Rava Pongal with Thakkali Kuzhambu/Sooji Pongal with Tomato Gravy

I like this Rava Pongal better than the usual Pongal.This is made up of Rava/Sooji with Moongdal.Instead of the usual Gothsu combination for Pongal,I tried Tomato kozhambu..The combo was very tasty..Both the dishes are very easy to make.

Recipe Courtesy - Chitvish of Indusladies

Ingredients for Rava Pongal:

Rava/Sooji - 1 cup

Split Moong Dal/Payatham Paruppu-1/2 cup

Jeera/Cumin Seeds - 1tsp

Pepper corns - 1tsp

Coarsely grind the pepper and jeera.

Ghee -2tbsp

Ginger grated - 2 tsp

A sprig of curry leaves

Method:

Dry roast the moongdhal till a nice aroma comes.Soak in boiling water for 30 minutes.

Pressure cook the Dal in 3 cups of water for about 4 whistles.The Dal must be slightly mushy.Drain a cup of water from the cooked moongdhal.Add another cup of water to it.So altogether we have 2 cups of water.

Boil water in a pan.Simultaneously in a pressure pan heat 2 tbsp of ghee.Add the grated ginger,coarsely ground pepper and jeera,curry leaves and then the rava..Roast the rava till it becomes slightly brown.Add the hot water to it and required amount of  salt and the cooked moongdhal and stir briskly so that no lumps are formed.Close the lid of the pressure pan and simmer for about 8 minutes.Turn down the heat.

Open and top with a little bit of ghee.

Ingredients for Tomato Kuzhambu:

Onions - 2

Tomatoes - 3

Tamarind - size of a small marble

Green chillies - 3

Sambar powder - 2tsp

Mustard seeds -1 tsp

Coconut paste - 3 tsp or 1/2 can of coconut milk

A sprig of curry leaves.

Chopped coriander leaves

Salt to taste

Method:

Soak the tamarind in water and extract about a cup.

In boiling water  drop the tomatoes and after  5 minutes immerse in cold water.Remove the skin and crush them roughly.

In a pan heat 2tbsp of oil.Add the mustard seeds.When they splutter add the curry leaves,finely chopped onions.When the onions are slightly brown add the chopped green chillies.

Add the tomatoes and fry till the raw smell goes off.Now add the tamarind extract and sambar powder.Add required amount of salt.

When its starts boiling ,simmer and then add the coconut paste(or coconut milk) and allow them to boil for about 5 minutes.

Turn off the heat and garnish with coriander leaves.

Serve hot with Rava Pongal.

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Mysore Rasam

I first had this rasam in the Dharmasthala temple in Karnataka.The temple is famous for Anna Dhana(free distribution of food)everyday.The rasam tasted heavenly that we dint even need  a sidedish..It was so rich and the aroma filled the huge hall where about thousands of people had gathered for the Annadhana.

The recipe is taken from chitvish's recipe.It tasted yumm!!

Ingredients for Mysore Rasam powder:

Roast the following in 1 tsp of ghee and grind it into a fine powder

Gram Dhal/Channa Dal - 1tsp

Cumin seedsJeera - 1/4 tsp

Pepper -1/4 tsp

Hing/Asafoetida- a pinch

Coriander seeds - 2tsp

Grated coconut - 2tsp

Dry red chillies -4

Curry leaves -few

Other Ingredients:

Tamarind - marble size

Tomatoes - 1 quartered

Turmeric powder - 1/4 tsp

Boiled Toor dal - 1/4 cup

Mustard seeds - 1tsp

Jeera - 1tsp

Chopped coriander leaves

Curry leaves - a sprig

Method:

Soak the tamarind and extract about a cup.Reserve a cup of water from the boiled toor dal.Add both the tamarind extract and dhal water to a pressure pan.
Then add the tomatoes,turmeric powder,mysore rasam powder,required amount of salt,boiled toor dal and pressure cook for 1 whistle.
Open the lid of the pressure pan and add chopped coriander leaves.
Heat 1 tsp of ghee in a pan and add the mustard seeds.When they splutter,add the jeera and curry leaves.
Add the tempered ingredients into the Rasam.
Serve hot with rice.

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Aama Vadai/Lentils Vada

Vada or Vadai is a South Indian snack made up of mixed lentils.Ive not added onions in this vadai because I made these for Aadi Festival.A little bit of fennel seeds can be added while grinding and chopped onions can be added to the paste for making Masal vadai.

Ingredients:

Toor dal - 1/2 cup

Channa dal - 1/2 cup

Urad dal - 2tbsp

Dry red chillies -4 or 5

Asafoetida - 1/4 tsp

Curry leaves - few (chopped)

Salt to taste

Oil for deep frying the vadai

Method:

Soak all the dals together along with the dry red chillies for 2 hours.

Drain and keep them for about an hour.

Then grind along with rechillies,required amount of salt,asafoetida into a coarse paste.Add only 2tbsp or 3tbsp of water while grinding.

The paste should be coarse and should not be watery.Add the chopped curry leaves.


Heat 3 cups of oil in a wide pan.Make small balls and gently pat to make into a disc shape.When the oil is hot enough,drop the vadai and fry in high heat for 2 minutes.Then reduce the heat and fry for few more minutes until the vadai turns golden brown in color.

Sending this over to MLLA - 13 hosted by Harini of tumyumtreats.This event was actually started by Susan

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My first ever award

Ive just been given my first award by Nithya of 4th sense samayal for "AHEM" intelligent blogger chef for correctly guessing the name of the dish.

Thank you soo much Nithya!!

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Blueberry Muffin

Ingredients:

All purpose flour - 1 1/2 cup

Baking powder - 1 tsp

Unsalted butter -1/2 stick or 1/4 cup

Sugar - 3/4 cup

Salt - 1/2 tsp

Egg - 1 large beaten

Milk - 3/4 cup

Fresh blueberries/frozen blueberries/Dried Blueberries - 1 cup

Method:

Preheat the oven to 375 def F.Line muffin tray with liners or grease the pan with a non-stick spray.

Sift the flour along with salt and baking powder.Melt the butter and allow it to cool.

In a wide bowl,slightly beat the egg and add butter,sugar and milk and mix.

Add the dry ingredients to the wet ingredients and gently stir.Don't overmix.Fold in the blueberries.

Spoon the batter upto three-fourths full.

Bake for about 15 to 20 minutes or until the top of the muffins are slightly brown and a toothpick inserted into the center of the muffins comes out clean.

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Cool on a wire rack and serve warm.

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