Sunday, February 17, 2008

Pongal and Sambar

Pongal is a breakfast which every one will love to have in South India. This will be in the menu of every restaurant for breakfast !!!This is also healthy since it contains pepper,cumin seeds,ghee,cashew etc…

This is my entry to WBB- Healthy Eats!

1. Raw rice
2. Moong dhal
3. Pepper
4. Salt
5. Cumin seeds
6. Ghee
7. Oil
8. Curry leaves
9. Asafetida
10. Broken cashew nuts

Boil rice and dhall separately. then combine dhall and rice together. Add salt. Heat oil and ghee in a wok. temper it with cumin seeds, pepper,asafetida ,curry leaves,cashew nuts.

We can have chutney,sambar,brinjal gothsu as the side dish for this delicious pongal.I have a recipe which is very nice with this pongal. That is a Sambar without toor dhal.


Onion – chopped
Tomato – chopped
Mustard seeds – 1 tsp
Fennel seeds – 1 tsp
Curry leaves
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp
Coriander seeds – a fistful
Roasted gram – a fistful

Heat oil in a pan. Temper it with mustard seeds and fennel seeds. Put onion and sauté it for 2 minutes. Then put tomatoes and sauté it. Add turmeric powder,chilli powder,salt and water. Let it boil for few more minutes.

Grind coriander seeds and roasted gram into a smooth powder without adding water in a mixie. Then make it into a paste by adding water so that lumps will not be made when added into the sambar. Put the paste into the sambar and let it boil for few more minutes.Tasty sambar for pongal is ready!!!!!

This is a very typical south Indian breakfast which is healthy too!!!!!!

Saturday, February 2, 2008


      This is a favorite dish for one of my friends. my mom will do this frequently. there are some recipes which will come generation to generation.... this is one of the recipe that comes into that category. try it out!!!!!!!
I am reposting this for gayathri's  Walk Through Memory Lane which is hosted by Nithu.

Channa dhal- 2 cupsRaw rice – 3 cups
Garlic – 10 to 15 pods
Red chillies – 5 to 6
Turmeric powder – ¼ tsp
Cumin seeds – 2 to 3 tsps
Onion – 3 to 4 chopped
Coconut – ½ cup freshly grated
Mustard seeds 1 tsp
Urad dhall – 2 tsp
Curry leaves
Oil for tempering.

Soak channa dhal and rice together for two hours. grind the rice and dhall with garlic, red chillies, cumin seeds and salt.after grinding put the chopped onion and freshly grated coconut in the batter. Then pour the batter in idli plates and cook for 20 to 25 minutes.Cool the idlis. Then smash the idlis and keep it aside. Heat oil in a pan. Then put mustard seeds and urid dhall and curry leaves.After the urad dhall becomes golden brown put the smashed idlis in the pan and toss it.
Pudi is ready to eat. The more the oil the more the taste of this dish.if the oil is less pudi will be dry.