What To Cook For Varamahalakshmi Pooja - Pudina Kothambari Chitraanna - Mint And Coriander Rice

PUDINA KOTHAMBARI CHITRAANNA

A kalanda saadam or chitraanna which is also referred to as 'variety rice', is always included in a festive meal. Tamarind rice, coconut rice, pongal, curd rice, lemon rice and sesame rice are few of the rice varieties offered to the deity during a pooja. Here is a green herbal rice prepared using mint and coriander for the festive occasion.

                                                   

INGREDIENTS

Mint - 1 bunch

Coriander - 1 bunch

Green chillies - 2

Sesame oil - 4 tbsps

Turmeric powder - 1 pinch

Asafoetida -1  pinch

Mustard seeds - 1/4 tsp

Black gram dal - 1/2 tsp

Bengal gram dal - 1/2 tsp

Red chillies - 2

Ground nuts - 2 tbsps OR Frozen or cooked green peas - 4 tbsps

Salt - 1 tsp

Lime - 1

Rice - 1 cup ( 125 gms )

METHOD

1. Pressure cook rice with two cups of water and keep aside.

2. Clean the herbs and grind them with green chillies into a smooth paste adding little water if necessary.

3. Heat 2 tbsps of sesame oil in a pan and add the mustard seeds.

4. When the mustard splutters add the black gram dal and the bengal gram dal.

5. When the dal turns golden yellow in colour add the broken red chillies.

6. Add asafoetida followed by ground nuts ( let them crack ), or green peas.

7. Add the ground mint and coriander paste and saute till it gives out a pleasant aroma.

8. When the paste thickens and reaches a chutney like consistency decrease flame.

9. Add salt and mix in the juice of lime and switch off the flame.

10. Spread out the rice in a  bowl and break the lumps into separate grains using a spatula.

11. Heat the remaining oil in a seasoning ladle,  add turmeric powder and pour it immediately over the rice.

12. Add the prepared mint and coriander paste to the rice and blend well.

                                                    

 

                                                   

                        

Offer the flavoursome Pudina Kothambari Chitraanna to the Goddess before wafting away with  its aroma.

Mint Pulao / Pudhina Pulao

I have 'N' number of variety rice recipes in my hands and the courtesy is to my lunch box. It is not because we liked it much, but it is for its simplicity. They are easy to carry and stomach filling for the luch time too.

Mint Pulao is prepared based on the recipe of vegetable pulao where vegetables are substituted by only mint. When I prepared this recipe for first time, I felt something was missing and added tomatoes when I prepared for next time. It was really tasted good with the flavour of mint, very little tangy taste from tomato and rich taste derived from coconut milk. From then, I started to prepare this pulao very often.

Basic Information:

Preparation Time: <10 minutes

Cooking Time: 15 minutes + 20 minutes to cook rice

Serves: 2

Ingredients:



Rice - 1 cup

Mint leaves - 1 cup, very finely chopped

Coconut Milk - 1/2 cup

Onion - 1 small one, chopped

Tomato - 1 medium one, finely chopped

Ginger and Garlic paste - 1 teaspoon

Green chillies - 2

Salt - to taste

Oil - 3 teaspoon

Cardamom - 2 no,crushed

Cloves - 2 no, crushed

Bay leaves - 1/2

Fennel seeds - 1/4 teaspoon



Method:



1) Wash rice thoroughly and cook it using pressure cooker or microwave. Once cooked allow the rice to cool. Keep it aside.

2) Wash mint leaves thoroughly and chop them very finely. Keep it aside.

3) In a pan, heat oil and add crushed cardamon, fennel seeds, cloves and bay leaves. Allow them to brown. You can sense the nice aroma spreads out the kitchen.

4) Add onion and saute them till they are translucent.

5) Add ginger, garlic paste and minced green chilli. Saute for few minutes.

6) Add tomato and saute till they are completely mashed.

7) Add mint leaves and continue sauteing.

8) When mint leaves starts to cook, add coconut milk.

9) Cook till the water content in the pan is completely evaporates.

10) Now, Add rice and mix gently without breaking the rice. Make sure you turn the flame to low.

11) Serve hot with any raita.

What To Cook For Varamahalakshmi Pooja -Urulaikizhangu Vadai - Potato Vadas

 URULAIKIZHANGU VADAI

Indian festivals are not complete without the preparation and distribution of a number of prasaadams. Delicious dishes which are prepared with great care and devotion are first offered to the deity and then savoured as prasaadams. When it is not possible to prepare all the customary dishes , a paayasam and vadai are enough to  add grandeur and cheer to the festival.

Ulutham Vadai, Milagu Vadai, Aama vadai, Ravai vadai,Thair vadai are some of the vadai varieties which can be prepared for Varamahalakshmi pooja.

 One of my favourite vadais is Urulaikizhangu vadai . I learnt to make this vadai from the famous cookery book titled 'Samaithu Paar' ( Cook And See ) written by the culinary legend Meenakshi Ammal. This book was one of the  precious gifts I carried with me as a young bride to my new home.

                                                   

INGREDIENTS

Split black gram dal - 1 cup
Rice - 1 heaped tbsp
Grated patatoes - 1 cup

Ginger - 1'' piece

Green chillies - 2

Crushed black pepper - 1/2 tsp

Cumin seeds - 1/2 tsp
Chopped curry leaves - 1 tbsp

Salt - 1/2 tsp

Oil - For frying

METHOD

1. Wash and soak blackgram dal and rice together for half an hour.
2. Grind the soaked dal and rice with salt, ginger and green chillies into a thick and slightly coarse or smooth paste.

3. Mix in crushed pepper , cumin seeds and chopped curry leaves.

4. Peel and grate raw potato and mix the gratings with the vadai dough.

                                                   

5. Heat oil in a frying pan.

6. Drop a pinch of  the vadai dough into the hot oil. If the batter rises immediately the temperature is perfect for frying the vadais.

7. Wet your hands in cold water and flatten a ball  of batter on your palm.

8. Make a hole in the center using your forefinger and gently drop the vadai into the hot oil.

9. Make four or five vadais after dipping your hands in cold water each time and drop them into the hot oil .

10. Decrease flame and let the vadais cook undisturbed.

11. When the vadais become firm and start to change colour , flip them and cook on the other side.

12. Increase heat and fry the urulaikizhangu vadais till they become crisp and golden in colour.

13. When done remove from oil using a perforated ladle and drain them on a paper towel.

                                                   

Offer the delicious crispy golden urulaikizhangu vadais to Varamahalakshmi and savour the prasaadam.