Pongal Festival » History of Pongal
» 4 Cups (Heaped) - Raw Long Grain Rice
» 1 Cup (Heaped) And 1/2 Cup - Split Urud Dhal (Even The Split White Variety Serves The Purpose)
» Salt To Taste.
You measure the raw rice(long grain rice) into a vessel. Do not add water to this rice. Take the pressure cooker and pour 2 cups of water into the pressure cooker. Now Keep the vessel containing the measured rice in the pressure cooker. Close the pressure cooker with the lid. Wait till the steady steam starts coming. Put the weight. When the first whistle comes simmer the electric or gas stove. Allow it to be like that for 5 mints. Then switch off the stove. Allow the pressure to subside on its own. Then add fairly hot water to the rice and soak it for 4 hours. Just an hour before grinding, wash and soak the urud dal.
First grind the urud dal in the mixie. Then grind the rice to a fine consitency. Not too fine as a paste of course. Mix the two and add the required salt. Mix thoroughly. The final batter should not be too thick or too watery. Allow the batter to ferment for atleast 12 hours. Then prepare the idli in the usual manner and really soft idlis will be got.
» 1 Cup (Boiled) Rice(Puzhungal Rice)
» 2 Cups Raw Rice(Pacharisi)
» 3/4 Cup Urad Dal
» A Handful Of Cooked Rice
» 2 Tablespoons Of Aval(Poha)
» 1 Teaspoon Venthayam(Methi Seeds)
» Salt To Taste
Wash all the ingredients except the cooked rice and salt. Soak them in water for atleast 5 hours. Add the cooked rice and grind to a smooth paste with the required amount of water. Add the required salt. Cover and keep aside for at least 10 hours to ferment.
Then mix the batter thoroughly. Take a laddle full of batter and spread on a MEDIUM HOT tawa to a thin layer quickly. Rest is the same as you do for any ordinary dosa. When spreading the batter if by chance you see that some parts of the spread area of the dosai is thick do not try to respread it to be thin. This will spoil the crispy nature of the dosai.
» Gramflour =1kg
» Onion = 2 (chopped)
» Greenchilles =9
» Bakingsoda =1/4spoon
» Salt to Taste
Take 1 litre ot oil, put it in a kadhai.heat it 10 minutes. Marianate the above things and keeping with that 5 minutes. Take the marinate Putting it in the oilone by one.
» 1 Medium Size Pineapple
» 1/2 Cup Toovar Dal(Sambhar Parippu)
» 1tsp Gram Dal
» 1tsp Black Dal
» 1tsp Pepper
» 2 Dry Red Chillies
» 1/2 Tsp Turmeric Powder
» 1/2tsp Asafoetida
» 1/2tsp Mustard Seeds
» A Sprig Of Curry Leaves
» A Small Bunch Of Coriander Leaves
» Salt To Taste.
Cook the toovar dal in enough water. Peel pineapple and squeeze out 6 cups of juice adding water if necessary. Fry the gram dal,black dal,pepper red chilli,asafoetida in a tsp of oil and grind to a paste. Mix the paste in a cup of water and add to it turmeric powder & salt.pour the mixture in the pineapple juice and pour this juice into the cooked dal. Add chopped curry leaves & coriander leaves.cook for 10-15 minutes. Fry mustard in a tsp of oil till they splutter and pour it into the rasam.
» 1 can red kidney Beans.
» 1 large Tommato.
» 2 medium sized Carrots.
» 1 Capsicum.
» 1 large Onion.
Cut carrots and tomatoes and boil for a few minutes till the raw smell disappears.Grate it to a fine paste in the blender. Cut onions and capsicum into fine pieces and fry them in a little oil till the onion turns golden brown.Add the tomato-carrot paste to this. Add 1 tsp chilli powder, 1 tsp garam masala powder, salt to taste.
Pour some water in the mixture so that the gravy is not too thick.When the gravy begins to boil, add the boiled rajma and simmer for a few minutes till the rajma mixes well with the gravy. Serve with chapathis or rice.
» 1 Cup Fresh Bread Crumbs
» 1/3 Cup Rava
» 1 Cup Slightly Sour Curd (Plain Yogurt)
» 1 Table Spoon Of Broken Cashewnuts.
» 1 Teaspoon Mustard Seeds
» 1 Tablespoons Urud Dhal
» 1 Teaspoon Chopped Green Chillies
» 1/2 Teaspoon Chopped Ginger
» A Handful Of Cut Coriander Leaves And Curry Leveas.
» 1/4 Cup Of Mixture Of Boiled Vegetables Like Peas, Carrots.
» Salt To Taste.
» Oil To Fry
Mix together bread crumbs, rava, curd, cashewnuts, green chillies, ginger, coriander leaves and curry leaves, the boiled vegetable and salt. Heat the oil and add the mustard seeds and urud dhal. When the dhal turns brown add this to the above mixture. Blend well. Crease the idli thattu and steam till well set. It is tastier when eaten hot with any Spicy Chutney.
» 1 litre of Milk.
» 1/4 cup of raw Rice.
» 1 cup Sugar.
» 1/2 tsp powdered Cardomom.
» Some Cashewnuts.
» & Ghee.
Heat one litre of milk and when it boils and starts to rise add raw rice.Keep in low heat with constant stirring until the quantity reduces to one-half.Then add sugar and powdered cardomom.Roast cashewnuts and raisins in ghee and add it to the payasam.
Rice and Green Gram Dhal Pongal RecipeIngredients
1 cup Rice
1/4 cup Green Gram Dhal
1 tsp Jeera
1 tsp Pepper (crushed)
1/2 tsp Ginger (minced)
1/2 tsp Green Chilly (minced)
1 tsp Cashew (broken into small pieces)
2 tbs Ghee
1tbs Refined Oil
1/2 tsp Turmeric
3 tbs Coconut (grated)
Salt to taste
1. Roast the green gram dhal until light brown in colour. Keep aside.
2. Heat the pan (cooker). Add ghee and oil.
3. Add cashew. Fry a little and add ginger.
4. Keep frying and add green chilly.
5. Now add crushed pepper and jeera. Fry and add curry leaves.
6. Add turmeric and sauté.
7. Add enough water. Let it boil.
8. Then add salt, rice, daal and coconut.
9. Cook it for 2 whistles.
10. Serve hot.
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