Verkadalai Sadam (Peanut Rice - South Indian style)

 

            VERKADALAI SADAM is a very common breakfast in Tamil Nadu. Verkadali translates to peanuts / ground nuts and Sadam is rice in the local lingo. This dish is also offered in temples in the form of prasad / offering. It is best had as it is or with some pickles, fried / roasted papad or chips. Coconut chutney is also another great accompaniment. So check out the step by step pictorial recipe to prepare this healthy traditional delicacy.

          Besides breakfast, Verkadali Sadam can also be had for lunch or dinner too. Very yummy and easy to prepare, this flavorful dish is sometimes carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up any leftover cooked rice. 

         This is a hassle free recipe where peanuts are roasted along with few other basic ingredients and then ground into a coarse powder. This is later mixed with cooked rice and the tempering. You can prepare the peanut powder in large batches and store in an air-tight container in the refrigerator for later use. 

Ingredients - 

• 2 cups cooked rice
• salt to taste
• 2 tbsp. coriander leaves, chopped to garnish
• 1 tbsp. roasted peanuts to garnish 

Dry roast & grind - 

• 1 tsp. oil
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 8-10 peppercorns
• 1/4 tsp. fenugreek seeds
• 1 tsp. sesame seeds
• 3 dry red chilies
• 2 tbsp. fresh grated coconut
• 1 tsp. tamarind paste
• 1/4 cup roasted peanuts
• 1/4 tsp. salt

To Temper - 

• 2 tbsp. oil
• 1 dry red chili, broken
• 1 tsp. mustard seeds
• 1 tsp. urad dal
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

         To dry roast - Heat oil in a pan and sauté the urad dal, chana dal, pepper, fenugreek seeds, dry red chilies and sesame seeds till you get a nice aroma. 

         Add the coconut sauté till it changes colour. Switch off the flame and add the roasted peanuts, tamarind paste and 1/4 tsp. salt. Keep aside to cool. Then grind into a coarse powder. 

          To temper - Heat oil in a pan. Temper with mustard seeds and red chili. After it stops spluttering, add the urad dal. asafoetida and curry leaves. Sauté for a few seconds. 

           Add the cooked rice, salt to taste and the coarsely ground peanut powder (podi). Sauté for 2-3 minutes on a low to medium flame. 

           When done, switch off the flame and garnish with chopped coriander leaves and roasted peanuts. Serve along with pickles, papad, chips or fryums. 

                    Heat oil & sauté the urad dal, chana dal, pepper, fenugreek 

                    seeds, dry red chilies & sesame seeds till you get a nice aroma. 

                              Then add the coconut sauté till it changes colour. 

                     Switch off the flame & add the roasted peanuts, tamarind

                     paste. Keep aside to cool.

                             Then grind into a coarse powder. 

                     Heat oil in a pan. Temper with mustard seeds & red chili. After

                     it stops spluttering, add urad dal. asafoetida & curry leaves. 

                     Sauté for a few seconds. 

                      Add the cooked rice, salt to taste & coarsely ground peanut 

                      powder. Sauté for 2-3 minutes on a low to medium flame. 

                         When done, switch off the flame & garnish with chopped 

                         coriander leaves and roasted peanuts. 

                              Serve along with pickle, papad, chips or fryums. 

Foxtail Millet Tomato Rice

            Check out this simple South Indian breakfast recipe of Tomato rice, where I substituted rice with Foxtail Millet. This recipe can be considered as a wholesome meal. You can serve as it is or with pickle, coconut chutney, chips, papad or fryums. Besides having for breakfast, they can be packed for a lunch box meal, picnic meal or served as an evening snack too. So check out the step by step pictorial recipe to prepare this one-pot meal.

            Foxtail Millet is a wonder grain that is diabetic and heart friendly. It contains a lot of antioxidants, helps in reducing blood sugar levels, has healthy carbs, dietary fibre, calcium, iron and can be consumed in place of rice and wheat. So it is recommended to include it in our daily diet. 

          So this recipe has been adapted from the classic South Indian breakfast - Tomato rice or Takkali Sadam, especially popular in Tamil Nadu. This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. 

• 2 cups cooked Foxtail Millet
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies, slit
• 1 sprig curry leaves
• 2-3 tomatoes, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. sambar powder
• 1 tbsp. coriander leaves, chopped 

            Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and asafoetida. Sauté for a few seconds. 

          Then add the onion, garlic, ginger, curry leaves and green chilies. Stir fry till light brown. 

          Add the chopped tomatoes, turmeric powder, sambar powder and salt to taste. Cook on a medium flame till it is mashed up. 

          Now add the cooked millet. Mix everything well and stir fry for 2-3 minutes. 

           When done, switch off the flame and garnish with coriander leaves. Serve as it is or with or pickle, raita, chips, fryums or papad.

                               Heat oil and temper with the dry red chilies & mustard seeds. 

               After it stops spluttering, add urad dal & asafoetida. Sauté for a few seconds. 

                 Add onion, garlic, ginger, curry leaves & green chilies. Stir fry till light brown. 

                      Add chopped tomatoes, turmeric powder, sambar powder & salt to taste. 

                      Cook on a medium flame till it is mashed up. 

                              Now add the cooked millet. Mix well & stir fry for 2-3 minutes. 

                         When done, switch off the flame & garnish with coriander leaves. 

                                 Serve as it is or with or pickle, raita, chips, fryums or papad.

