Wednesday, March 27, 2019

Vengaya Vadakkal and Vengaya Sadam - Spicy Sauteed Onion and Onion Rice

As we were chitchatting about food my sister and I went down memory lane and remembered Vengaya Sadam (Onion Rice) that we relished during our childhood. Though my mother never preferred to eat onion, she did not deny us the pleasure of enjoying the same. In fact she prepared onion sambar, onion gojju, onion bajjis and salads with onion to please our palates. Of all the other onion dishes prepared, we loved the Vengaya Vadakkal (Sauteed Onion) the most. Whenever Vengaya Vadakkal was prepared we converted it into our main course by mixing it with rice, and savoured it to our hearts' content without caring to even glance at the other vegetables on the table.

Onions - 4 (big)
Salt - 3/4 tsp
Sambar Powder - 3/4 tsp
Sesame oil - 2 tbsps
Mustard seeds - 1/4 tsp
1. Chop onions into thin slices.
2. Heat oil in a kadai and add mustard seeds.
3. When the mustard seeds splutter stir in the onion slices.
4. Add salt and sambar powder and mix well.

5. Cover and cook on low flame till the onions become soft.

6. Keep stirring till the oil comes out and the whole Vadakkal comes together and switch off flame.

A tasty Vengaya Vadakkal with the sweetness of onion is ready to be served.

1. Add two to three table spoons of the prepared Vengaya Vadakkal to a cup of cooked rice.

2. Squeeze the juice of half a lime (Optional) into it, and mix gently using a spatula till each grain of rice is coated with the spice.

Enjoy the Vegaya Sadam / Onion Rice with Raita or a cup of thick curd.

Sunday, March 3, 2019

Aarka Cooker Hulianna - Tangy Tamarind Kodo Millet - Pressure Cooker Recipe

Kannada names of different Millets are suffixed with the word Akki meaning Rice in Kannada. For example Foxtail Millet is referred to as Navane Akki. Pearl Millets are known as Sajje Akki and so on. Millets which are healthy substitutes to rice can be cooked in the same way as rice is cooked.  Foxtail Millet/Navane Akki can be cooked into a tangy Lime 'Rice'.  Little Millet / Same Akki can be used to make Curd 'Rice'. Mixed Millets can be used to make a nourishing thirst quencher along the lines of TangalannaBisibele, Vangibath and many more 'Variety Rice' cooked with Millets taste delicious. Aarka Cooker Hulianna is a pressure cooker recipe using Kodo Millet / Aarka Rice.


Kodo Millet/ Aarka - 2 cups
Tamarind - a small lime size ball
Sambar Powder - 1 1/2 tsp
Salt - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Powdered jaggery - 2 tbsp
Sesame oil  - 2 tbsps
Mustard seeds - 1 pinch
Split Back gram dal - 1 tsp
Chana dal - 1 tsp
Pea nuts - 2 tbsp
Red chillies (broken) - 2
Curry leaves - a few
Asafoetida - 1 pinch
1. Wash and drain the millet and keep aside.

2. Soak tamarind and extract the juice by adding the required quantity of water to make 4 cups of juice.
3. Add salt, turmeric powder, jaggery and sambar powder to the tamarind juice.
4. Heat oil in a seasoning ladle and add mustard seeds.
5. When the mustard seeds splutter add the dals.
6. Add Pea nuts and fry till they crack.
7. Finally add the broken red chillies, asafoetida and curry leaves.
8. Pour the seasoning into the prepared tamarind juice.

9. Pressure cook the Kodo Millet/ Aarka and the seasoned tamarind juice together until three whistles. 

10. Remove the cooked Millet after it cools down and fluff  up the  Aarka Cooker Hulianna using a fork.

Enjoy the Aarka Cooker Hulianna with  Papad and salad or with just a cup of thick curd.