Ingredients
Varagarisi / KodoMillet -1 cup
Moong Dal - 1 Tbsp
Jaggery - 1 1/2 cups
Ghee - 4 tbsp
Cashewnuts - 2 tsp
Cardamom powder - 1 tsp
Method
Pressure cook varagarisi and moong dal, in the ratio of 1:3 & leave 7-8 whistles and mash it.
Add 1/2 cup hot water to jaggery and filter it.
Boil the jaggery and when it reaches the thick consistency add the mashed Varagarisi mixture,cardamom powder and stir well.
Fry cashews in 3 tbsp of ghee and add to the varagarisi sarkarai pongal and mix well.
Serve Hot..
Ingredients
Chopped Spinach : 2 cups
Grated coconut : 2 tbsps
Red chilly : 1
Mustard seeds
Urad dal
Oil
Method
Wash and clean the spinach and chop it finely.
Heat 1 tsp oil in a kadai,add mustard seeds,broken red chilly,urad dal and fry.
Add the spinach ,a pinch sugar and salt and mix well.
After few minutes,add grated coconut,mix well and switch off the flame.
Serve hot...
Ingredients
Chinna Vengayam / Pearl onion : 1 cup ( skin removed)
Tamarind juice : 2 cups
Sambar powder : 2 1/2 tbsps
Sesame oil : 2 tbsps
Mustard seeds
Fenugreek sees
Red chilly
Curry leaves
Salt
Method
Heat oil in a tawa,add mustard seeds,fenugreek seeds,red chilly,curry leaves and fry.
Put the onions and fry.
Add sambar powder and fry Quickly.
Add tamarind juice,salt,asafoetida ,let it boil for 10 minutes.
Once the raw smell of sambar powder & tamarind is gone ,switch off the flame.
Serve hot with rice .
Ingredients
Vazhai Thandu / Banana Stem : 1 long piece
Moong dal : 1 1/2 tbsps
Grated coconut : 1/2 cup
Red chillies : 2
Mustard seeds
Curry leaves
Salt
Asafoetida
oil
Method
Soak moong dal for 15 minutes.
Peel the skin of vazhaithandu lengthwise.
Cut round pieces horizontally and remove fibre by pulling out.
Place all the rounds in butter milk water to avoid decoloration..
Now chop the rounds into thin pieces and again put it in buttermilk water.
heat a kadai,add 2 tsps oil,put mustard seeds and 1 tsp urad dal.
Add Broken red chillies,curry leaves and fry.
Now add the vazhaithandu pieces,soaked moong dal,salt and mix well.
Add 2 tbsps water mix and close the kadai with a lid.
Cook on low flame for few minutes.
Open the lid mix,add grated coconut ,mix again and switch off the flame.
Serve hot.
