Pongal varieties
Every year we do Pongal and then worship the Sun. Mostly white pongal and also sugar pongal is usually done. This year Chef Kuppammal has prepared some nutritious, delicious, different varieties of Pongal dishes for our dear readers.
Oats Pongal
Required:
Oats- 1 cup,
Lentils – ½ cup,
Ginger- 1 small piece,
Asparagus powder- ¼ tsp,
Salt – required quantity,
Ghee – 2 tbsp,
pepper,
Cumin seeds – ½ teaspoon each,
Green Chillies – 2,
A little bit of curry leaves,
and then Cashews – 6.
Recipe:
Place a pan on the stove and then roast oats and lentils separately. Peel the ginger and then chop finely. then Cut the green chillies in half. Grind both pepper and also cumin powder one or two times. Put the cooker on the stove and then add oats, gram flour, ginger, asparagus powder, salt, and 3 cups of water, cover and cook till 3(a)4 whistles. Once cool, open the cooker and then mash. Heat a frying pan with ghee and then add cashews, green chillies, curry leaves, ground pepper, cumin and pour it over the Pongal and stir. Finally delicious ‘Oats Pongal’ is ready.
Kuthiraivaali VenPongal
Required:
Horsetail rice – ½ kg,
Algae – 300 grams,
Cashews – 100 grams,
Curry leaves – a little,
cumin,
Pepper – 2 tbsp each,
Ginger – 1 piece,
salt,
Ghee – as required,
Green chillies – 3,
and then Dry chillies – 3.
Recipe:
Wash the kuthiraivaali rice & then lightly fry the dal in a pan. Then put the vessel in the oven and then when the ghee gets dry, add curry leaves, pepper, cumin seeds, whole green chillies, pinch of dry chillies and add water in the ratio of 1 to 3 parts and boil it. After boiling, add horseradish, rice, gram dal and then salt. Once cooked well, add ghee and then stir. Finally ‘Hot kuthiraivaali ven Pongal’ is ready! Coriander chutney and also coconut chutney are perfect for this.
Fenugreek Pongal
Required:
Tamarind – 1 cup,
Lentils – ½ cup,
Finely boiled fenugreek – 1 cup,
Big onion – 1 (chopped),
Tomato – 1 (chopped),
Ginger – one piece (finely chopped),
Curry leaves – a little,
Ghee – 1 tablespoon,
Asparagus powder – ½ teaspoon,
Salt – as required.
Seasoning:
pepper,
Cumin, each – 1 tbsp,
Bark – 1 piece,
Cinnamon – 2,
Cardamom – 2,
Oil – 1 spoon,
Ghee – 2 Tablespoon.
Recipe:
Mix rice and dal together in a pan and then add 6½ cups of water and boil on low flame. When half cooked, add ghee, fenugreek, salt and also curry leaves and cook. Put a pan in the oven, add ghee and then oil, when it dries up, season with bark, cinnamon, cardamom, pepper, cumin, then add chopped onion, ginger and saute it. Finally Kama Kama ‘Dill Spinach Pongal’ is ready.
Then to know more about dehydration
http://sindinga9news.com/en/2023/01/14/dehydration/
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