This is a pongal special recipe. Since its the time of harvest all the country vegies are used.
It's more like a mixed vegie kuzhambu
Vegies here I used are yellow and white pumpkin, country bean and kizhangu used are karunai kizhangu, potato, sepankizhangu, sakaraivalli kizhangu and mocchai payiru.
INGREDIENTS:
Pearl Onion - 100gm
Vegetables - 100gm
Kizhangu - 150gm
Tamirand - lemon size
FOR MASALA:
Coriander seeds - 2 tsp
Red chilli - 4 -5 nos
Channa dhal - 1/2 TSP
Toor dhal - 1/2 TSP
Urad dhal - 1 TSP
Rice - 1/TSP
Coconut - 1/2 cup
STEPS
Pressure Cook overnight soaked mochai for 3 whistles.
Cut all veg and kizhangu in big cubes.
Soak tamirand with salt and extract.
Peal the outer skin of pearl Onion.
Wash and keep aside.
Now heat a kadai add the ingredients given under masala and dry roast each ingredients seperately one by one.
Lastly add coconut.
Let it cool and grind to a smooth paste.
Add little water for grinding.
Now heat oil in a pan add vadagam, followed by Onion cook till transparent.
Next add all vegies, kizhangu cover and cook with 1 cup of water.
When vegies are half cooked add ground masala and tamirand extract.
When starts to bubble add mochai.
Cook till raw smell goes.
Enjoy with plain rice or pal(milk) pongal.
Tips:
Use vadagam for tempering, it gives strong flavor.
Can add garlic while tempering.
Use sirukaranai and fresh local vegies.
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