Sunday, July 12, 2009

Sweet Pongal

Ingredients (for two people) :-

Moong dhal - 1/2 cup.

Rice - 1/2 cup.





raisins (khish-mish - dry grapes)



Fry the moong dhal (before washing) till it becomes little light brown (it

will start smelling). Then soak rice and dhal separately for 10 minutes.

Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and

cook it seperately (in two different containers). Meanwhile cut coconut in

very small pieces and fry in ghee. Fry cashew and raisins also separately.

Break the jagerry and put in water (very little) and make a syrup. This is

done because sometimes jagerry has mud and stones. After we make the syrup

strain it through tea strainer. Put the rice and dhal in a big vessel and

add milk (may be one cup) and cook it till all the milk gets absorbed. Add

jaggery syrup and again cook till even it gets absorbed. Add three big table

spoons of ghee, powdered cardamon and cook again for a while. Add fried

coconut, cashews and raisins.

Serve hot in two cups with a spoon of ghee.

16. Ulundu vada

urad dhaal

hari mirch


Soak dhaal in water over night. Grind dhaal in little water.

Then make vada shape and deep fry in oil.

17. Adai

Rice - 1⁄2 cup

urad dhaal - 1⁄4 cup

chana dhaal - 1⁄4 cup

thoor dhaal - 1⁄4 cup

yellow moong dhaal - 1⁄4 cup

red chillis


Soak everything in water over night. Grind with little water.

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