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| Ven Pongal,Sweet Pongal,Kalavai sambar,Chutney,Urid dal Vada |
Ven pongal is a very traditional south Indian food. No restaurant menu card in Tamil Nadu is complete without pongal. Each restaurant have their own way of preparation, the recipe below is the way most of the families in Tamil Nadu make pongal at home.
Ven pongal is not only famous in restaurants, but it is very popular in many temples in south India. This pongal is offered to god as a Neivedhyam / prasadam. Love the ven pongal given at Tirupathi temple at Andhra. Mom makes it for Krishna Jayanthi / Krishnaastami also.
Ingredients For Pongal :
Raw rice / Sona Masoori rice – 1 cupMoong Dal – ½ cup
Water – 4 cups
Ghee – 2 tablespoons
Whole pepper corns – 10 to 15
Cumin seeds – 2 teaspoon
Hing – 1 pinch
Cashew nuts – 10 to 15 broken
Ginger – 2 teaspoons finely minced
Curry leaves – 10 leaves
Salt
Procedure :
Wash and soak rice and dal for 30 minutes. Then measure water and mix the dal and rice. Add salt and hing powder. Now cook this mixture rice cooker or in normal pressure cooker. If using pressure cooker allow it cook for 3 to 4 whistle or sound.In a separate tadka/ popu pan add ghee let it heat and add whole pepper corns then cumin seeds, when the cumin seeds turns light brown color add the minced ginger waiter for few seconds then add cashew nuts, hing powder and let the cashews fry and finally add the curry leaves and let it splutter then remove from the heat and add it to the cooked pongal and mix it well.
Ingredients
| Toor dal | 1 Cup (16 tbs) | |
| Kohlrabi | 1 (knol khol) | |
| Chayote | 1 (chow chow) | |
| Potato | 1 Medium | |
| Onion | 1 Medium | |
| Tomatoes | 2 | |
| Carrot | 1 | |
| Radish | 1 (mooli) | |
| Beans | 20 Gram | |
| Chana dal | 1 Tablespoon | |
| Urad dal | 1 Teaspoon | |
| Coriander seeds | 1 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Red chillies | 14 (or adjust according to taste) | |
| Cumin | 1⁄2 Teaspoon | |
| Asafoetida | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Peppercorns | 5 | |
| Curry leaves | 4 (few) | |
| Cilantro | 1 Teaspoon (For garnishing) | |
| Coconut | 4 Tablespoon | |
| Oil | 5 Tablespoon (Preferably coconut oil) | |
| Fenugreek seeds | 1 Teaspoon | |
| Tamarind paste | 1⁄4 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 164.3 mg6.8%
Total Carbohydrates 75 g24.8%
Dietary Fiber 22.1 g88.6%
Sugars 12.4 g
Protein 21 g41.1%
Vitamin A 71.4%
Vitamin C 258.7%
Calcium 19.6%
Iron 38.8%
Directions
1. Pressure cook dal and mash well.
2. Dice tomatoes, kohlrabi, chayote, potato,onion, tomato, carrot, radish and beans and pressure cook.
3. Heat 3 tbsp oil in a pan and add 1/2 tsp mustard seeds.
4. When they splutter lower the heat and add cumin seeds.
5. Now add channa dal and saute for about 10 seconds.
6. Now add urad dal and fry till light brown.
7. Add coriander seeds and saute for about 10 seconds.
8. Now add red chilli, peppercorns, 1/4 tsp asafoetida, turmeric powder, fenugreek seeds and finally coconut one by one.
9. Fry on a low flame till nice aroma comes out.
10. Allow it to cool and blend it to a nice paste by adding about half a cup of water and tamarind paste.
11. Now mix the dal, vegetables and ground paste together.
12. Add salt to taste and add just enough water to make it medium thick.
13. Bring it to a boil.
14. Now lower the flame, cover and cook for about 10 minutes.
15. Add cilantro for garnishing.
16. Heat oil in a separate pan and add remaining mustard seeds.
17. When they splutter, add curry leaves and remaining asafoetida.
18. Pour it over the gravy.
19. Serve hot with rice or idli.(If serving with idli, reduce the amount of vegetables).
2. Dice tomatoes, kohlrabi, chayote, potato,onion, tomato, carrot, radish and beans and pressure cook.
3. Heat 3 tbsp oil in a pan and add 1/2 tsp mustard seeds.
4. When they splutter lower the heat and add cumin seeds.
5. Now add channa dal and saute for about 10 seconds.
6. Now add urad dal and fry till light brown.
7. Add coriander seeds and saute for about 10 seconds.
8. Now add red chilli, peppercorns, 1/4 tsp asafoetida, turmeric powder, fenugreek seeds and finally coconut one by one.
9. Fry on a low flame till nice aroma comes out.
10. Allow it to cool and blend it to a nice paste by adding about half a cup of water and tamarind paste.
11. Now mix the dal, vegetables and ground paste together.
12. Add salt to taste and add just enough water to make it medium thick.
13. Bring it to a boil.
14. Now lower the flame, cover and cook for about 10 minutes.
15. Add cilantro for garnishing.
16. Heat oil in a separate pan and add remaining mustard seeds.
17. When they splutter, add curry leaves and remaining asafoetida.
18. Pour it over the gravy.
19. Serve hot with rice or idli.(If serving with idli, reduce the amount of vegetables).
Comments
Comments: 6 |
Add a Comment
Donsseinik says :
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Posted on: 19 July 2012 - 8:30am
shantihhh says :
The multi-tier idle pan is non-stick.
