Last year we spent Pongal at Maniachi, Tamil Nadu with Mahesh’s family. The whole family got together and had a blast. The house was filled with the squeals of the three bacchas and me. We played a silly game with stones called “iri piri” and cooked and ate lots of food.
With ten people to feed, the whole day went in chopping, cooking, chomping, and then cleaning. The day after Pongal was the real highlight for me. Mahesh’s sister made awesome biryani and mutton dalcha! Its the stuff you dream about when you feel low..it was that good.
This year we were by ourselves in Delhi for Pongal. I was quite excited and wanted to make venn and sakara pongal for Mahesh. I got the recipe for the sweet pongal from a friend’s mom. Since I consider myself an expert at making venn ponga, did not need any guidance for it 🙂
Here’s the spread:
From left to right – venn pongal, masala wadas, avial, and sweet pongal.
2 cups rice
1 cup moon dal
2-3 tbsps of pepper
2 tbsps of finely chopped ginger
2 tbsps of ghee
1tbsp Mustard Seeds
1 tbsp jeera
Dash of hing
Dry roast the dal and then boil with the rice with 8 cups of water and salt. Heat the ghee and add the remaining ingredients and then mix this with the rice and dal. As simple as that 🙂
I know that avial does not go with pongal. I had a solid craving for it so went ahead and made it 🙂
Beans 10 nos
Chopped/Grated Coconut – 4-5 tbsps
2 Green Chillis
1 tsp Mustard Seeds
Cut the potatoes, carrots, pumpkin, raddish and beans into 1 inch pieces. Steam these vegetables with a little salt. Grind the coconut with 1 tsp jeera and two green chillis into a smooth paste. Add this paste to the steamed vegetables and let it cook. When the veggies are done and the coconut paste has also cooked, add 3-4 tbsps of curd and turn the gas off. Heat 1 tsp of oil and add the mustard seeds and curry leaves and once they splutter add to the avial.
* Note: All pictures were taken by Mahesh 🙂