BARLEY VEN PONGAL

INGREDIENTS :

Barley - 1 cup

Moong dal - 1 cup

Turmeric powder - 1 tsp

Milk - 50 ml

Salt to taste

For Tadka

Ghee

Pepper - 1 tsp

Jeera - 1 tsp

Mustard - 1 ts

Ginger finely chopped - 1 tsp

METHOD OF PREPARATION :

1) Wash barley well and boil it along with moong dal in 4 cups of water. Add turmeric powder and salt. Cook till it softens and not mashy.

2) Tadka it with Ghee roasted with Mustard, Pepper, Jeera and ginger.

 

BARLEY SAKKARAI PONGAL

INGREDIENTS :

Barley - 1 cup

Moong dal - 1/2 cup

Jaggery / Vellam - 250 gms

Ghee

Cashews, Raisins - 1 handful 

METHOD OF PREPARATION:

1. Wash barley well in cold water. Pressure cook dal and barley with 3 cups of water till barley is soft.

2. Prepare jaggery syrup and filter the impurities.

3. Add in to the barley and dal and cook till it thickens. Add 2 ladles of ghee. Once done, garnish it with Ghee roasted Cashews and Raisins.

 

KALKANDU PONGAL

 

INGREDIENTS :

Raw Rice - 1/2 cup

Moong dal - 150 gms

Milk - 1 cup

Kalkandu/Candy sugar - 150 gms 

Ghee

Cashews,Raisins 

METHOD OF PREPARATION :

1) Cook rice and dal with a very soft pongal consistency. 

2) Mix thick kalakandu syrup to it and stir it up well with a ladle of ghee.

3)Garnish with ghee roasted cashews and raisins.

OATS MOONGDAL PONGAL

INGREDIENTS :

Oats - 1 cup

Green gram - 1/4 cup

Pepper -2 tsp

Cumin seeds - 2 tsp

Mustard - 1 tsp

Red Chillies - 2
Asafoetida - a pinch
Ginger - a small piece
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Soak green gram overnight .

2) Pressure moong gram for 3-4 whistles.

3) Once done , allow it to cool . Meanwhile , heat oil in a pan . Add mustard,cumin seeds,red chillies and pepper . When it splutters , add curry leaves.

4) Then , add chopped ginger and asafotida with salt .Add moong dal.
5) Boil oats in water till done.Finally add dal with it and mix it well.

Serve hot with sambar/chutney/kurma .

VENPONGAL

Pongal festival is round the corner...Today , i am going to share a very popular traditional tamilian breakfast ,Ven Pongal with sambar and chutney.We prepare this pongal very often and it is one of the special recipes prepared on the day of Pongal festival.

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INGREDIENTS :

Rice - 1 cup

Moong dal - 1/2 cup

Pepper - 1 1/2 tsp

Cumin seeds - 1 1/2 tsp
Ginger - finely sliced/chopped - 1 tsp

Mustard - 1 tsp

Curry leaves

Turmeric powder - a pinch
Cashews

Salt to taste
Ghee

METHOD OF PREPARATION :

1) Soak rice and dal in water for 1/2 hour.

2) Heat oil or ghee in a pressure cooker . Add mustard,cumin seeds and pepper.When it splutters, add curry leaves and ginger.
3) Then add rice and dal with 4 cups of water.Add little salt and turmeric powder.Cook for 3 whistles.Turn off the flame.Wait till the steam leaves.
4) Mix 1/4 of milk to it and then serve.Garnish it with ghee roasted cashews.

Serve hot with sambar and coconut chutney.

KALKANDU PAAL PONGAL

INGREDIENTS :

Raw Rice - 1/2 cup

Moong dal - 150 gms

Milk - 1 cup

Kalkandu/Candy sugar - 150 gms 

Ghee

Cashews,Raisins 

METHOD OF PREPARATION :

1) Cook rice and dal with a very soft pongal consistency. 

2) Then add milk to it and mix it well.

3) Mix thick kalakandu syrup to it and stir it up well with a ladle of ghee.

4)Garnish with ghee roasted cashews and raisins.

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .

and Sharanya's Traditional Recipes Event : 

PAASIPAYAR KARA PONGAL / GREEN GRAM PONGAL

This recipe is same as Venpongal recipe .

INGREDIENTS :

Rice - 1 cup

Green gram - 3/4 cup

Garlic cloves- 4 

Pepper -2 tsp

Cumin seeds - 2 tsp

Mustard - 1 tsp

Turmeric powder- 1 tsp

Ginger - a small piece finely chopped.

Salt to taste.

METHOD OF PREPARATION :

1) Soak green gram overnight . Heat ghee in a pressure cooker. Once hot, add mustard, jeera, pepper, chopped ginger, garlic and curry leaves.

2) When it splutters, add rice and gram together with 5 cups of water , turmeric powder and salt. Cook for 3-4 whistles. Allow the steam to leave and Serve hot with Sambar.

RAVA PONGAL (Sweet and Kara)

RAVA SAKKARAI PONGAL :

INGREDIENTS:

Rava - 1 cup
Moong dal - 1/2 cup
Jaggery as ur wish --i used 200 gms

Coconut pieces - sliced 1 handful

Milk - 1/4 cup
Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry/Ghee roast rava till the flavour smells out.Turn off the flame and keep aside.
2) Meanwhile dissolve jaggery with hot water and filter the impurities .
3) Heat a cup of water. When it starts to boil, add moong dal and rice, cook till tender. 

5 ) Then, add coconut slices, boil for 5 minutes till soft.

6) Add roasted rava and mix it without lumps. Cook till done.

7) Mix jaggery syrup, 1/4 milk and mix it well.

Add 2 ladles of ghee, garnish it with ghee roasted cashews, raisins. 

Serve hot. 

RAVA PEPPER PONGAL :

INGREDIENTS :

Rava - 1 cup

Moong dal - 1/2 cup

Pepper - 1 1/2 tsp

Cumin seeds - 1 1/2 tsp

Mustard - 1 tsp

Curry leaves

Turmeric powder - a pinch

Salt to taste

METHOD OF PREPARATION :

1) Dry/Ghee roast rava till the flavour smells out.Pressure cook dal with little turmeric powder and a spoon of oil for 2 whistles and keep aside.

2) Heat oil in a heavy bottomed vessel. Add mustard,cumin seeds and pepper.When it splutters, add curry leaves.

3) Then sufficient cups of water for rava to be cooked with little salt . Then , add dal and rava without lumps . Cover with a lid and cook in slow flame . Remove from the flame once rava is cooked properly. Add a ladle of ghee to it.

4) Serve how with Gosthu and coconut chutney.