Recipes for Indian festivals - Pongal
 

Sarkarai Pongal | Ven Pongal | Tamarind Rice | Lemon Rice

Ingredients:

• Rice - 500gm

• Green gram - 250 gm broken

• Milk - 2 cups

• Jaggery - 200 Gms powdered

• Caheswnuts - 50 gm

• Kismis - 50 gms

• Elaichi - 10 Gms crushed

Steps:

• In a vessel take some water enough to cook the rice. Put it over the fire. Now add the rice, ghee and milk to it.

• The boiling over of the liquid and the rice symbolizes the overflowing prosperity.

• When ¾ cooked add the powdered jaggery and the crushed cardamom and cook till the water dries up.

• One tablespoon-grated coconut can be added. Serve hot or chilled as desired.

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.

Ingredients:

• Tamarind water - 1/2 cup

• Chana dal -1 tbsp

• Peanuts - 2 tbsp

• Curry leaves - 20

• red chilies - 3

Steps:

1. 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.

2. To this paste mix the cooked rice (2 cups) and mix well.

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:

1. 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.

2. Mix it well. To this add 2 tbsp of Lemon juice and mix it well. Garnish with freshly grated coconut.