Saturday’s are considered as auspicious for Lord Vishnu, this rice is prepared and offered to Lord Vishnu. Later served to everyone who comes to temple and so it is considered as one of the festive recipe.

A very simple and easy recipe which can be made in minutes. The spice powder is the key ingredient in this rice, so you can prepare more amount of spice powder and store it in an air-tight container for a week or refrigerate for 2 weeks. This is one such version with coconut, stay tuned for another version without coconut which can be stored at room temperature for month time. Let us move on to the recipe…

Ellu Sadham / til Rice / Sesame Rice

Ellu Sadham / til Rice / Sesame Rice

Ingredients:

  • Steamed rice – 1 cup
  • Mustard seeds – ½ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a sprig
  • Black sesame seeds – 6 tbsp
  • Channa dal (kadala paruppu) – 2 tbsp
  • Dry red chilies – 6 nos
  • Roasted peanuts – 1 tbsp
  • Grated coconut – 3 tbsp
  • Gingelly oil / Sesame oil / Nallennai – 1 tbsp
  • Salt to taste

Preparation:

  • Dry roast channa dal for few mins, until it starts turning golden brown.
  • Add in the sesame seeds, grated coconut and 5 nos of red chilies, roast for few seconds. Else sesame seeds would be burnt and would taste bitter.
  • Bring it to room temperature and grind it to a fine powder.
  • Spread it in a plate and break the lumps with your hands.
  • Heat gingelly oil in a kadhai, add the mustard seeds, black gram, curry leaves, peanuts and a red chili and cook until they crackle.
  • Add in 3 to 4 tbsp of ellu powder as per your taste, wait for 2 mins. Remove from fire.
  • Add in the steamed rice. Mix them all together.

Serve hot with any pappad of your choice.

Varagu Arisi Kanji / Kodo Millet Porridge

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Porridge is known as Kanji in Tamil, commonly known as “Paal Kanji (Milk Porridge)”, usually this kanji/porridge is prepared with rice. I use to have this porridge in my childhood, my neighbor aunty prepares this at times of fasting (Good Friday), since me and my grandpa love this a lot, my neighbor aunty prepares for us also. I thought of preparing this millet (kodo millet), to make it more healthy for kids.

It was awesome and my kids loved this a lot, never expected that my kids would love this much. As I was in confusion whether the kids would love this or not, I prepared it in small quantity but after having this, my kids requested me to prepare it for the other day.

Health benefits: This Kanji is an excellent home benefits for ulcer in mouth, stomach to tongue, because of the cooling effects of it the fenugreek seeds. Also it releases and cures acidity because of the garlic in it. It is good for digestion, more over as I used kodo millet it helps in digestion and weight loss compared with rice. Also it helps in controlling the blood sugar and cholesterol. It is good to consume at times of fasting and especially good for athletes.

Let us move on to the recipe…

Ingredients:

  • Varagu Arisi / Kodo Millet – 1 cup
  • Garlic – 10 cloves
  • Fenugreek / Methi seeds / Vendayam – 1 tsp
  • Cumin seeds – 1 ¼ tsp
  • Milk – 2 cups
  • Ginger – 1” inch stick
  • Salt to taste

Preparation:

  • Chop the garlic and ginger to small pieces.
  • Take the kodo millet/ varagu arisi, ginger, garlic cloves, cumin and methi seeds in a heavy bottomed vessel.
  • Pour in 5 cups of water and keep in medium flame, add in required amount of salt.
  • Bring it to boil, stir in every now and then until the kodo millet gets cooked completely.
  • Pour in the milk and keep in low flame, until the porridge thickens and comes to the porridge consistency.
  • Remove from fire.

Serve hot with Coconut Thuvaiyal (chutney). I have accompanied it with Coconut thuvaiyal (chutney) and Red chili thuvaiyal (chutney).

 

Kambu / Bajra Koozh or Pearl Millet Porridge

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Koozh is the Tamil name for a porridge made from millet. It is commonly sold by street vendors in Tamil Nadu. It is eaten as breakfast or lunch in many places of Tamilnadu. Koozh is a semi solid food, which liquefied before consumption. It is served with side dishes like green chilies, raw onions and pickles. Mostly it is prepared in during the month of Aadi (which falls between the mid of July till the mid of August) in TamilNadu and also served to the public during Aadi month in the amman temples all over TamilNadu. This is one of the traditional and authentic dish of Tamilians from the ancient period.

Also in villages people consume this for lunch with Dry fish curry or Dry fish Stir-Fry. But from my personal I was wondered when I saw, my kids having this koozh happily.

Koozh can be prepared in two different versions:

  • Salt and tangy version: It is liquefied using buttermilk and salt.
  • Sweet: It is liquefied by boiling with milk at the last stage and later mixed with sugar.

Health Benefits: Kambu/Pearl Millet/Bajra is high in proteins and has a good balance of amino acids. It is a better source of iron than other grains and ensures a good count of hemoglobin. Due its high fibre content, it helps a lot in weight loss and reduces cholesterol. It is also a powerful in controlling diabetes.

Check out my Ragi Koozh / Finger Millet Porridge (Salt Version). Check out my views regarding AADI MONTH.

Let me share the first version – Salt and Tangy Kambu Koozh first…

Ingredients:

  • Kambu / Bajra / Pearl Millet – ½ cup
  • Raw rice – 1 tbsp
  • Thick Buttermilk – ½ cup
  • Salt to taste

Preparation:

  • Dry roast the kambu/bajra/pearl millet along with raw rice for few mins or until the rice starts to double in size.
  • Remove it to a plate, bring it to room temperature.
  • Blend the roasted grains together in a blender to a fine powder for 5 mins.
  • Sieve the flour in a bowl or paper.
  • Again transfer the leftover solid pieces to the blender and continue blending.
  • Sieve the flour in a bowl or paper.
  • Take 3 tbsps of grounded flour in a heavy bottomed vessel, pour in a litre of water and keep in medium flame.
  • Keep on stirring every now and then, else lumps would be formed.
  • It starts thickening in 15 mins, continue stirring until it becomes thick and appear glazzy.
  • Remove from fire and transfer it to a bowl and bring it to room temperature.
  • Pour in the buttermilk along with required amount of salt and mix them well.

Serve with green chilies, onion and koozh vadam or Dry fish curry. I have accompanied with green chilies.

 Note: Store the rest of the ground powder in an airtight box or container for later use.