PONGAL
When we were kids myself and my bro both were fans of Lalli's amma Pongal.............. during pongal Aunty will give more of her sweet pongal to our house as she knew about me and my bro........ the combination of sweet pongal with this vadai used to awesome ........ hot peppery taste and sweet pongal make us drooling ........... after marriage I started doing on every Pongal festival day.......... as my hubby prefers ven pongal than sweet pongal I cook it with sambar and chutney for him ......... but today display is for u Bro on this Pongal day enjoy!!!!!!!!
HAPPY PONGAL TO ALL MY FRIENDS.........
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| Sweet Pongal, Ven Pongal and Pepper vadai |
INGREDIENTS:
Raw rice - 1 cup
Split yellow moong dal - 1/2 cup
Salt - to taste
TEMPERING INGREDIENTS:
Cumin Seeds - 2 tsp
Whole Black Pepper - 1 tsp
Curry leaves - 15
finely chopped ginger - 3 tbsp
Asafoetida Powder - 1/2 tsp
Ghee - 4 tbsp
Oil - 2 tbsp
METHOD:
Dry roast moong dhal until slightly browned, set aside with raw rice. You can soak rice and dal for 30mins. Pressure cook rice, moong dhal and salt with 4 cups of water for 3-4 whistles until mushy.
Take a frying pan first add a tsp of ghee and fry the cashews, set aside.
In the same pan add a tbsp of ghee and oil when hot add cumin seeds, pepper, asafoetida and curry leaves then add the chopped ginger saute a little.
Add it to cooked rice...add the cashew too and mix it well....
Ven Pongal is ready to taste........ Serve it with sambar and coconut chutney ......
SAKKARAI PONGAL RECIPE
INGREDIENTS:
Raw rice -1 Cup
Split Moong dal -1/4 Cup
Jaggery -2 Cups
Milk -1 Cup
Cardamom powder -1/2 pinch
Cashews - a handful
Ghee - 7 tbsp
Water - 2 Cups
Wash the rice well and set aside and roast the moong dal for a few minutes until aromatic.
Boil milk in the cooker then add the rice and dal along with the water and pressure cook for 2 to 3 whistles.
Melt the jaggery adding very little water and strain the liquid to remove impurities in it.
Open the cooker and add the jaggery to it.
Mix it well and cook for some more time with the lid open in low flame.add 3 tbsp of ghee to it.
Heat the remaining ghee and fry the cashews until golden brown and add it to cooked Pongal along with cardamom powder .
Close the lid and let it sit for a few minutes before serving.
Yummy Sakkarai Pongal is ready to taste.........
