May the festival of the harvest season, be one that brings along with it, all that's best and everything tht you desire. Delicacies from Tamil Nadu Prep & Cooking: 25 mts Serves 4 persons Cuisine: Tamil Nadu
What a way to shoo away the Monday blues:) Home made Pongal, Vadai and Sambhar..... nothing can beat it :) Dont you agree??? Truly a feast to your eyes and if you havent tasted these dishes ..... try them im sure you will love it!!
Rice 1 cup Moong Daal or split green gram dal 1/2 cup Cashew nuts hand full Cumin Seeds 1tsp Pepper corns 1 tsp Green Chili 2 Chopped Curry leaves 1 stalk Turmeric Powder 1/2 tsp Ginger 1 inch piece grated Salt to taste Water 3 to 3 1/2 cups
1. Wash moong daal and the rice and keep aside. 2. Heat ghee in a pressure cooker/ a heavy bottom pan. Roast cashew nuts, cumin seeds, pepper corns, green chili, ginger and curry leaves. 3. Now, add the moong daal/split green gram dal and saute for a minute. 4. Add rice, water, salt and turmeric powder. 5. Cover and cook until done. 6. Remove and serve hot.
Prep & Cooking: 1 hour 25 mts Makes 15-20 Vadais Cuisine: Tamil Nadu
Black Gram / Ulutham Paruppu – 1 cup
Onion – 1 (finely chopped)
Curry Leaves – few
Green Chilly – 3
Ginger 1 tsp grated Salt – to taste
Oil for frying
1.Soak black gram dal in a bowl of water for three hours. 2.Wash and drain. Grind it in a food processor or mixer with little or no water. The batter should be fluffy and soft. 3. Add salt and mix well. Now fold in curry leaves, chopped onions, chopped chillies and grated ginger. 4. Wet the palm of your hand with water and place a ball of the vada mix on it . Press it down slightly with the fingers of your other hand. Now using one finger make a hole in the middle of it. Drop it slowly and carefully into the hot oil. Wet your palm each time you make the donut shape - this prevents the batter from sticking on your hand. 5. Fry them until golden brown and enjoy!!