Pongal preparation
If you are using frozen coconut thaw them
To chop
Onion for vadai Tomato for sambar Coriander leaves for sambar Curry leaves for vadai and sambar Cashews for Ven Pongal
To Soak
Soak urad dal for vadai moong dal for sambar Rice and moong dal for Ven pongal
To Pressure cook
moong dal, small onion, tomatoes, turmeric powder, water, and sesame oil; for sambar Rice, moong dal, water, and ghee for Ven Pongal
To Grind
coriander leaves, Pinch of turmeric powder, ginger powder, Salt, Small piece of tamarind, coconut, pottukadalai and water for chutney Urad dal with little cold water for vadai
To Temper
Cashew, pepper, curry leaves, cumin seeds, and ginger in ghee for Ven Pongal Mustard seeds, fenugreek seeds, cumin seeds, and curry leaves in ghee for sambar
For a detailed recipe link with ingredients and instructions pls. Click on the image
Pongal brunch
Ven Pongal
Mash the cooked rice and dal Add water, salt and ghee; mix well. Cook for 3 minutes Finally, add tempering; mix well and turn off the stove
Other Pongal recipes in TMF
Tiffin Sambar
Mash the dal well Add water, sambar powder, tamarind paste, salt, coriander leaves, curry leaves, and asafoetida and mix well Cook for 5-6 minutes until the sambar boils well; turn off the stove Add ghee to a small pan and heat When ghee turns hot add mustard seeds, fenugreek seeds, and cumin seeds and lets them splutter Transfer it to the tiffin sambar and bring to boil; turn off the stove
Check out sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF
Coriander chutney
Heat coconut oil and temper mustard seeds, urad dal, curry leaves in coconut oil; add it to the chutney Add water according to your desired consistency; mix well
Check out other chutney recipes in TMF
Medu vadai
Refrigerate the vadai batter for 30 minutes Heat oil Mix all the ingredients for vadai and fry vadai
Check out other vadai recipes in TMF
Serve the Pongal platter with a dollop of ghee
