After the aashada season for one whole month it was Bhimanaamavasya - the day when women pray for the longevity of their hubbies.. So did I. After the pooja i had to cook something both for breakfast as well as lunch and it had to be traditional but i wanted to make something different... So i thought if making Sweet and Khara pongal.. Though i could change nothing much about the sweet pongal i did make small variations to the khara pongal...
Lets start with something sweet...
Sweet Pongal
Ingredients:
1. Milk
2.Moong Dal (Hesaru Bele)
3. Cashews and raisins for seasoning
4. Jaggery
5. Ghee
6. Rice
Method:
1. Slightly roast the moong dal and rice separately with a little ghee.
2. Now let it cook in a pressure cooker.
3. After the cooker has cooled add milk and jaggery to the cooked rice and moong dal.
4. Let the jaggery melt well. Keep a watch on the sweetness of the jaggery though. Keep stirring in between.
5. Once all the jaggery has melted and u get a wonderful aroma make a seasoning of the cashews and raisins in ghee and add it.
6. Your sweet pongal is ready to serve.
Khara Pongal
Ingredients:
1. Chopped Vegetables like beans, carrot, potato. 200 gms
2. Green peas 100 gms
3. Garam masala 1 tsp
4. Coarsely pound black pepper 10-12 peppercorns
5. Oil 3-4 tbps
6. Salt to taste
7. Ghee 1-2 tbsp
8. Mustard seeds for seasoning
9. Jeera seeds for seasoning
10. Green chillies 6-7 slit
11. Water 4 cups
12. Rice 1 cup
13. Moong Dal 1 cup
(Note: Rice and moong dal should be of the same quantity).
14. Curry leaves
15. Coriander leaves
You can alter the ingredients as per your requirement
Water should always be double the amount of moong dal and rice u have taken
Method:
1. Roast the rice and moong dal separately with a little ghee.
2. In a cooker add oil and ghee. Let it heat.
3. Now add seasoning of mustard seeds, jeera seeds and also curry leaves.
4. Next add coarsely pound pepper corns and also the green chillies
5. Add the chopped vegetables and fry for a while.
6. Add garam masala and mix well.
7. Now add the moong dal and rice. Pour in the water, add salt and let it cook with the weight on.
8. Let the cooker whistle a couple of times.
9. Once the cooker is cooled garnish with corriander leaves.
You can accompany the khara pongal with Tamarind Gojju or with a little different Cucumber Raitha. I made cucumber raitha. But it tastes equally good with Tamarind gojju.
Cucumber raitha:
Ingredients:
1.Cucumber finely chopped
2. Green chillies chopped
3. Curd finely beaten
4. Salt
5. mustard seeds and oil for seasoning
Method:
1. To beaten curds add finely chopped cucumber.
2. Heat oil add seasoning of mustard seeds and green chillies. Mix this to the curd.
3. Add salt and serve.
Tamarind Gojju:
Ingredients:
1. Tamarind - a handful
2. Jaggery
3. Salt
4.Green chilies
5. Corriander leaves
6. Mustard seeds and oil for seasoning
7. Sambar powder or red chiili powder
Method:
1. Soak a handful of tamarind in luke warm water for about 15 min.
2. Once its done squeeze only the pulp.
3. Now to this add some water, sambar/red chilli powder.
4. Grate the jaggery and add it to this.
5. Make a seasoning with mustard seeds, oil and green chillies
6. Add coriander leaves and let the jaggery melt for a while.
Lets start with something sweet...
Sweet Pongal
Ingredients:
1. Milk
2.Moong Dal (Hesaru Bele)
3. Cashews and raisins for seasoning
4. Jaggery
5. Ghee
6. Rice
Method:
1. Slightly roast the moong dal and rice separately with a little ghee.
2. Now let it cook in a pressure cooker.
3. After the cooker has cooled add milk and jaggery to the cooked rice and moong dal.
4. Let the jaggery melt well. Keep a watch on the sweetness of the jaggery though. Keep stirring in between.
5. Once all the jaggery has melted and u get a wonderful aroma make a seasoning of the cashews and raisins in ghee and add it.
6. Your sweet pongal is ready to serve.
Khara Pongal
Ingredients:
1. Chopped Vegetables like beans, carrot, potato. 200 gms
2. Green peas 100 gms
3. Garam masala 1 tsp
4. Coarsely pound black pepper 10-12 peppercorns
5. Oil 3-4 tbps
6. Salt to taste
7. Ghee 1-2 tbsp
8. Mustard seeds for seasoning
9. Jeera seeds for seasoning
10. Green chillies 6-7 slit
11. Water 4 cups
12. Rice 1 cup
13. Moong Dal 1 cup
(Note: Rice and moong dal should be of the same quantity).
14. Curry leaves
15. Coriander leaves
You can alter the ingredients as per your requirement
Water should always be double the amount of moong dal and rice u have taken
Method:
1. Roast the rice and moong dal separately with a little ghee.
2. In a cooker add oil and ghee. Let it heat.
3. Now add seasoning of mustard seeds, jeera seeds and also curry leaves.
4. Next add coarsely pound pepper corns and also the green chillies
5. Add the chopped vegetables and fry for a while.
6. Add garam masala and mix well.
7. Now add the moong dal and rice. Pour in the water, add salt and let it cook with the weight on.
8. Let the cooker whistle a couple of times.
9. Once the cooker is cooled garnish with corriander leaves.
You can accompany the khara pongal with Tamarind Gojju or with a little different Cucumber Raitha. I made cucumber raitha. But it tastes equally good with Tamarind gojju.
Cucumber raitha:
Ingredients:
1.Cucumber finely chopped
2. Green chillies chopped
3. Curd finely beaten
4. Salt
5. mustard seeds and oil for seasoning
Method:
1. To beaten curds add finely chopped cucumber.
2. Heat oil add seasoning of mustard seeds and green chillies. Mix this to the curd.
3. Add salt and serve.
Tamarind Gojju:
Ingredients:
1. Tamarind - a handful
2. Jaggery
3. Salt
4.Green chilies
5. Corriander leaves
6. Mustard seeds and oil for seasoning
7. Sambar powder or red chiili powder
Method:
1. Soak a handful of tamarind in luke warm water for about 15 min.
2. Once its done squeeze only the pulp.
3. Now to this add some water, sambar/red chilli powder.
4. Grate the jaggery and add it to this.
5. Make a seasoning with mustard seeds, oil and green chillies
6. Add coriander leaves and let the jaggery melt for a while.
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