Thursday, July 21, 2011

Khara Pongal and Sweet Pongal

                        Rice: 1 cup
                        Moong dal: 3/4 cup
                        Water: 3.5 cups

 For Khara Pongal:           
                                   Black Pepper: 15-20
                                   Cumin(jeera): 1 tbspn
                                   Green chilli: 2 ( cut it lengthwise)
                                   Turmeric: 1/4 tspn
                                   Oil: 3-4 tbspn
                                   Mustard seeds: 1/2 tspn
                                   Curry Leaves: 5-6
                                   Asafoetida(hing): pinch
                                   Cashew: 5-6
                                   Dry Coconut powder: 1 tbspn
                                   Coriander leaves to garnish
                                   Salt to taste
                    1. Dry Roast the Moong dal for a min.
                    2. Pressure cook moong dal and rice by adding 4 cups of water. Do not add salt to this.
                    3. Divide the cooked  rice and dal mixture for khara and sweet pongal. Set aside.
                     4. Coarsely crush black pepper and Cumin(jeera). keep it aside.
                      5. Heat oil in a pan, add mustard seeds. When mustard starts to splutter, add curry leaves, broken cashews, crushed black pepper n cumin, asafoetida(hing), green chilli and turmeric. switch off the flame.
                     6 . Add cooked rice n dal mixture enough for khara pongal. Mix well.
                     7. Add salt, coconut powder and  mix well.
                     8. Garnish with coriander leaves.
                     9. Khara Pongal can be served with raitha.

   NOTE: If the khara pongal is too dry,add  1 cup of water and cook for  2mins.
               The consistency for the pongal should be mushy and liquidy.

For Sweet Pongal:
                                  Jaggery: acoording to your taste
                                  Ghee: 4-5 tbspn
                                  Cardomom powder: 1/4 tspn
                                  Cashews: 1 tbspn
                                  Raisins: 1 tbspn
                                  Coconut powder: 1 tbspn

                 1. Add 1/4 cup of water and melt the jaggery in a pan . Once jaggery melts, add cooked rice n dal mixture set aside for sweet pongal. Mix well.
                 2. Heat ghee in a seperate pan, add cashews and raisins. fry for a min.
                 3. Pour this ghee mixture to rice- dal mixture.
                 4. Add coconut powder, cardamom powder and mix well.