Variety rice - Kalanda Sadam
Kalanda sadam, known as variety rice in english is quite common in Indian households. A number of rice varieties are prepared frequently for everyday meals. With minimum spices and fragrant herbs, these are a quintessential meal in itself. Hence these are used extensively as lunch box meal, for parties and gatherings and when you need a quick meal.
North and South has its unique mixed rice varieties and subtle differences in preparation. While the north Indian rice varieties range from being complex (briyani) to simple ones (pulav), the South Indian counterpart is always simple. Basmati rice is used only in North India whereas each South Indian regions have their own local variety. Normally, the regular short grain rice is used in South Indian rice preparations.
Variety rice is also a must during the Tamil festival - aadi peruku. Mixed rices like coconut rice (thengai sadam), lemon rice (elumichampazham sadam), and tamarind rice (pulikachal) are often made during this day. If it is made for festive occasions, then onion and garlic is omitted.
- Jeera Rice / Jeera Pulav
- South Indian Lemon Rice - Elumichampazham Sadam
- Mangai sadam - Variety rice with raw mango
- Verkadalai Sadam | Peanut Rice
- Karivepillai Sadam | Curry leaves Rice
- Sambhar Sadam Hotel style
- Ellu Sadam | Sesame Rice
- Yoghurt Rice | Thayir Sadam
- Masla Rice
- Kathirikai Sadam
- Carrot Rice with Spring Onions
- Methi Rice | Fenugreek Leaves Rice
- Pudina Sadam | Mint Rice | Mint Pulav
