Aadi 18 Foods

Aadi 18 Perukku, a unique festival celebrated by the Tamil community in India, honors the life-giving properties of water and the bounty of nature. Food, being a universal language of love and celebration, plays a crucial role in this festival. The cuisine prepared during Aadi 18 Perukku is a rich blend of traditional Tamil flavors and simple ingredients that pay homage to the region's agrarian roots.

A variety of flavored rice dishes and sweet treats are the highlights of the festival feast, all prepared with an eye towards tradition, auspiciousness, and the joys of the season. Each dish tells a story of its own, revealing a slice of Tamil culture and tradition.

Here are some of the most traditional and beloved recipes associated with the Aadi 18 Perukku festival: Coconut Rice, Lemon Rice, Tamarind Rice, and Sweet Pongal. Each recipe is simple yet flavorful, capturing the spirit of the festival in every bite. Dive into the process of creating these delicious dishes and enjoy the celebration of Aadi 18 Perukku in its true essence.

1. Coconut Rice

Ingredients:

• 1 cup rice

• 2 cups water

• 1 cup grated coconut

• 1 tsp mustard seeds

• 1 tsp urad dal

• 2 green chilies (slit)

• 10-12 curry leaves

• Salt to taste

• 1 tbsp oil

Instructions:

• Cook rice in water until it is soft but not mushy. Spread it out to cool.

• Heat oil in a pan, add mustard seeds, urad dal, green chilies, and curry leaves. Fry until they turn slightly brown.

• Add grated coconut and stir for a minute.

• Add the cooked rice and salt to taste. Mix well, ensuring the rice is evenly coated with the coconut mixture. Serve hot.

2. Lemon Rice

Ingredients:

• 1 cup rice

• 2 cups water

• Juice of 1 large lemon

• 1 tsp mustard seeds

• 1 tsp urad dal

• 2 dry red chilies

• A pinch of asafoetida

• 10-12 curry leaves

• 1/4 tsp turmeric powder

• Salt to taste

• 1 tbsp oil

Instructions:

• Cook rice in water until it is soft but not mushy. Spread it out to cool.

• Heat oil in a pan, add mustard seeds, urad dal, dry red chilies, and curry leaves. Fry until they turn slightly brown.

• Add asafoetida and turmeric powder. Stir for a few seconds.

• Add the cooked rice, lemon juice, and salt. Mix well and serve hot.

3. Tamarind Rice

Ingredients:

• 1 cup rice

• 2 cups water

• Small lemon-sized ball of tamarind

• 2 tsp sambar powder

• 1/2 tsp turmeric powder

• Salt to taste

• For tempering: 1 tsp mustard seeds, 1 tsp urad dal, 2 dry red chilies, a pinch of asafoetida, 10-12 curry leaves, and 2 tbsp oil.

Instructions:

• Cook rice in water until it is soft but not mushy. Spread it out to cool.

• Soak tamarind in 1 cup warm water for 15 minutes, then extract the juice.

• In a pan, heat oil, add the ingredients for tempering. Once they start to splutter, add tamarind juice, sambar powder, turmeric powder, and salt. Boil until the mixture thickens to a paste.

• Add the cooked rice to the pan and mix well to coat the rice evenly with the paste. Serve hot.

4. Sweet Pongal

Ingredients:

• 1 cup rice

• 1/4 cup split moong dal

• 2.5 cups water

• 1.5 cups jaggery

• 1/2 cup ghee

• 1/4 cup cashews

• 1/4 cup raisins

• 1/2 tsp cardamom powder

Instructions:

• Dry roast the moong dal until it gives a good aroma. Cook the roasted dal and rice together with water in a pressure cooker for 4 whistles.

• Dissolve jaggery in a little water, strain it to remove impurities, and then boil it to make a syrup.

• Add the cooked rice and dal mixture to the jaggery syrup and cook until well combined.

• Heat ghee in a separate pan, roast the cashews and raisins until golden brown, and add them to the Pongal along with cardamom powder. Mix well and serve hot.

These are traditional Tamil recipes for Aadi 18 Perukku. They are not just delicious but also quite easy to make, and they contribute to the joyous celebration of this unique festival.