Pongal lunch menu | Pongal festival lunch

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Festival lunch preparation

To chop

• Mixed vegetables for sambar
• Tomato for rasam
• Beans for poriyal
• Cucumber for pachadi
• Raw mango for pickle
• Cashews for Ven pongal and Sakkarai pongal

To Soak

• Soak urad dal for vadai
• toor dal for sambar and rasam 
• Rice and moong dal for Ven pongal and Sakkarai pongal

If you are using frozen coconut thaw them

To Pressure cook

• Toor dal for sambar and rasam
• Cook rice
• Beans with little water, oil, and salt for beans poriyal
• Potatoes with turmeric powder and water for potato fry
• Rice, moong dal, water and ghee for Ven pongal and Sakkarai pongal

To Grind

• Coconut and green chilli for Cucumber pachadi
• Urad dal with little cold water for vadai

To Temper

• Mustard seed in ghee for Cucumber pachadi
• Cashews and raisins in ghee for Sakkarai pongal
• Mustard seeds, fenugreek seeds, and cumin seeds in ghee for Rasam
• Cashee ,pepper, curry leaves, cumin seeds and ginger in ghee for Ven pongal
• Urad dal, mustard seeds, and red chili in coconut oil for Beans poriyal
• Mustard seeds in sesame oil for Instant mango pickle

For a detailed recipe link with ingredients and instructions pls. Click on the image 

Pongal festival lunch

Sakkarai Pongal

• Prepare jaggery water and strain 
• Mash the cooked dal and rice and add milk
• Add jaggery water, cardamom powder, ghee and pinch of salt; cook
• Finally add pinch of edible camphor and turn off the stove

Ven pongal

• Mash the cooked rice and dal
• Add water, salt and ghee; mix well. Cook for 3 minutes
• Finally add tempering; mix well and turn off the stove 

Other Pongal recipes in TMF

Mixed vegetables Sambar 

• Temper and saute vegetables
• Add sambar powder,  tamarind paste, water, and other required ingredients for sambar; boil 
• Furthermore, add dal and boil
• Finally add coriander leaves and asafeotida; boil 

Check out  sambar, kuzhambu recipes, coconut-based recipes, kootu recipes in TMF

Paruppu rasam

• Saute tomatoes
• Boil tamarind, rasam powder, salt, and other ingredients 
• Add cooked dal and bring to a frothy boil
• Finally, add the tempering and turn off the rasam

Check out other rasam varieties in TMF 

Potato Fry

• Peel the potato and roughly chop them
• Do tempering and add the required ingredients, saute potato in low flame

Beans poriyal

• To the bean poriyal tempering, add cooked beans and coconut and prepare poriyal

Check out beans paruppu usili, beans thengai podi usili, potato-based recipes, and  poriyal recipes in TMF

Medu vadai

• Refrigerate the vadai batter for 30 minutes
• Heat oil
• Mix all the ingredients for vadai and fry vadai

Check out other vadai recipes in TMF

Instant mango pickle

• In a mixing bowl add chopped mangoes, red chilli powder, salt, and fenugreek powder
• Finally, add the tempering and mix well

Check out other pickle varieties in TMF

• Add salt to the  dal and mix well
• Serve the meal with a dollop of ghee