South Indian Variety Rices | Kalandha Sadham

variety rice recipes, kalandha saadham recipes

variety rice recipes


coconut rice | Thengai saadham


Kalandha sadham or variety rice recipes are staple in Tamil cuisine , forming part of festival menu where it is common to have one or more of the basic rice varieties such as coconut rice, lemon rice, Tamrind rice and curd rie . These varieties are usually prepared for Adi perukku , the 18 th day of Aadi month and also a part of Pongal festival.

As far as I am concerned , variety rice dishes are a great life saver for quick school lunch box, office lunch , or for the days when you want to beg off from cooking! Yes chefs do need their me time too . Yet we cannot leave our family to the mercy of only bread and butter , being hard core foodies.Making coconut rice  or any one of the other basic varieties is a cinch when you want to reduce cooking time and avoid many side dishes. Just one big container of either leftover rice or freshly cooked rice  and you can make at least three different rice preps in one go under 30 minutes.



1. Grate fresh coconut and take care to grate only upto the white parts.Roast in a pan till golden after the tempering.



1- 2 cups  or as needed plain raw rice or basmati .

1/2 cup freshly grated coconut/desiccated coconut

For tempering

1/2 tsp mustard seeds
1/2 tsp Chana dal/Bengal gram
1/2 tsp Split udad dal /black gram
Sprigs of curry leaves for garnish
3 red chillis
salt to taste
2 tbsp oil
Pinch of asafoetida powder
2 tbsp skinned peanuts roasted .


Pressure cook rice with sufficient water to get nice fluffy rice.

Cool the rice when the pressure cooker has cooled and opened. Fluff the rice with a fork to retain the fine grainy appearance.
Take a wide pan, add the oil, crackle mustard seeds, fry the chana dal and the udad dal till golden add some sprigs of curry leaves, red chillis, pinch of asafoetida powder and some salt. Finally add the  grated coconut
and keep roasting till the coconut remains golden but very aromatic. Add roasted peanuts also if you wish or keep it simple.
Mix the cooled rice and stir well . Serve coconut rice as it is or with roasted papad or fried appalams.
coconut rice , kalandha saadham
lemon rice , kalandha saadham

lemon rice


2 cups plain raw rice .
2 tbsp lemon juice from fairly large juicy lemons.
3 slitted green chillis or finely chopped green chillis.
Pinch of turmeric powder.
salt to taste.
2 tbsp oil
1/2 tsp mustard seeds
1/2 tso chana dal/ Bengal gram dal
sprigs of curry leaves 
2 tbsp chopped coriander leaves.
peanuts can be added 


Pressure cooks rice with sufficient water to get  fluffy grains and not over cooked.

Let the  rice cool down after opening the pressure cooker.
Keep the rice fluffed and separate while cooling.
Take a pan, heat the oil, splutter the mustard seeds, brown the chana dal, add the turmeric powder, green chillis,  sprigs of curry leaves , salt and then lastly add the fluffed cooled rice. add fried peanuts for garnish .
Add the juice of lemons after the rice is cooled down and removed from the flame.Stir well after adding the lemon juice.
Serve with papad or pickle .
lemon rice , kalandha saadham , rice varieties, lunch box recipe
Lemon rice

Tamrind Rice

Tamrind rice, puli saadham, puliyodharai , kalandha saadham recipes
Tamrind Rice

Even though  the market is flooded with all kinds of ready powders and spiced tamarind paste for use readily,nothing can match the authentic home made taste.

Ingredients :

For the Tamarind thickened sauce or paste which can be store for around two months :

 1  big lemon  sized tamarind ball              
12 to 15 dry red chillies  to make it a bit spicy so that it keeps good for a month or two.
chana dal ¼ cup,1/2 tsp turmeric powder
3 or 4 tsp of roasted peanuts. Cashew nuts are also added by some .This is optional.
1 tsp mustard seeds
1 ladleful of sesame oil. This is a must as the sesame oil is the key ingredient in giving the special aroma and flavour to the tamrind rice.
Salt to taste /rock salt is used as per tradition

For the  spice Powder 
3 tbsp coriander seeds, 3 tsp sesame seeds( white)
2 tsp fenugreek seeds
3 or 4 red chillies.This is optional as the red chillies are already being added to the tamarind sauce.
Generous pinch of Hing/Asafoetida


Prepare a thick paste out of the tamarind by keeping it soaked previously for 10 minutes to soften the tamarind.
Take out as much as juice you get ,filter and keep aside.
Take a heavy bottomed pan Pour the oil and add mustard seeds.
When it splutters add the chana dal, red chillies breaking them,turmeric powder,roasted peanuts. Add salt, spice powder which you get after roasting and then dry grinding into powder.

Pinch few curry leaves.Let boil over low flame till the tamarind sauce thickens and a fine aroma wafts.
The sauce should be quite thick as you are going to store this paste.
Tamrind rice can be prepared after adding the paste to cooled fluffy rice either basmati or plain variety.
Depending on your taste you can add as much tamrind sauce as you need and after mixing well add a tsp of the spice powder to the mixed rice to enhance the aroma of the rice.      


curd rice, thayir saadham, kalandha saadham , Aadi 18 rice recipes, aadi perukku recipes
Curd Rice

Curd rice needs no introduction . It is a south Indian specialty where a creamy thick curd is added to mashed hot rice and tempered .

Ingredients :

1 cup mashed hot rice .
1/2 tsp mustard seeds
1/2 tsp split udad dal
1 tsp finely chopped green chiliies or curd chillies .
1/2 tsp grated ginger
salt as needed
some pomegranate pearls ( optional )
curry leaves
chopped coriander leaves .
1 tsp oil for tempering .
1-2 cups thick fresh whisked curds and some milk


Mash rice, add some fresh milk and fresh curd mixture and mix well .
add salt if needed, add the prepared tempering and adjust consistency .
Usually curd rice is prepared in a loose consistency .
Thick fresh curds and thick milk is essential for making smooth creamy curd rice .

curd rice , kalandha sadham, aadi 18 rice recipes
Curd rice

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