Recipes for Indian Festivals: Pongal

Sarkarai Pongal | Ven Pongal | Tamarind Rice | Lemon Rice

SARKARAI PONGAL

VEN PONGAL
 

Ingredients: Rice - 500gm Green gram (moong dal) - 250 gm broken Water - 2 cups Salt - To taste Cashew nuts - 50 gm Cumin seeds - A teaspoon Pepper - Half teaspoon

Steps: In a vessel take some water enough to cook the rice. Put it over the fire. Now add the rice, ghee and water to it. The boiling over of the liquid and the rice symbolizes the overflowing prosperity. When 3/4 cooked, add the salt, jeera and pepper. Serve hot with Sambhar and Vada.

TAMARIND RICE
 

Ingredients: Tamarind water - 1/2 cup Chana dal -1 tbsp Peanuts - 2 tbsp Curry leaves - 20 red chilies - 3

Steps: Heat oil in small pan. When hot, add mustard seeds till the seeds splutter. Now add peanuts, chanadal, turmeric, a pinch of hing. As the dal and peanuts turns brown add tamarind water, curry leaves, red chilies, salt and allow it to boil until it thickens into a paste. To this paste mix the cooked rice (2 cups) and mix well.

LEMON RICE
 

Ingredients: Cooked Rice - 2 cups Lemon Juice - 2 tbsp Vegetable Oil - 2 tbsp Chana Dal - 2 tsp Mustard seeds - 1 tsp Hing (asafetida) - a pinch Ginger (freshly grated) - 1/2 tsp Cilantro leaves - 2 tbsp Turmeric powder - 1/2 tsp Peanuts - 1 tbsp Curry leaves, Green chilies - 2

Steps: Heat the pan with oil in it. To the heated oil put mustard seeds. After they are popped add turmeric, hing, chana dal, and peanuts. Once the dal become brownish add ginger, green chilies, curry leaves, and cilantro. Once the leaves get cooked add the cooked rice. Mix it well. To this add 2 tbsp of Lemon juice and mix it well. Garnish with freshly grated coconut.

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