Chitrannam (variety rice/ kalavai sadam)

Ingredients

1) LEMON RICE:

• Lemon juice - from 1 lemon
• Green chillies - 3 or 4 chopped
• Curry leaves - few
• Turmeric powder - 1/2 tsp
• Asafoetida powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Cashews - few
• Salt - as required

2) COCONUT RICE:

• Coconut - 3/4 cup shredded
• Moong dal - 2 tbsp
• Green chillies - 3 or 4 chopped
• Curry leaves - few
• Ginger - small piece shredded
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Cashews - few
• Coconut oil - 2 tbsp

3) PULIYOGARE:

For paste:

• Tamarind (dark) - 1 big lemon size
• Dried long red chillies - 4 or 5
• Asafoetida powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Sambar powder - 1 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Oil - 1/3 cup (gingelly/sesame oil is preferred)
• Jaggery (brown sugar) - 2 tsp powdered
• Curry leaves - few
• Peanuts - 1/3 cup roasted
• Salt - as per taste

-For powder:

• Dried red chillies - 2
• Corriander seeds - 2 tbsp
• Sesame seeds - 1 tsp (if preferred)
• Fenugreek seeds - 1/2 tsp

4) CURD RICE:

• Thick curd - 1 cup
• Milk - 1/4 cup (Luke warm)
• Mustard seeds - 1/2 tsp
• Carrot - 1/4 cup shredded
• Cucumber - 1/4 cup shredded
• Ginger - 1 tsp shredded
• Corrainder leaves - 1 tbsp chopped
• Mor milagai - 5 or 6 (chillies soaked in spiced up curd and sun-dried)
• Salt - as required
• Asafoetida powder - a pinch

5) CABBAGE-PEAS-GOBI FRY:

• Cabbage - 1 cup chopped
• Peas - 1/2 cup
• Cauliflower florets - 1 1/2 cup
• Sambar powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida powder - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Urad dal - 1 tsp
• Curry leaves - few
• Salt - as required

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Preparation

• 1) LEMON RICE:
  Heat oil in a pan, add mustard seeds and when it splutters, add channa dal, urad dal and cashews and fry until light brown. Add green chillies and curry leaves. Switch off the flame. Add the asafoetida and turmeric powder. Add this to the cooked rice with salt and lemon juice. Mix well.
• 2) COCONUT RICE:
  Cook moong dal with enough water until just done. Do not over cook. Heat oil in a pan, add mustard seeds and when it splutters add urad dal and cashews and fry until light brown. Add the ginger, green chillies and curry leaves. Add the cooked moong dal and coconut. Switch off the flame. Add this to the cooked rice along with salt. Mix well.
• 3) PULIYOGARE:
  Take pulp out of tamarind. Heat oil in a pan, add red chillies and mustard seeds and when it splutters add ural dal and fry until light brown. Add the tamarind pulp. Once it starts boiling, add the sambar powder, asafoetida powder, turmeric powder and salt. Cook until the raw smell leaves. Add the jaggery, curry leaves and peanuts. Cook until it thickens.
  To make the powder, dry roast the above ingredients until light brown. Cool and grind into a powder. Add this powder to the cooked rice and mix well. Let it stand for sometime. Add the paste and mix it thoroughly.
• 4) CURD RICE:
  Heat oil in a pan, fry mor milagai and keep aside. Mix all the above ingredients (except mustard seeds) with the rice and mix well. Heat little oil, add mustard seeds and when it splutters, add it to the prepared curd rice. Mix well.
  
• 5) CABBAGE-PEAS-GOBI FRY:
  Heat oil in a pan, add mustard seeds and when it splutters, add urad dal and fry until light brown. Add the vegetables and fry for a while. Add sambar powder, turmeric powder, asafoetida powder and salt and cook covered until vegetables are just done. Sprinkle some water if required to cook the vegetables. Add curry leaves. Mix well.

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