Pongal brunch | Tiffin combo - Traditionally Modern Food

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Pongal brunch Video

Pongal preparation

If you are using frozen coconut thaw them

To chop

Drumstick for sambar
Onion for sambar and vadai
Tomato for sambar
Coriander leaves for sambar
Curry leaves for vadai and sambar
Cashews for Ven pongal and Sakkarai pongal

To Soak

Soak urad dal for vadai
toor dal and moon dal for sambar
Rice and moong dal for Ven pongal and Sakkarai pongal
Cashew in warm water for chutney

To Pressure cook

Toor dal, moong dal, drumstick, small onion, turmeric powder, and sesame oil; for sambar
Rice, moong dal, water and ghee for Ven pongal and Sakkarai pongal

To Grind

Saute coriander seeds, pepper, chana dal, cumin seeds, red chilli, fenugreek seeds in ghee for Sambar. Cool and grind
Coconut, cashew, coconut milk, salt, and green chilli into a smooth chutney. If required add little water
Urad dal with little cold water for vadai

To Temper

Cashews and raisins in ghee for Sakkarai Pongal
Cashew , pepper, curry leaves, cumin seeds, and ginger in ghee for Ven Pongal
Mustard seeds, fenugreek seeds, and curry leaves in ghee for sambar

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 a pinch of salt; cook
Finally, add a 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

Tiffin Sambar

Saute tomatoes till they turn mushy
Add tamarind paste, water, and other required ingredients for sambar; cook for 15 minutes
Furthermore, add dal and cook for 10 minutes
Meanwhile, Saute onion till they turn translucent in a separate pan
Add asafoetida and sambar powder; mix well and cook in low flame for 15 seconds
Transfer the sauteed Mixture to the sambar
Finally, add coriander leaves and bring to boil; turn off the stove