வெண் PONGAL

Ingredients

Raw rice 200 Gms
Green dhal 50 Gms
Pepper ½ tea spoon
Cumin seeds ½ tea spoon
Ginger 1 piece finely cut
Cashew nuts 5
Ghee 50 Gms
Curry leases
Salt

Wash rice and green dhal nicely and pressure cook with 800 Gms water. Add salt. Stir it well. Put ghee in a pan, add pepper, cumin seeds, ginger pieces, curry leaves and cashew nuts. Fry it well. Put the fried items into cooked pongal and stir it well. Serve hot with chutney or gotsu.

காஞ்சிபுரம் IDLI

Ingredients:

• Raw rice 1/2 cup
• Idly rice 1/2 cup
• Black gram dhal 1/4 cup
• Fenugreek seeds 1/4 tsp
• Curd 1 spoon
• Cumin seeds 1 tsp
• Pepper 2 tsp
• Dry ginger powder (sukku) 1/4 tsp
• Oil, ghee and Salt
•
•
Soak raw rice, idly rice, Fenugreek seeds and Black gram dhal for 4 to 5 hours. Prepare the batter by grinding the soaked ingredients coarsely (to the size of rava). Don’t grind it nicely. Add Salt and Curd to the batter. Allow the idly batter to ferment. Heat Oil in a pan. Add Cumin seeds, Pepper, Ginger powder and fry for a minute. Then mix the fried items to the fermented idly batter. Boil water in a cooker. Pour a spoon full of batter to the idly plates and place the plates in to the cooker. Cover the cooker with a lid. After about 10 to 20 minutes the idlies will be cooked and soft. Insert a knife to the idly and it shouldn’t stick with the batter. Remove the idlies from the plates and serve hot with chutney, sambar and idli podi (idli chili powder).