South Indian Variety Rice Recipe- Sakkarai Pongal, Medhu Vadai & More

Last Updated on 4 months by Neha Deshmukh

South Indian Variety Rice Recipe – Sakkarai Pongal, Medhu Vadai & More

Introduction

Growing up, Sundays at my place weren’t complete without a spread of South Indian delights. And it wasn’t just one dish, oh no! It was a whole colourful array of flavours and textures – a little bit of this, a little bit of that. This South Indian Variety Rice recipe is exactly that – a celebration of tastes, perfect for a weekend meal or a festive occasion. It’s a bit of work, I won’t lie, but trust me, the end result is so worth it. We’re making Sakkarai Pongal, crispy Medhu Vadai, fragrant Coconut Rice, tangy Puliyodharai, nutty Sesame Rice, and cooling Curd Rice. Let’s get started!

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. You get a complete meal in one go, covering all the flavour profiles – sweet, savoury, tangy, and cooling. It’s perfect for potlucks, festivals, or when you simply want to treat your family to something special. Plus, it’s a great way to showcase the diversity of South Indian cuisine!

Ingredients

Here’s what you’ll need to bring this feast to life:

• 1 cup raw rice (approximately 180g)
• 1.5 cups raw rice (for variety dishes, approximately 240g)
• 3 cups water (720ml)
• 2 cups water (for variety rice, 480ml)
• 120 ml hot water
• 1 cup urad dal (approximately 150g)
• 1 fresh coconut (grated)
• 2 tsp sesame oil (approximately 10ml)
• 1 cup jaggery (approximately 200g)
• 1 cup homemade yogurt (approximately 240g)

Ingredient Notes

Let’s talk ingredients – a few little tips I’ve picked up over the years!

• Urad Dal – A South Indian Staple: Urad dal (black gram) is the star of Medhu Vadai. Make sure it’s fresh for the best texture and flavour.
• Raw Rice Varieties & Their Uses: For the pongal and variety rice, a short-grain rice like sona masoori works beautifully. It gets nice and fluffy.
• Fresh Coconut – The Heart of South Indian Cuisine: Seriously, nothing beats freshly grated coconut. It adds such a lovely aroma and sweetness. If you absolutely must, you can use frozen grated coconut, but thaw it completely and squeeze out any excess water.
• Sesame Oil – Flavor and Aroma: Don’t skip the sesame oil! It adds a distinctive nutty flavour that’s essential for Sesame Rice and elevates the Coconut Rice too.
• Jaggery – Natural Sweetener & Its Benefits: Jaggery is unrefined sugar, giving a lovely caramel flavour. It’s also considered healthier than refined sugar.

Step-By-Step Instructions

Okay, let’s get cooking! I usually start with the prep work first.

1. First thing in the morning, soak 1 cup of urad dal for the Medhu Vadai and 1 cup of raw rice for the Coconut Rice. This is key for a good texture.
2. Pressure cook 1 cup of raw rice with 3 cups of water for the Curd Rice and Sakkarai Pongal. I usually do 3 whistles on medium heat.
3. In a separate pressure cooker, cook 1.5 cups of raw rice with 2 cups of water for the variety rice dishes. Again, 3 whistles should do the trick.
4. While the rice is cooking, grate your fresh coconut and prepare the jaggery syrup for the Sakkarai Pongal. Heat the jaggery with a little water until it dissolves into a smooth syrup.
5. Once the variety rice is cooked, divide it into three portions. Mix one portion with sesame oil for Ellu Sadam (Sesame Rice) and let it cool.
6. Roast sesame seeds lightly for the Ellu Sadam. Also, prepare the tempering ingredients (mustard seeds, curry leaves, etc.) for the Coconut Rice.
7. Prepare the Puliyodharai using pre-made pulikaichal paste – it saves a lot of time!
8. Grind the soaked urad dal to a smooth batter for the Medhu Vadai. Add a little hot water if needed to get the right consistency. Then, deep fry those beauties until golden brown and crispy.
9. Finally, assemble everything! Sakkarai Pongal, Medhu Vadai, Coconut Rice, Puliyodharai, Sesame Rice, and Curd Rice – a feast for the eyes and the stomach.

Expert Tips

A few things I’ve learned along the way…

• Soaking & Cooking Rice for Perfect Texture: Don’t underestimate the power of soaking! It helps the rice cook evenly and become fluffy.
• Achieving the Right Consistency for Medhu Vadai Batter: The batter should be thick enough to hold its shape but not too thick that it’s difficult to fry.
• Tempering Techniques for Enhanced Flavor: Tempering (tadka) is all about timing. Add the ingredients in the right order to release their maximum flavour.
• Working with Jaggery – Avoiding Crystallization: A squeeze of lemon juice can help prevent jaggery from crystallizing.

Variations

Feel free to get creative!

• Vegan Adaptations: Skip the yogurt for the curd rice and use a plant-based alternative.
• Gluten-Free Considerations: All these recipes are naturally gluten-free!
• Spice Level Adjustments (for Puliyodharai): Adjust the amount of pulikaichal paste to control the spiciness. My friend loves it extra spicy, so I always make a little extra paste for her.
• Festival Adaptations (Pongal, Onam, etc.): These dishes are often made during festivals. You can add specific ingredients based on the festival traditions.

Serving Suggestions

Serve this spread with appalam/vadams (papadums) and a side of fresh yogurt. It’s a complete meal that everyone will love!

Storage Instructions

• Curd Rice – Best Practices for Storage: Curd rice is best enjoyed fresh, but you can store it in the refrigerator for up to 24 hours.
• Medhu Vadai – Maintaining Crispness: Store Medhu Vadai in an airtight container to maintain its crispness. They tend to soften over time.
• Variety Rice – Reheating Tips: Reheat variety rice gently with a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions!

• What is the best type of rice to use for variety rice? Short-grain rice like sona masoori works best.
• Can I make the medhu vadai batter ahead of time? Yes, you can, but it’s best to use it within a few hours.
• How do I adjust the sweetness in Sakkarai Pongal? Adjust the amount of jaggery to your liking.
• What is pulikaichal and where can I find it? Pulikaichal is a tamarind paste used in Puliyodharai. You can find it in Indian grocery stores or make it at home.
• Can I use store-bought coconut milk instead of grated coconut? You can, but the flavour won’t be quite the same.
• How long does the variety rice stay fresh? Variety rice stays fresh for about 2-3 days in the refrigerator.