Thengai saatham

Thengai - coconut ; saatham - rice.
Kalantha saatham (variety rice or rice mixed with some spices/ masala) is an indispensable one in any South Indian home. The best part in kalantha saatham is that they would be prepared to accompany any long journey and they should withstand the time. For example in olden days they packed the tamarind rice or lemon rice in such a hygienic way that they last for at least 3 days.

But this coconut rice should be consumed within 12 hours because of the addition of coconut. Anyways this rice is loved by all for its nice flavor and taste.

Thengai saatham served with masala egg and bottle-gourd dhal curry.

Ingredients:

Rice (pacharisi / Basmathi) - 1 cup
Shredded coconut - 1/2 cup
moong dhal (split green gram lentil / paasi paruppu) - 2 tsp
mustard - 1/2 tsp
curry leaf - 1 sprig
cilantro - a handful (chopped)
dry red chilly - 2
oil - 1 tsp

cooking the rice:

(I prefer stove top method for pulao and 'variety rices'. we can microwave also. But the pressure cooker method makes the rice mushy. Rice cooker can also be used to prepare the rice).

Wash and soak the rice for 30 minutes or lesser.
Bring to boil some 3 cups of water along with 1/2 tsp salt.
Add the soaked , drained rice and reduce heat. Cook covered till almost done.
Switch off and pour it over a colander and remove the water completely.
Keep the rice open to maintain it as separate grains. Let it cool for sometime.

Method:

Heat 1 tsp oil in a wok and add mustard seeds. As they start to crackle, slide in the moong dhal, red chillies (cut into small pieces), curry leaf, shredded coconut , chopped cilantro, in the same order and fry till the coconut starts smelling great. Switch off immediately before they get red (maintain the white color of coconut).
Add some salt to taste (little only). Switch off heat.

Gently mix the rice with the prepared coconut mixture without breaking the rice grains.

Coconut rice is ready!

Serving suggestions:

Good for a quick packed lunch.
It can also be served as starter rice before serving the sambar over plain rice in an elaborate lunch.
Serve with paruppu thogaiyal (fried dhal chutbney), potato chips etc.

Kalkandu saatham

Kalkandu saatham is a dessert prepared with rice (pacharisi / unboiled raw) and rock candy. It is generally served as prasadam in many Hindu Temples along with puliyotharai and vadai. Moreover in TamilNadu, during the baby shower function (Vazhai kappu), the mother-to be's parents or brothers have to prepare 'n' number of Chithrannam / kalantha saatham / kalavai saatham (rice variety in different tastes like lemon rice , tamarind rice etc) and among them the kalkandu saatham will capture the attention of all.
Knowing this recipe will come handy if we need to make any dessert in a wink.



Ingredients:
Basmati Rice - 3/4 cup
Milk - 1 cup
Kalkandu (tamil) / sugar candy - 3/4 cup
Saffron - few strands
Cardamom - 2 pods
Ghee - 2 tbsp
Cashew - 10
raisin - 10
Nutmeg (Jathikkai in Tamil) - a pinch (or)
pachai katpuram (edible camphor) - a pinch
(I added mutmeg powder, because I had that only. But adding edible camphor is the correct version)
Water - 2 cups

Method:
Wash and drain the rice. Cook the rice with 2 cups of water and 1 cup of milk till it gets mushy.

Mash it finely while hot.

Powder the kalkandu coarsely (no need to crush the small diamond kalkandu as it will dissolve in heat)and add it to the rice along with nutmeg , saffron and powdered cardamom.

Heat the ghee in a small wok. Fry the cashew and raisins and pour on the rice.
Mix well.

Kalkandu saatham is ready!

Serving suggestions:
Serve as dessert.
Mostly they serve a tbsp of this sweet along with the other variety rice during festivals.

Note:
The candy should be dissolved completely.

Tomato rice (home style)

It is the habit of Tamil people to make different colors of variety rice like elumichai / lime rice (yellow), puliyotharai / tamarind rice(brown), thakkali / tomato rice (red), kothamalli / cilantro rice (green), thengai saatham / coconut rice, curd rice (white) , milagu saatham/ pepper rice , ellotharai/ sesame rice (black) etc during their family get-together.
They are generally called kalantha saatham (mixed variety rice) or chithrannam in Tamil.

Tomato rice is the most favorite for many of us. Hope all are familiar with a tomato rice with fennel , cinnamon and a biryani like flavor in tomato rice. But this is a very humble variety with unbeatable tangy taste that would tempt us to eat more.
Moreover I have devoured this kind of tomato rice along with paruppu thogayal and masal vadai in vegetarian restaurants of Tirunelveli. But couldn't find it in Madras. So I guess it as a very native / homely method to make this simple thakkali saatham.

I am describing my mom's way here, as she (as well as me) had appreciated this version over the biryani flavored one always. In both way tomato blends well with rice and that's what we like...right:)



Ingredients:
Uncooked rice - 1 1/4 cup (for 2 people)
Ripen Tomato (juicy variety) - 3
green chilly - 5
Shallot onion - 6
Turmeric powder - a pinch
red chilly powder - 1/4 tsp
salt - 1 tsp
Sesame oil - 3 tsp
mustard - 1/2 tsp
channa dhal - 1 tbsp
curry leaf - 1 sprig
cilantro (chopped) - 1 tbsp

Method:
Bring to boil 5 cups of water along with 1/4 tsp salt.
Wash and add the rice.
Cook till it becomes soft (but individual grains). Using a colander strain and discard all the water. Keep the cooked rice aside.

Heat oil in a wok.
Splutter the mustard seed, add channa dhal, curry leaf, cilantro and fry well.
Now add the chopped shallot and fry till it becomes soft.
Then add the finely chopped tomato , green chilly, turmeric powder, chilly powder, salt and cook covered till the tomato gets mushy.

Now open the lid and cook the tomato gravy till it becomes a thick gravy. Put off fire.

Then add the cooked rice and mix carefully without breaking the grains.

Tomato rice is ready!

Serving suggestions:
Serve along with paruppu thogayal, masal vadai , potato chips or any poriyal.