a heavy bottom pan, dry roast the sesame seeds in low flame. They will splutter. Keep stirring it so that they do not burn. When the sesame seeds stop popping, switch off , transfer it to a mixer. When it cools down, grind it to a powder.
They are then half cooked in a pan and then sandwiched along with layers of basmati rice in a large 'Handi' or Vessel, sealed with dough and further slow cooked using 'Dum' (steaming over coals) cooking technique
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/Mangai Pachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
Drain and grind the dal into a coarse mixture by adding little water at a time while grinding. Though the " paruppuurundai" literally means Lentilballs, I made them in this shape as my grandmotherand mom make it this way
Once the mustard seeds splutter, pour it into the rice. Garnish with pomegranate seeds. On special occasions, festivals or a potluck party, Curd Rice or Bagala Bath is prepared by mixing mashed rice with milk and curd and then tempered with mustard, green chillies and lentils
A healthyVeganandGlutenfree traditional recipe. COCONUT RICE | THANJAVUR THENGAI SAADAM. After sharing the TamBrahm Style LEMON RICErecipe I am back with another tasty, popular and interesting South Indian Dish - Thengai Saadam