Photo Courtesy: Padmini and Srinivasan (parents)
In South India, pongal is the most popular breakfast next only to dosas and idlis. I am so used to eating rice in the morning and tiffin in the evening, the only breakfast (other than puris- which I can eat all day) I like eating is pongeee...Obviously, because it is just rice and dal :)
Ingredients:
2/3 cup rice (raw rice- Sona masoori/ Ponni)
1/3 cup moong dal (payatham parupu)
2- 3 tbsp fresh ghee
salt to taste
1/2 tsp peppercorns (slightly broken)
1/2 tsp jeera/ cumin seeds
1/2 inch ginger (grated or chopped)- optional
1 sprig curry leaves
1 tbsp broken cashews
1 cup milk
Pressure cook rice and dal together in the same vessel with a tbsp ghee and enough salt. Add some ghee, fry the cashews till golden , remove from kadai and keep aside. Add some more ghee in the kadai, add pepper, jeera/cumin, ginger, curry leaves and fry. Add the rice-dal mixture and mix together evenly. Stir in milk and mix till smooth. Take a small bowl, grease the surface with ghee. Add about 5-6 pieces of cashews on the bottom of the bowl. Scoop out some pongal and stuff it in the bowl. Invert the bowl of pongal topped with cashews. Serve with gothsu or chutney and sambhar!
Tomato Gothsu:
2 tomatoes
1 small lemon sized ball of tamarind
2 green chillies
1/4 of a capsicum/bellpepper
1 tsp mustard
1/2 tsp channa dal
1 sprig curry leaves
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric
3 dashes hing
1/2 tsp sambhar powder
2 tsp oil
Add oil in a kadai, add mustard, once they crack, add channa dal, curry leaves and green chillies. Fry till dal becomes golden brown. Add the bell peppers and tomatoes, saute till soft. Add the extract of tamarind. Let it boil, add the chilli powdder, salt, hing and sambhar powder. Let it boil till it thickens and the raw smell of sambhar powder is gone.
Chutney
Ingredients:
10 tsp grated coconut
2 tsp split chick peas
3 green chillies
salt to taste
1 inch tamarind
4 tsp chopped coriander leaves
Grind the above ingredients to a paste with sufficient water. Garnish with fried mustard seeds, urad dal and curry leaves.
Ingredients:
2/3 cup rice (raw rice- Sona masoori/ Ponni)
1/3 cup moong dal (payatham parupu)
2- 3 tbsp fresh ghee
salt to taste
1/2 tsp peppercorns (slightly broken)
1/2 tsp jeera/ cumin seeds
1/2 inch ginger (grated or chopped)- optional
1 sprig curry leaves
1 tbsp broken cashews
1 cup milk
Pressure cook rice and dal together in the same vessel with a tbsp ghee and enough salt. Add some ghee, fry the cashews till golden , remove from kadai and keep aside. Add some more ghee in the kadai, add pepper, jeera/cumin, ginger, curry leaves and fry. Add the rice-dal mixture and mix together evenly. Stir in milk and mix till smooth. Take a small bowl, grease the surface with ghee. Add about 5-6 pieces of cashews on the bottom of the bowl. Scoop out some pongal and stuff it in the bowl. Invert the bowl of pongal topped with cashews. Serve with gothsu or chutney and sambhar!
Tomato Gothsu:
2 tomatoes
1 small lemon sized ball of tamarind
2 green chillies
1/4 of a capsicum/bellpepper
1 tsp mustard
1/2 tsp channa dal
1 sprig curry leaves
salt to taste
1/2 tsp chilli powder
1/4 tsp turmeric
3 dashes hing
1/2 tsp sambhar powder
2 tsp oil
Add oil in a kadai, add mustard, once they crack, add channa dal, curry leaves and green chillies. Fry till dal becomes golden brown. Add the bell peppers and tomatoes, saute till soft. Add the extract of tamarind. Let it boil, add the chilli powdder, salt, hing and sambhar powder. Let it boil till it thickens and the raw smell of sambhar powder is gone.
Chutney
Ingredients:
10 tsp grated coconut
2 tsp split chick peas
3 green chillies
salt to taste
1 inch tamarind
4 tsp chopped coriander leaves
Grind the above ingredients to a paste with sufficient water. Garnish with fried mustard seeds, urad dal and curry leaves.
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