Paksummalle

Paksummalle, also known as Paksumalle or Paksumalle, is a traditional dish originating from the coastal regions of South India, particularly the states of Tamil Nadu and Kerala. The name "Paksummalle" translates to "mixed rice" in Tamil, reflecting the dish's composition of various rice varieties. The dish is a staple in South Indian cuisine and is often served during festivals, special occasions, and as a part of traditional South Indian meals.

The preparation of Paksummalle involves cooking a mix of different types of rice, such as parboiled rice, raw rice, and sometimes even broken rice, along with a variety of spices and temperings. The rice is typically cooked in a large pot with water, salt, and a blend of spices that may include mustard seeds, urad dal, chana dal, asafoetida, and curry leaves. After the rice is cooked, it is tempered with ghee or oil, and additional spices like cumin seeds, black pepper, and red chili powder are added to enhance the flavor.

Paksummalle is often served as a side dish or as a main course, accompanied by a variety of curries, sambar, rasam, and other accompaniments. It is a versatile dish that can be enjoyed with both vegetarian and non-vegetarian meals. The dish is known for its simplicity and the way it complements other South Indian dishes, making it a beloved part of the region's culinary tradition.