SuvaiArusuvai - Veg Recipes of India

This is a special side dish made on Pongal. For this only the following vegetables are used and these vegetables are a must. Ingredients: White pumpin - 100 gms Sweet Potato - 100 gms Yellow pumpkin - 100 gms Raw plantain - 1 no. Drumstick - 1 no. Avarai - 100 gms. Green Chilly - 2 nos Tamarind paste - 2 spoons Grated coconut - 1/2 cup Bengal gram - 2 tbs Coriander seeds - 4 tbsp Urad dal - 1 tbsp Red chillies - 8 to 12 nos Pea nut - 2 tbsp sesame seeds - 1 tbsp Curry Leaves - a few Fenu greek seeds - 1/2 tsp Mustard seeds - 1 tsp Gingely Oil - 2 tbsp Turmeric powder - 1 pinch Asafodeita - 1 pinch Salt to taste Method: Dry roast the sesame seeds separately till they splutter. When cool grind it separately and keep aside. Heat 1 tbsp of oil and fry the grated coconut separately. Heat another tbsp of oil and fry coriander seeds, bengal gram, peanut and 6 red chillies adding one by one. When they turn golden brown in colour remove and let it cool. Grind it along with the fried coconut. C

Dates Honey Pongal is the regular sweet pongal added with dates and honey. The quantity of dates can be increased or decreased according to one's taste. Can make it as a different Pongal recipe for Aadi Pandigai, Chitra Pournami or Chithirai varuda pirappu. Ingredients: Raw Rice - 1 cup Moong Dal - 1/2 cup Milk - 2 cups Water - 4 cups Jaggery Powdered - 1 1/2 cups Dates - 12 nos Honey - 4 tbsp Ghee - 2 tbsp Dry Ginger powder (sukku powder) - 1 tsp Cardamom powder - 1 tsp Cinnamon Powder - 1 pinch Cashew Nuts - 12 nos Method: Fry Moong dal a bit till it emits a nice aroma. Add jaggery to 1/2 cup of water and mix it thoroughly till all the jaggery dissolves. Drain it through a thin seive to remove all the impurities. Wash rice and soak it along with Moong Dal for about 20 to 30 mins. Drain thoroughly and add it to boiling water. After adding the rice dal mixture add water and 1 tbsp of ghee. Close the cooker and pressure cook it for about a whitsle or for about 1

Contest entry by Uma Sridharan for Wheat based recipe contest Ingredients Godhumai Ravai 1 cup Moongdhall 1/4 cup Ginger 1 tbsp choopped Jeera 1 tsp Pepper corn 1 tsp crushed Asafoetida 1/2 tsp Turmeric powder 1/2 tsp Curry leaves Salt to taste Ghee 3 tbsps Method Pressure cook godhmai ravai and moongdhall with 2 cups of water. Mash the pongal. Add salt, ginger, crushed pepper corn, asafoetida and jeera. Fry curry leaves in ghee and add it to the pongal. Mix well. serve hot with Coconut chutney and kothsu

Recipe for Sarkarai pongal made of sarkarai. This is not as famous as the Sarkarai Pongal made of Jaggery. My grand ma makes this on Pongal day itself. But my mom makes it during Kanu. Ingredients: Milk - 1/2 ltr Raw Rice - 1 cup Moong Dal - 1/3 cup Sugar - 1 cup Cardamom - 3 to 4 nos Cashew nut - 12 nos Ghee - 1 cup Method: Wash and pressure cook rice and moong dal in 4 cups of water. When done mash the rice well. Add sugar and milk and mix well. In low flame cook for another 5 mins by stirring constantly. Remove from flame, powder the cardamom and add it to the Pongal. Fry cashew nut in 2 tbsp of ghee untill it is golden brown in colour and add it to the Pongal. Add the remaining ghee. Can be served as a part of breakfast along with Ven Pongal and Medu Vadai.