Tomato Rice

 

          Tomato rice is a classic South Indian breakfast, especially popular in Tamil Nadu where it is called Takkali Sadam. Any leftover rice can be made use of, to prepare this simple and yummy one-pot meal. You can also enjoy it for brunch, snack, as a lunch box meal or as a picnic meal. I used some sambar powder to enhance the flavour. You can substitute it with some idli podi (gunpowder) or can skip it. 

          This is a very quick and an easy recipe that is just ideal when you run out off time or when you have hungry pangs. Enjoy it with or without pickle, raita, chips, fryums or papad. Do check out the step by step pictorial recipe to prepare it. 

• 2 cups cooked rice
• 2-3 tomatoes, chopped
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram)
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1" ginger, chopped
• 2 green chilies chilies, slit
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. sambar powder
• 1 tsp. coriander powder
• 2 tbsp. roasted peanuts 
• 1 tsp. coriander leaves, chopped 

          Heat oil and temper with the dry red chilies and mustard seeds. After it stops spluttering, add the urad dal and chana dal and sauté till it changes colour.

          Then add the onion, garlic, ginger, curry leaves, asafoetida and green chilies and fry till light brown. 

          Add the turmeric powder, sambar powder and coriander powder. Give it a stir and then add the chopped tomatoes. Cover and cook on a medium flame till it is well mashed up. (Sprinkle some water if necessary)

          Now add the cooked rice, salt and roasted peanuts. Mix everything well and stir fry for 2-3 minutes. Then switch off the flame.

          Garnish with coriander leaves and serve with or without pickle, raita, chips, fryums or papad.

                             Heat oil and temper with the dry red chilies and mustard seeds.

                    After it stops spluttering, add urad dal & chana dal. Sauté till it changes

                    colour.

                     Add onion, garlic, ginger, curry leaves, asafoetida and green chilies. Fry

                     till light brown. 

                    Add turmeric powder, sambar powder & coriander powder. Give it a stir.

                       Add chopped tomatoes. Cover & cook on a medium flame till it is well 

                       mashed up.

                    Add the cooked rice, salt & roasted peanuts. Mix everything well & stir fry

                    for 2-3 minutes. Then switch off the flame.

                                  Garnish with coriander leaves.

                                 Serve with or without some pickle or chips / fryums / papad.

Pudina (mint) Rice

          Turn any leftover rice into this simple and amazing Pudina / Mint Rice, a one-pot meal. Mint is the main ingredient in this recipe, followed by few other basic seasonings. You can add any chopped veggies if you prefer. 

          It can be enjoyed just as it is or with some pickles, papad or raita as accompaniment. It can be packed for a lunch box meal, carried for picnic or can be served as an after school snack for your kids. So check out the step by step pictorial recipe to prepare this South Indian comfort meal.

• 2-3 cups cooked rice
• 2-3 tbsp. oil
• 2-3 cups mint leaves, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 2 green chilies
• 1 tsp. lime juice
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. rice
• 1 tsp. urad dal
• salt to taste
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. fried onion

          Blend the mint, ginger, garlic, chilies and lime juice with little water. Keep aside. 

         Heat oil in a pan. Temper with mustard seeds and dry red chili. After it stops spluttering, add the rice and urad dal. Sauté for a few seconds. 

          Now add the mint paste and salt. Simmer on a low flame till dry. Add the cooked rice, roasted peanuts and fried onion.

         Mix everything well and stir fry for 2 minutes. When done, switch off the flame and serve with pickles and papad / fryums / chips. 

                      Heat oil & temper with mustard seeds & dry red chili. Then add rice & 
                      urad dal. Sauté for a few seconds. 

                                              Add the mint paste and salt. 

                                             Sauté on a low flame till dry. 

                                          Add cooked rice, roasted peanuts & fried onion.

                    Mix well & stir fry for 2 minutes. When done, switch off the flame.

                                Serve with pickles and papad / fryums / chips. 

Stuffed Beetroot Paneer Poori

          Anything colorful is not only a visual treat, they are at the same time always welcome. So how about Beetroot Poori stuffed with paneer for a nutritious and an appetizing breakfast? They will be equally liked by one and all. I made these delicious pooris with whole wheat flour for a healthy version. It can be enjoyed with any side dish. So check out the step by step pictorial recipe to prepare it.

• 2 cups atta (whole wheat flour)
• salt to taste
• puree of one small beetroot
• 1 tbsp. oil to knead
• 1/2 cup paneer, mashed
• 2 green chilies, chopped
• pinch of salt
• 1/4 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 2-3 tbsp. coriander leaves, chopped
• oil to deep fry
• any side dish to serve

          In a bowl, combine atta, salt, oil and beetroot puree. Knead into a dough by adding water if required. Cover and keep aside for an hour.

          In another bowl, mix together the mashed paneer, salt, chili's, coriander leaves, chili powder and cumin powder. Keep aside.

          Divide into equal portions. Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing in the centre and bring all the edges together to seal it firmly.

          Flatten it and roll out into a shape of a poori. Heat oil in a pan and deep fry them one at a time till they puff up. Transfer to a kitchen towel and serve them hot with any side dish.

                                Mix atta, salt, oil & beetroot puree. 

                    Knead into a dough by adding water if required. Cover & keep aside for
                    an hour.

                  Roll out each portion into a small circle. Place 1-2 tsp. of the paneer stuffing 
                  in the centre. 

                               Bring all the edges together to seal it firmly.

                                Flatten it & roll out into a shape of a poori. 

                                Heat oil & deep fry till they puff up.  

                                Serve them hot with any side dish.