Khara Pongal | sweet Pongal | sakkare pongal | ven Pongal | coconut chutney | sihi pongal |sankranti
899 بار بازدید -
7 سال پیش
-
Happy Makara Sankranti to all
Happy Makara Sankranti to all my viewers 🙂
Servings - 2 to 3 people
Ingredients list for khara Pongal
------------------------—------------------------
1 measure rice /akki (I have used sona masoori rice), 150 grams approx
1\2 measure Moong dal /split mung bean /hesaru bele, 75 grams approx
I have used half of cooked rice and dal mixture for khara Pongal and other half for sweet Pongal
2 to 3 teaspoons of Ghee/clarified butter/tuppa
2 to 3 teaspoons of cooking oil
(you can use only ghee for tempering, 5 to 6 teaspoons)
1\2 teaspoon mustard seeds /sasive
1\2 teaspoon cumin seeds /jeerige
1 inch ginger /shunti finely chopped
10 to 12 curry leaves /Kari bevu
Less than 1\4th teaspoon hing/asafoetida
Less than 1\4th teaspoon turmeric powder /arishina pudi
10 to 12 pepper corns /menasu
3 to 4 green chillies /hasi menasinakaayi (adjust to your taste)
10 to 12 cashews /kaju /godambi (optional)
Coriander leaves Chopped /kothambari soppu
5 to 6 teaspoons of chopped dry coconut ( I have used Desiccated coconut as it is almost impossible to find dry coconut in South Korea :p)
Salt as required
Sihi pongal/sweet Pongal
------------------------------------------
5 to 6 teaspoons of ghee /clarified butter /Tuppa
10 to 12 cashews /kaju /godambi
10 to 12 raisins/draakshi
8 to 10 teaspoons of fresh(preffered) /desiccated coconut
12 to 15 teaspoons of sugar (adjust to your taste)
Coconut chutney /Kai chutney
----------------------------------------------------
Grated fresh coconut /desiccated coconut - 10 to 12 teaspoons
2 green chillies /hasi menasinakaayi
Coriander leaves /kothambari soppu (optional)
Some tamarind
Salt as required
Temper it with 1 teaspoon cooking oil, 1\4th teaspoon mustard seeds, 5 to 6 curry leaves and a pinch of hing /asafoetida
Servings - 2 to 3 people
Ingredients list for khara Pongal
1 measure rice /akki (I have used sona masoori rice), 150 grams approx
1\2 measure Moong dal /split mung bean /hesaru bele, 75 grams approx
I have used half of cooked rice and dal mixture for khara Pongal and other half for sweet Pongal
2 to 3 teaspoons of Ghee/clarified butter/tuppa
2 to 3 teaspoons of cooking oil
(you can use only ghee for tempering, 5 to 6 teaspoons)
1\2 teaspoon mustard seeds /sasive
1\2 teaspoon cumin seeds /jeerige
1 inch ginger /shunti finely chopped
10 to 12 curry leaves /Kari bevu
Less than 1\4th teaspoon hing/asafoetida
Less than 1\4th teaspoon turmeric powder /arishina pudi
10 to 12 pepper corns /menasu
3 to 4 green chillies /hasi menasinakaayi (adjust to your taste)
10 to 12 cashews /kaju /godambi (optional)
Coriander leaves Chopped /kothambari soppu
5 to 6 teaspoons of chopped dry coconut ( I have used Desiccated coconut as it is almost impossible to find dry coconut in South Korea :p)
Salt as required
Sihi pongal/sweet Pongal
------------------------------------------
5 to 6 teaspoons of ghee /clarified butter /Tuppa
10 to 12 cashews /kaju /godambi
10 to 12 raisins/draakshi
8 to 10 teaspoons of fresh(preffered) /desiccated coconut
12 to 15 teaspoons of sugar (adjust to your taste)
Coconut chutney /Kai chutney
----------------------------------------------------
Grated fresh coconut /desiccated coconut - 10 to 12 teaspoons
2 green chillies /hasi menasinakaayi
Coriander leaves /kothambari soppu (optional)
Some tamarind
Salt as required
Temper it with 1 teaspoon cooking oil, 1\4th teaspoon mustard seeds, 5 to 6 curry leaves and a pinch of hing /asafoetida
7 سال پیش
در تاریخ 1396/10/17 منتشر شده
است.
899
بـار بازدید شده