I bought it here in the US but it is made in India. Very cute little
idlis and you can serve them with toothpicks and people can just dip in
Sambhar or Rasam as you like.
Nice finger food for a party.
Shanti/Mary-Anne
Posted on: 26 January 2008 - 4:46pm
Sarita Bhandarkar says :
Cocktail sized idli....sounds interesting...
Posted on: 26 January 2008 - 4:32pm
shantihhh says :
This sounds wonderful! I bought one
of those "cocktail sized" idli multi-trays and it is such fun to serve
at parties in small bowls. I'll give this recipe a try soon. Love
Sambhar!
Shanti/Mary-Anne
Posted on: 26 January 2008 - 2:55pm
Sarita Bhandarkar says :
Thanks Ganesh....We prepare another
sambar with okra, onions and tomatoes which we call Mor Kolambu...In the
sambar which I have uploaded we can use different vegetables, that is
why I called it vegetable sambar. I don't add okra to the vegetable
sambar.
Posted on: 26 January 2008 - 1:01pm
Ganesh Dutta says :
delicious recipe, but I want to know that what is the difference between vegetable sambher and general sambhar?
Posted on: 26 January 2008 - 6:38am
Chef
Related Recipes
By Same Chef
Read more at http://www.ifood.tv/recipe/vegetable_sambar#e6qWC0dqDFho8tzV.99
Prep Time: 10 mins (for cutting vegetables)
Cooking Time: 30-40 mins
Serves: 2-3 people
Cooking Time: 30-40 mins
Serves: 2-3 people
Ingredients:
1 tsp Oil (Vegetable/Canola/Sunflower)
¼ tsp Mustard seeds
¼ tsp Fenugreek/methi seeds
1 Green chili, medium size, slit lengthwise
1 Onion, medium size, cut into thin strips
1 Carrot, medium size, cut into discs
1 cup Beans, cut into 1 inch pieces
½ cup Green peas (fresh or frozen)
1 Tomato, medium size, chopped into cubes
¼ tsp Tamarind paste
¼ tsp Turmeric powder
1 teaspoon Sambar powder (home made or store bought)
Salt to taste (¾ to 1 tsp approx)
Asafoetida/Hing a small pinch
1/3 cup Moong Dal
2 cups Water
Procedure:
- In a pressure cooker add the oil. Once it is hot add the mustard and fenugreek seeds.
- As soon as the methi starts to turn brown add the sliced onions and green chili and fry until the onions turn translucent. Add little salt at this stage so that the onions would cook quickly.
- Then add all the vegetables one by one.
- Next add the tamarind paste, turmeric powder, sambar powder (I use store bought), salt, hing and water. Taste the water to check for salt/spice.
- Wash and rinse the moong dal and add it to the rest of the ingredients.
- Close the cooker with the lid.
- Cover the steam vent with a small cup. This is done to quicken the cooking.
- Once you see the steam escaping from the vent (it make about 20-25 minutes) put the cooker's weight and wait for the whistle.
- Just leave for 2 whistles and remove the cooker from the stove. Open the cooker once the pressure releases and garnish it with coriander/cilantro leaves.
- Special Notes/Tips:
- If you have a small cooker, this sambar can be prepared in a pressure cooker directly. If you only have big cooker then do the tempering and frying in a deep vessel which would fit inside the cooker and then place that vessel in the cooker and leave it for 2 whistles. Don't forget to add water in the cooker before placing the vessel inside.
Ingredients
| Toor dal | 1 Cup (16 tbs) | |
| Kohlrabi | 1 (knol khol) | |
| Chayote | 1 (chow chow) | |
| Potato | 1 Medium | |
| Onion | 1 Medium | |
| Tomatoes | 2 | |
| Carrot | 1 | |
| Radish | 1 (mooli) | |
| Beans | 20 Gram | |
| Chana dal | 1 Tablespoon | |
| Urad dal | 1 Teaspoon | |
| Coriander seeds | 1 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Red chillies | 14 (or adjust according to taste) | |
| Cumin | 1⁄2 Teaspoon | |
| Asafoetida | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Peppercorns | 5 | |
| Curry leaves | 4 (few) | |
| Cilantro | 1 Teaspoon (For garnishing) | |
| Coconut | 4 Tablespoon | |
| Oil | 5 Tablespoon (Preferably coconut oil) | |
| Fenugreek seeds | 1 Teaspoon | |
| Tamarind paste | 1⁄4 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 164.3 mg6.8%
Total Carbohydrates 75 g24.8%
Dietary Fiber 22.1 g88.6%
Sugars 12.4 g
Protein 21 g41.1%
Vitamin A 71.4%
Vitamin C 258.7%
Calcium 19.6%
Iron 38.8%
Directions
1. Pressure c
Read more at http://www.ifood.tv/recipe/vegetable_sambar#e6qWC0dqDFho8tzV.99
I can set up my new idea from this post. It gives in depth information. Thanks for this valuable information for all,..
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