KAIKARI KULAMBHU (Pongal Kulambhu)

PONGAL is celebrated in Tamilnadu as the harvest festival. It is celebrated with full fun in all the villages of TamilNadu. Kaikari Kulambhu is one of the most prepared special recipe on the day of Pongal with all the countryside grown vegetables.

INGREDIENTS :

Naatu Kaikari (Raw banana (Vazhaikkai), Elephant Yam(Senai kilangu), Sepang kilangu, Broad beans(Avaraikkai), Field beans(Mochai), Drumsticks(Murangaikkai), Peas(Naatu patani), Raw Mango(Mangkai)) - 2 cups

Onions - 2 

Tomato - 2 small

Green Chillies - 3

Chilli powder - 2 tsps

Turmeric powder - 1 tsp

Coriander powder - 1 tsp

Tamarind water - 1 cup

Salt to taste

Curry leaves - few

METHOD OF PREPARATION:

1) Heat oil in a kadai. Once hot, add Mustard and Jeera. When is splutters, add onion and saute till tender.

2) Add in the Tomato and saute it till tender.

3) Add in the vegetables and green chillies. Saute for few minutes, add little water and cook till the vegetables are cooked. Then add in the tamarind water , turmeric powder, chilli powder, coriander powder and salt. Cook till the oil separates out. Garnish with curry leaves.

 

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.

KARUPATTI PONGAL

Aadi Perukku or Aadi pathinettam perukku is a one of the important Tamil Festival celebrated on the 18th day of the Tamil month of Aadi. It is celebrated on the banks of rivers or water resources, worshipping god for rains, onset of Monsoon, facilitating agriculture and cultivation. 

This festival accomplishes a delicious spread as offerings to god, including many flavours. 

Today, I prepared Sakkarai pongal with Karupatti ( Palm sugar), which goes as a traditional village style, my Grandmother's special preparation.

INGREDIENTS:

Rice - 1 cup

Moong dal - 1/2 cup

Karupatti/ Palm Sugar --i used 200 gms

Coconut pieces - sliced 1 handful

Milk - 1 cup

Cashews,Badam and elachi --few numbers

METHOD OF PREPARATION :

1) Dry roast moong dal till the flavour smells out.Turn off the flame and keep aside.

2) Meanwhile dissolve palm sugar or karupatti in hot water and filter the impurities .

3) Heat 4 cups of water. When it starts to boil, add moong dal and rice, cook till tender. 

4) Add 1 cup of milk to it and mix it well.

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

6) Add Karupaati syrup, one whole ladle of ghee and few crushed Elachi. Mix it well for sometime till becomes vert soft and of pongal texture.

7) Garnish it with Ghee roasted Cashews and Raisins.

SAKKARAI PAAL PONGAL

Aadi festival is celebrated for the birth of the tamil month of Aadi (July - August)
This festival is special for various forms of Amman(Godess Durga). Sundays, Tuesdays and Fridays of this month are considered very auspicious.For this year's, first aadi velli , a traditional neivaidhyam for amman.

SAKKARAI PAAL PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as your wish --i used 200 gms
Milk-1/2 litreCashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal with little water and milk.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery in hot water and filter the impurities .
4) Once the water in rice pot is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .

RED AVAL SAKKARAI PONGAL

INGREDIENTS :

Red Aval / Poha - 2 cups (soaked in water for 10-20 minutes)
Moong dal - 3 tbsps
Jaggery - 50 gms
Milk - 1/4 cup
Ghee
Cashews

METHOD OF PREPARATION :

1) Take thick jaggery syrup and filter the impurities .
2) Soak moong dal in hot water for an hour.
3) Boil moong dal with sufficient water in a pan till it softens.
4) Add washed and soaked aval to it.
5) Followed by Jaggery syrup . Add a ladle of ghee and mix it up well till pongal consistency is reached .
6) Add milk and stir it up before removing from the flame .

Garnish it with Ghee roasted Cashews . Serve hot with Coconut pieces and banana slices.

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.

SUGARCANE JUICE PONGAL

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Milk - 1/4 cup
Jaggery  --i used 100gms

Sugarcane juice - 2 cups
Cashews,Badam and elachi --few numbers

Ghee

METHOD OF PREPARATION :

1) Boil 1 cup of water and sugarcane juice in a pot . Once it starts boiling , add rice and dal.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery in hot water and filter the impurities .
4) Once the water in rice is drained completely , add jaggery syrup and mix them well .
5 ) Leave it flame till it thickens .
6) Add milk before removing from the flame . Temper it with ghee roasted cashews,badam and elachi .

Linking it with Viji's Soul Food Show .

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 : 

PAAL PONGAL

INGREDIENTS :

Raw Rice - 1 cup

Moong dal - 1/4 cup

Milk - 5 cups

Ghee

Cashews,Raisins , Elachi

Salt to taste

METHOD OF PREPARATION :

1) Cook rice and dal with milk till very soft.

2) Stir it up well with a ladle of ghee.

3)Garnish with ghee roasted cashews .

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

and Sharanya's Traditional Recipes Event :