Kalanda Sadam - Variety Rice
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.
- Pudina Sadam | Mint Rice | Mint Pulav
- Methi Rice | Fenugreek Leaves Rice
- Carrot Rice with Spring Onions
- Kathirikai Sadam
- Masla Rice
- Yoghurt Rice | Thayir Sadam
- Ellu Sadam | Sesame Rice
- Sambhar Sadam Hotel style
- Vegetarian Mexican Rice
- Verkadalai Sadam | Peanut Rice
- Karivepillai Sadam | Curry leaves Rice
- Mangai sadam - Variety rice with raw mango
- South Indian Lemon Rice - Elumichampazham Sadam
- Jeera Rice / Jeera Pulav