Variety rice - Lemon, pottuk kadalai, coconut and tomato

Cook one cup rice separately and cool it by spreading it on a wide plate. Add different ingredients to get different types of kalandha saadham


Lemon rice:
Ingredients:
Thalidham - 1 spoon
Lemon - 1
chopped coriander leaves - 4 spoons
curry leaves - 5 leaves
salt & pepper - to taste
turmeric - a pinch
oil - 1 tsp

Method:
Then add thalidham, salt, pepper, turmeric and lemon juice. Taste to make sure that there is a little extra sourness, because after some time, rice will absorb the lemon juice.
Mix them all together and fry in a pan for 5 minutes (add oil to the pan before adding the rice).
Add coriander leaves and curry leaves.
You can add chopped bell pepper or fried cashew nuts or fried peanuts to this rice

Pottuk kadalai saadham:
Same as Lemon rice with the following changes
1. Instead of lemon juice and turmeric, add finely powdered pottu kadalai.
2. Instead of pepper, use dry red chillies
3. No bell pepper, can use fried cashews or peanuts

Thengaai saadham:
Ingredients:
mustard - 1/4 tsp
seeragam - 1/4 tsp
kadalai paruppu - 1/2 tsp
ulundu paruppu - 1/2 tsp
Grated coconut - 1/2 cup
curry leaves - 5 leaves
salt - to taste
red chillies - 2
oil - 1 tsp
fried cashews - 10

Method:
1. In a pan, add oil. After a minute, add kadugu, seeragam and kadalai paruppu.
2. When the mustard starts to splutter, add ulundu paruppu and wait till it turns red
3. Now add the coconut, red chillies and salt and fry till coconut turns to light brown colour
4. Now add the cooked rice and fry for 5 minutes in low flame
5. Add fried cashews and curry leaves if desired


Thakkali saadham:
Ingredients:
Tomatoes - 4
mustard - 1/4 tsp
seeragam - 1/4 tsp
kadalai paruppu - 1/2 tsp
ulundu paruppu - 1/2 tsp
pudhina - 10 leaves
chopped coriander leaves - 4 spoons
salt - to taste
turmeric - a pinch
garam masala - 1/4 tsp
dhania powder - 1/2 tsp
chilli powder - 1/4 tsp
oil - 1 tsp
fried cashews - 2 spoon

Method:
1. In a pan, add oil. After a minute, add kadugu, seeragam and kadalai paruppu.
2. When the mustard starts to splutter, add ulundu paruppu and wait till it turns red
3. Now add diced tomatoes and pudhina leaves
4. Add garam masala, dhania powder, turmeric, salt and chilli powder
5. Fry this until it comes to a gravy consistency
6. Now add rice, fried cashews and coriander leaves and mix well.
7. If desired, add one spoon ghee for that extra rich taste