Pongal (Pongali)

For Powder :

Ingredients :

Toor dal - 1cup

Chana dal - 1/2 cup

Dhaniya - 4 tbl spoons

Red Chillies - 15

Pepper - 3 tbl spoons

Lavang - 10

Elachi - 5

Cinnamon stick - 2

Procedure :

1.Fry them separately in pan without oil.Make them cool and grind it as powder.

For Pongal :

Ingredients :

Rice -1 cup

Toor dal - 1/4 cup

Water - 2 1/2 Glasses

Pongal Powder - 1 to 1 1/2 tbl spoon

Salt - to taste

Tarmarind Paste - lemon size (soak in water)

Mustard Seeds - 1/4 tbl spoon

Red chillies - 4

Curry Leaves - 5

Procedure :

1.Take cooker add rice, toor dal and wash it.Now add water in that and pressure cook 3 whistles.

2.Now keep that cooked rice on stove in low flame and add tarmarind paste with water,salt and pongal powder and mix it.

3.Take pan add oil and heat it.Then add mustard seeds,red chillies,curry leaves and fry it.Add this fried mustard seeds to cooked rice.


4.Serve Pongal with fried vadiyam.

Cauliflower Pickle

Ingredients :

1.Cauliflower - 4 cups

2.Red Chilli Powder - 1 cup

3.Mustard Seeds powder - 1 cup
(Grind mustard seeds)

4.Salt - to taste ( little less then 1 cup )

5.Lemon Juice - 1 cup

6.Garlic (full) - 2

7.Oil - 1 Cup

Procedure :

1.Separate cauliflower into small flowers then wash it and make it dry without water.It must be dry while preparing pickle.

2.Take glass bowl then add cauliflower,red chilli powder,mustard seeds powder,salt,lemon juice,garlic cloves(remove garlic layers),oil and mix it.
We have to keep 2 days and we can use from 3rd day.

Note:If we keep outside we can use this pickle for one week otherwise we have to keep this pickle in fridge and we can use it.