Skip to main content

Pongal, Sambar, Chutney (breakfast combo)

Pongal , the word is enough to make one's mouth water. Pongal and Vada, this duo has ruled south India for a long time. This dish derives its name from the traditional festival of Tamilnadu, when everyone offers this dish to god and nature as a symbol of thanksgiving. Not only on this particular day, it has become one of south Indian’s favorite and most popular regional breakfasts. It is said that having a cup of Pongal and Vada with Sambar and Chutney fulfills the required nutrition of the day. There are different varieties- Ven Pongal, Khara Pongal, ghee Pongal, even sweet pongal.  Here we will go through the process of making ven pongal


Ingredients of Pongal


Jeeraga samba rice - 1 cup.

Moong dal - 1/4 cup.

Pepper - 1 teaspoon

Cumin - 1 teaspoon

Ginger finely chopped -1 teaspoon.

Green chili - 1 finely chopped.

Ghee - 3 tablespoon

Cashew - 1 tablespoon.

Curry leaves - 1 stem.


Instruction of [Pongal


Roast the moong dal for 2 minutes , the pleasant aroma comes out(be careful of not burning)

Wash the rice and soak it for 15 minutes.

In the cooker, heat the ghee (we can also use oil) , add pepper, cumin seeds, ginger, green chili,

Curry leaves, Hing, finally cashew, sauté it for a minute.

Add rice and moong dal and mix it well.  Then add 4.5 cups of water, leave it to 2 whistles.

Finally add 1/4 cup of milk (optional).


Ingredients of Sambar


Tur dal- 1/4 cups

Moong dal - 1/4 cup.

Sambar powder - 1 teaspoon

Brinjal -2

Drum stick we can take any vegetables.

Tomato medium sized -2

Pearl onion - 10


Ingredients for masala paste


Coconut - 1 tablespoon

Fennel seeds - 1 teaspoon

Cumin seeds - 1 teaspoon

Turmeric- 1/4 teaspoon

Red chilly powder according to your spice level


Blend it into a fine paste and keep aside.


Instruction of sambar


In the cooker, take all Tur dal, moong dal (roast it until aroma comes). Then onion, tomato, vegetables, sambar powder and blended paste, leave it for 2 whistles. 

For tempering :

Heat 2 tablespoons of oil, Add mustard seeds, 2 Garlic cloves, and curry leaves. red chilly, add 1 teaspoon of chili powder (optional).  close the lid ,boil it on the medium flame for 5 minutes.


Coconut Chutney


1 cup Coconut

2 tablespoons Roasted Gram 

4 green chilly

1/2-inch ginger

Salt


Preparation


Grind the coconut, roasted gram, green chili, ginger, salt. and water into paste. for tempering mustard seeds, Urad dal, red chili, Curry leaves, finally combine both.

 

For Urad dal vada

https://www.jennicooks.com/2022/02/medhu-vada-urad-dal-vada.html










 
Labels:

Comments

Post a Comment

Popular posts from this blog

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 comments
Read more

Thumbprint cookie

  Ingredients All-purpose flour - 1 cup Baking powder - 1/4 teaspoon Salt - 2 pinches Butter room temperature - 1/2 cup (1 strick) sugar - 1/4 cup vanilla extract - 1/2 teaspoon,,  Any Jam - 1/4 cup (I used pineapple jam) Preparation Preheat the oven to 350-degree fahrenheit In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric beater, beat the butter and sugar on medium speed until fluffy and pale, about 3 minutes. Add the vanilla extract and beat on medium speed until combined. Turn off the mixer and scrape down the bowl with a spatula. Add half of the flour mixture and mix on low speed just until blender Add the rest of the flour mixture and mix just until blended. Scrape down the bowl. Scoop up a rounded tablespoonful of dough, then use your finger to push the dough onto the prepared cookie sheet. Dip your thumb in a little flour and use it to make a dent in each ball of dough Spoon a small amount of jam into each dent. Bak...
1 comment
Read more

Pound cake

 POUND CAKE Pound Cake Recipe Ingredients: 1 ½ cups all-purpose flour 1 teaspoon corn flour 1 ¼ cups sugar 4 eggs 2 sticks (228g) butter 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat your oven to 325°F (160°C) and prepare a loaf pan with grease. In a bowl, whisk together the flour, corn flour, and baking powder until well combined. Using a food processor or mixer, combine the sugar, eggs, and vanilla extract. Process or mix for approximately 10 seconds. Gradually pour the melted butter into the running food processor or mixer over a period of about 30 seconds. Gently fold the wet butter mixture into the dry flour mixture until just combined. Be careful not to overmix. Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 55 minutes to 1 hour, or until the cake is a rich golden brown. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached. Allo...
Post a Comment
Read more