Pongal is the popular harvest festival of South India, especially Tamil Nadu. This festival falls in the mid of January every year. Pongal in tamil means "Boiling over". During pongal, Sun is given great importance. Different food items are prepared and offered to the Sun. To know more about pongal festival, click here.
Click on the name of the dish to get your recipe. I have give three recipes at the bottom of the post. The pictures of the recipes will be updated soon.
Breakfast Menu:
6. Coconut Chutney
Lunch Menu :
Lunch Menu :
1. Rice
2. Paruppu (Check the recipe below)
3. Karunai Kizhangu Masiyal
5. Thengai Thayir Pachadi (Check the recipe below)
7. Vazhakkai Poriyal (Check the recipe below)
9. Pudalanga Kadalaparuppu Kootu (Snakegourd Kootu)
11. Ezhu Kari Kootu
15. Payasam (Paasi Paruppu Payasam / Arisi Payasam-1 / Arisi Payasam-2)
Paruppu (Dhal)
Ingredients :
1. Thoor Dhal - 1/4 Cup (Over cooked and mashed)
2. Mustard - 1/4 tsp
3. Urad Dhal - 1/2 tsp
4. Green Chilly - 1 (Cut in to pieces)
5. Curry Leaves - A few
6. Salt - Needed Qty
7. Oil - 1 tsp
8. Ghee
Procedure :
1. Heat oil in a pan. Splutter mustard. Add urad dhal, green chilly and curry leaves. Fry for a minute.
2. Pour this seasoning over cooked dhal. Add salt. Mix well.
3. Serve over hot rice with a dollop of ghee.
Thengai Thayir Pachadi
Ingredients :
1. Coconut - 1/4 Cup (Grated)
2. Curd / Yogurt - 1/2 Cup
3. Mustard - 1/4 tsp
4. Urad Dhal - 1/2 tsp
5. Green Chilly - 1 (Chopped)
6. Curry Leaves - A few
7. Salt - Needed Qty
8. Oil - 1 tsp
Procedure :
1. Combine coconut, curd and salt.
2. Heat oil in a pan. Splutter mustard. Add urad dhal, green chilly and curry leaves. Fry for a minute.
3. Pour this seasoning over the coconut-curd mixture. Mix well.
4. Serve with any rice.
Vazhakkai Poriyal / Curry (for Festival Days )
Ingredients :
1. Plantain - 2
2. Coconut - 1 tbs
3. Turmeric Powder - 1/2 tsp
4. Mustard - 1/2 tsp
5. Urad Dhal - 1 tsp
6. Red Chilly - 1 or adjust to your taste
7. Oil - 2 tsp
8. Salt - Needed Qty
9. Curry Leaves - A few
Procedure :
1. Cook chopped plantain with salt and turmeric powder.
2. In a pan, splutter mustard, add urad dhal and red chillies. Fry for few seconds.
3. Add coconut and cooked plantain.
4. Stir once. Keep in medium flame for few minutes,
5. Garnish with curry leaves.
6. Serve with any rice.