pongal , vada and sambar brings a lot of images into our minds.. a yummy yummy combination ever !
it was an evening when i was thinking about my post graduation days when we had a workshop in college during which food was provided by the organizers. i never had a habit of eating from the college canteen and hence missed the chances of having this yummy pongal vada sambar combo before this event.
during the workshop days we were served the combo for breakfast. it used to provide a lot of energy throughout the day as well as was very tasty to start a day with !
to get back the taste of those golden days , i tried this recipe and came out decently good.
VEN PONGAL
INGREDIENTS ( for 2 people)
rice ( sons masoori ) - 1/ 2 a cup
moong dal - 1/4 cup
ghee - 3 table spoons
ginger - 1 tablespoon minced
cumin - 1/2 a spoon
pepper powder - 1 tablespoon
curry leaves - 1/2 a sprig
cashewnuts( optional)
METHOD
wash and cook the moong dal and rice together with ginger, pepper powder and salt in a pressure cooker with 2.5 cups of water. it will become very mushy.
in a pan, heat the ghee, fry cashew nuts and keep separately. to the same ghee, add cumin and curry leaves
and add the cooked rice- dal mixture. mix it well and add more ghee if desired and add the cashew nuts while serving .
VADA
INGREDIENTS ( for 5-6 vadas )
urad dal - 1/2 cup
rice flour - 2-3 tablespoons
salt - as required
ginger - 1 t spoon minced
curry leaves - 3-4 chopped
oil for deep frying
METHOD
soak urad dal in water for 1-2 hours .
grind the soaked dal along with salt without adding water.
in case the dal is not getting ground, add a teaspoon of water for grinding.
do not make the batter watery. it should be very thick.
once the urad dal is almost ground, add the ginger and curry leaves and grind once more.
add the rice flour to the ground batter and mix well with hands.
heat the oil in a pan, there should be sufficient oil in order to deep fry the vadas.
once the oil is heated, take little batter in the palm, make it into a ball shape and using a finger
make a small hole in the centre of the ball like a doughnut.
if you are unable to do so, just make it into a round shape and deep fry it in the oil.
it should be cooked in medium heat until the vada turns golden brown. do not
increase the heat as it will fry the outer part of the vada where as the inner part remains uncooked.
SPECIAL SAMBAR
INGREDIENTS
moog dal - 3 tablespoons
shallots - 6-8 peeled
turmeric powder -a pinch
sambar powder - 3 table spoons
OR
chilly powder - 1 table spoon
coriander powder - 1 tablespoon
methi powder - 1/2 spoon
asafoetida - a pinch
oil - 3 table spoons
mustard - 1 table spoon
curryleaves - 1 sprig
METHOD
cook the moong dal in pressure cooker with salt and turmeric powder.
heat oil in a pan, add mustard , curry leaves and shallots .
once the shallots starts to change its color, add the sambar powder/ the combination of powders .
now add this shallot masala into the cooked moong dal and add little more water to balance the consistency and boil covered for a while until the masla and the dal blends well.
add a drop of ghee while serving.
it was an evening when i was thinking about my post graduation days when we had a workshop in college during which food was provided by the organizers. i never had a habit of eating from the college canteen and hence missed the chances of having this yummy pongal vada sambar combo before this event.
during the workshop days we were served the combo for breakfast. it used to provide a lot of energy throughout the day as well as was very tasty to start a day with !
to get back the taste of those golden days , i tried this recipe and came out decently good.
VEN PONGAL
INGREDIENTS ( for 2 people)
rice ( sons masoori ) - 1/ 2 a cup
moong dal - 1/4 cup
ghee - 3 table spoons
ginger - 1 tablespoon minced
cumin - 1/2 a spoon
pepper powder - 1 tablespoon
curry leaves - 1/2 a sprig
cashewnuts( optional)
METHOD
wash and cook the moong dal and rice together with ginger, pepper powder and salt in a pressure cooker with 2.5 cups of water. it will become very mushy.
in a pan, heat the ghee, fry cashew nuts and keep separately. to the same ghee, add cumin and curry leaves
and add the cooked rice- dal mixture. mix it well and add more ghee if desired and add the cashew nuts while serving .
VADA
INGREDIENTS ( for 5-6 vadas )
rice flour - 2-3 tablespoons
salt - as required
ginger - 1 t spoon minced
curry leaves - 3-4 chopped
oil for deep frying
METHOD
soak urad dal in water for 1-2 hours .
grind the soaked dal along with salt without adding water.
in case the dal is not getting ground, add a teaspoon of water for grinding.
do not make the batter watery. it should be very thick.
once the urad dal is almost ground, add the ginger and curry leaves and grind once more.
add the rice flour to the ground batter and mix well with hands.
heat the oil in a pan, there should be sufficient oil in order to deep fry the vadas.
once the oil is heated, take little batter in the palm, make it into a ball shape and using a finger
make a small hole in the centre of the ball like a doughnut.
if you are unable to do so, just make it into a round shape and deep fry it in the oil.
it should be cooked in medium heat until the vada turns golden brown. do not
increase the heat as it will fry the outer part of the vada where as the inner part remains uncooked.
SPECIAL SAMBAR
INGREDIENTS
moog dal - 3 tablespoons
shallots - 6-8 peeled
turmeric powder -a pinch
sambar powder - 3 table spoons
OR
chilly powder - 1 table spoon
coriander powder - 1 tablespoon
methi powder - 1/2 spoon
asafoetida - a pinch
oil - 3 table spoons
mustard - 1 table spoon
curryleaves - 1 sprig
METHOD
cook the moong dal in pressure cooker with salt and turmeric powder.
heat oil in a pan, add mustard , curry leaves and shallots .
once the shallots starts to change its color, add the sambar powder/ the combination of powders .
now add this shallot masala into the cooked moong dal and add little more water to balance the consistency and boil covered for a while until the masla and the dal blends well.
add a drop of ghee while serving.
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