A day have to be started with healthy breakfast and one of the very famous south Indian breakfast dish is Ven Pongal commonly known as Pongal.Ven - White, why this is called as Ven Pongal? thas because, whenever we talk of Pongal in South India, it is only the Sweet Pongal or the Sarkarai Pongal . So to differentiate this spicy pongal which is also white in colour, it is called as Ven Pongal Ingredients need to make Pongal Rice - 1 cup Moong Dal - 1/4 cup Black Pepper - 1 spoon Jeera (Cumin Seeds) - 1 spoons Ginger - 1 inch piece Green Chillies - 2 nos Asafodeita - a pinch Salt to taste Ghee - 1/4 cup Cashew Nuts - 10 to 12 How to prepare Ven Pongal the way it is prepared in hotels and restaurants? In a pan fry moong dal and rice separately till they become golden in colour. Wash them separately then mix them together. The total quantity of rice and dal is equal to 1 1/2 cups. Add 4 cups of water and pressure cook rice and moong dal together. When done remove and ad

Kids like variety in their lunch box and this Pongal is something which will make even those kids who dont eat tomatoes to eat it. Ingredients: Rice (Raw) - 2 cups Tomato (Banglore vareity) - 6 to 8 nos depending upon the size Moong Dal - 1/2 cup Green chillies - 4 Ginger - 1 inch Clove - 1 no Bay Leaf - 1 no Onion - 4 medium sized Ghee - 1/4 cup Curry leaves - a few Coriander leaves - 1/2 cup Cashew Nuts - 12 nos Method: Pressure cook rice and moong dal with 4 cups of water for almost 5 whistles. Cut tomato into thin slices. Slit the green chillies in the middle. Cut the onion into thin lengthy slices. In a pan add half of the ghee and add bay leaf and cloves and the add onions when the onion turns glassy add the green chillies and ginger. Add the tomatoes and salt and saute them well till the tomatoes get mashed well. Add the cooked rice and moong dal and mash well. Add curry leaves and coriander leaves (chopped finely).In the remaining ghee fry the cashew nuts til

This is one recipe which is made very often at home especially on fridays of the Tamil month of Thai and Aadi. This is also one Pongal that is made during the festival of Pongal. Ingredients: Rice - 2 cups Moong Dal - 1/2 cup Jaggery - 1 1/2 cups Milk - 4 cups Cardamom - 2 pieces (grind it to fine powder) Cashew nuts - 10 to 12 pieces Ghee - 1/2 cup Raisins - 12 pieces Method: In a dry pan fry the rice and moong dal separately till a nice aroma is emitted. Pressure cook the rice and dal together with 2 cups of milk and 5 cups of water. Cook for almost 5 whistles. Mash it thoroughly when the rice is warm. Heat the remaining 2 cups of milk in a solid bottom vessel or pan and add the mashed rice to it and mix thoroughly. Slice the jaggery and add it to the rice and milk and mix thoroughly. Add cardamom powder and mix again. Fry cashew nuts and raisins in ghee and add it to the cooked Sarkarai Pongal.

A sweet recipe made of rice and moong dal. Similar to Sarkarai Pongal but made out of sugar instead of Jaggery. சர்க்கரை பொங்கலை போலவே மிகவும் இனிமையான ஒன்று. சிலர் பொங்கல் அன்றும் சிலர் அதற்கு அடுத்த நாளும் இதை செய்வார்கள். குறிப்பாக, கனு வைக்கும் அன்று, இதை செய்வது மிகவும் விசேஷம். பால் - அரை லிட்டெர் பச்சை அரிசி - அரை ஆழாக்கு பயத்தம் பருப்பு - கால் aazhakku சர்க்கரை - ஒரு ஆழாக்கு ஏலக்காய் முந்திரி நெய் அரை கப் செய்முறை: அரிசி மற்றும் பயத்தம் பருப்பை நன்றாக கழுவி, குழைய வேக வெய்து கொள்ள வேண்டும். பாலை நன்றாக காய்ச்சி அதை அரிசியுடன் சேர்த்து கலந்து விடவும். எல்லாம் நன்றாக கலந்து வரும் போது அதை இறக்கி, நெய்யில் முந்திரி வறுத்து போட்டு ஏலக்காய் சேர்த்து கலக்கி விடவும். For the english version of Pongal using Sugar