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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










 
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