Recipe for pattani saadam made with a roasted lentil spice masala. One pot recipe. Perfect for lunch box. Recipe with step by step pictures and video.
This family recipe is from the home of my friend Seethalakshmi. We started our careers from the same bank a long long time ago. She runs a wonderful page (my kitchen my recipes) where she shares her homestyle recipes that I really look forward to read. She had shared this recipe that caught my attention immediately. This peas rice has a special lentil masala added and that was something very new to me. I instantly tried and liked it very much. So here it is, South Indian style Peas rice – Seetha’s style. I minimally adapted the recipe to suit my family.
Here are some of the things you can buy online for making this recipe Tri-Ply Saute Pan https://amzn.to/3n0XHhl Heavy Duty Indian Mixie https://amzn.to/3eZUdYo Ceylon Cinnamon https://amzn.to/3F4KsSY Indian Sesame Oil https://amzn.to/33dpSTd Wooden Chopping Board https://amzn.to/31Ad09n
Here is the video of how to make pattani sadam
For the Masala Powder Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
Switch off the heat and add in the remaining masala and the cooked rice.
Mix well to combine.
Check for seasoning and add more salt if necessary. Pattani sadam is ready.
For the roasted lentil masala powder
- 1 small piece cinnamon ( 1/4 inch piece)
- 2 tablespoon chana dal
- 5 dried red chillies (adjust it according to your spice levels)
- 1 teaspoon coriander seeds
Other ingredients
- 1 cup parboiled rice cooked with 2 cups water (see notes)
- 3 tablespoon Indian sesame oil (or) peanut oil
- 1/2 teaspoon cumin seeds
- 2 sprigs curry leaves
- 3/4 cup chopped onions
- 1 big potato – peeled and chopped (small pieces)
- 1 cup fresh green peas
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
- Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
- Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
- Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
- After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
- Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
- Switch off the heat and add in the remaining masala and the cooked rice.
- Mix well to combine.
- Check for seasoning and add more salt if necessary. Pattani sadam is ready.
Notes
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Main Dish
- Cuisine: Tamilnadu
For the roasted lentil masala powder
- 1 small piece cinnamon ( 1/4 inch piece)
- 2 tablespoon chana dal
- 5 dried red chillies (adjust it according to your spice levels)
- 1 teaspoon coriander seeds
Other ingredients
- 1 cup parboiled rice cooked with 2 cups water (see notes)
- 3 tablespoon Indian sesame oil (or) peanut oil
- 1/2 teaspoon cumin seeds
- 2 sprigs curry leaves
- 3/4 cup chopped onions
- 1 big potato – peeled and chopped (small pieces)
- 1 cup fresh green peas
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- Dry roast the cinnamon, chana dal, red chillies and coriander seeds on a low flame till fragrant. The chana dal should slightly change color and become brown. Once the lentils and spices are roasted, remove from heat and set aside to cool. Adjust the red chillies according to your taste.
- Once the lentils are cool, grind in a small mixie to a fine powder. Set aside.
- Heat oil in a pan and add in the cumin seeds. Add in the curry leaves and chopped onions. Saute for a few minutes. The onions will slowly start to turn brown.
- Add in the chopped potatoes and the fresh green peas. Cut the potatoes into small pieces so the peas and the potatoes cook evenly. Add in the salt and turmeric powder. Cover the pan and cook on a low-medium flame for about 12-15 minutes. Do not add any water. The moisture from the potatoes will be enough and the potatoes will start to roast and get brown. Saute once in a while to avoid the veggies from getting stuck to the pan.
- After about 15 minutes on a medium flame, the potatoes and the peas should be fully cooked.
- Add in half of the ground masala to the pan. Saute for a minute. (Adding all the masala at once will make the lentils absorb all the moisture and the resultant rice will be very dry.)
- Switch off the heat and add in the remaining masala and the cooked rice.
- Mix well to combine.
- Check for seasoning and add more salt if necessary. Pattani sadam is ready.
Notes
I like to make this recipe with regular rice like the sona masuri variety. As I am from Coimbatore where we eat par boiled rice and not raw rice for everyday cooking, I make it with ponni boiled rice. (My amma these days (a few years) has fallen for the rajabhogam variety of parboiled rice which I shall talk about some other time. I use Rajabhogam for everyday cooking too! I get a bag whenever I make a trip home). We will be using cooked rice for this recipe. I have a tip for cooking rice that stays fluffy and does not become mushy. The secret for fluffy rice is to soak the rice in water for at least half an hour. I add 2.5 cups of water for every cup of soaked and drained rice. Cook the rice in the pressure cooker for exactly 3 whistles and allow the pressure from the cooker to release naturally. Set aside the cooked rice to completely cool.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Main Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/pattani-sadam-south-indian-style-peas-rice/
Recipe for Asian style chilled cucumber salad. Din Tai Fung style chilled cucumber salad with chilli garlic oil. Perfect first course for a meal. Recipe with step by step pictures.
I really like a good Asian style chilled cucumber salad. Its the common Chinese chilled cucumber salad made with chilli oil and garlic. I make it all the time at home. I even eat it as a meal sometimes. Even though I don’t get Persian cucumbers here in Bangalore, it works perfectly well with the local cucumbers / English cucumbers. Here is my favorite cucumber salad from Din Tai Fung. If you happen to be in Singapore, Hong Kong etc…. do visit this place. Its one of my favorite restaurants.
This recipe is traditionally made with Persian cucumbers. But here in Bangalore where I live, Persian cucumbers are very hard to come by. So I use English cucumbers and they work well too. Choose small ones so they are less seedy. I like to have the skin on the cucumbers. Slice the cucumbers into slightly thick pieces (about half centimetre) and add it to a bowl. Add in the salt, mix well and set aside.
Take a small pan and heat the oil along with chilli flakes and minced garlic. Saute on a low flame till its aromatic. Set aside. Let it cool a bit.
Add in the sugar and the vinegar to the cucumber. Also add in the chilli oil.
Mix everything well to combine. I like to use my hands to mix. Chill everything for 2-3 hours and serve cold.
Serve cold as a first course.
- 2 cups sliced cucumbers (preferably persian cucumbers)
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 tablespoon sugar
- 1 tablespoon oil (vegetable oil)
- 2 teaspoon red chilli flakes
- 2 cloves garlic, minced
- Slice the cucumbers into slightly thick pieces (about half centimetre) and add it to a bowl. Add in the salt, mix well and set aside.
- Take a small pan and heat the oil along with chilli flakes and minced garlic. Saute on a low flame till its aromatic. Set aside. Let it cool a bit.
- Add in the sugar and the vinegar to the cucumber. Also add in the chilli oil.
- Mix everything well to combine. I like to use my hands to mix. Chill everything for 2-3 hours and serve cold.
- Serve cold as a first course.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 2 hours
- Cook Time: 2 mins
- Category: Salad
- Cuisine: Asian
