Kaanum Pongal combo | Kanu Pandigai

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FESTIVAL LUNCH PREPARATION

TO CHOP

• Mixed vegetables for Aviyal
• Beetroot for thogayal
• Raw mango for pickle
• Cashews for Aval Pongal

To prepare

• Soak moong dal for Pongal
• If you are going to use frozen coconut, Thaw them

TO PRESSURE COOK

• Beetroot, turmeric powder and salt  for thogayal
• Moong dal for Sakkarai pongal
• Fluffy rice with sesame oil for puliyodarai, peanut rice, and curry leaves rice
• Mushy rice for curd rice
• Fluffy rice with little coconut milk for coconut rice
• Mixed vegetables, oil, water,and ground coconut and required salt for Aviyal 

To roast

• Dry roast urad dal, channa dal, red chilli, and pepper until dal start to change color. Add curry leaves and saute till dal turn golden brown for Curry leaves rice
• Roast fenugreek seeds, urad dal, channa dal, red chilli, sesame seeds,  roasted peanuts, and coconut in peanut oil/ sesame oil for peanut rice
• Urad dal and red chilli in coconut oil. Add cooked beetroot, tamarind, little water and saute for beetroot thogayal

To grind

• coconut, green chilli, and water for Aviyal
• Roasted thogayal ingredients with little water for beetroot thogayal
• peanut rice ingredients 
• Curry leaves rice ingredients 

Ghee Tempering

• Cashews and raisins for Sakkarai pongal
• Mustard seeds, curry leaves, green chilli, ginger, and raisins for curd rice

Sesame oil tempering

• Urad dal, mustard seeds, chana dal, red chilli, curry leaves, and peanut  for Puli sadam, peanut rice, and curry leaves rice
• Mustard seeds for Instant mango pickle

Coconut oil tempering

• Urad dal, mustard seeds, chana dal, red chilli, curry leaves, cashews, and peanut  for Thengai sadam
• Curry leaves for Aviyal

Prepare rice for Kalandha sadam

• Fluff the rice and separate rice for puli sadam, peanut rice, and curry leaves rice. Sprinkle little sesame oil 
• Spread the coconut milk rice on a wide plate and fluff 
• Mash the curd rice. Add salt and milk; mix well and let it cool

Click on the image for the recipe link

Aval Pongal

• Cook aval with enough water until Aval turns soft
• Add cooked dal, ghee; mix well and cook
• Furthermore add jaggery, water, cardamom powder, and ghee; cook till Pongal comes together
• add roasted cashews and raisins; mix well and turn off the stove

Checkout other Pongal recipes and Aval recipes 

Instant Puli Sadam

• Cook tamarind extract, salt, turmeric powder for 3 minutes
• Add prepared rice, tempering, and fenugreek seeds powder; mix well

You can also prepare pulikaichal

Coconut rice

• Saute coconut till they slightly change color
• Add salt, fluff rice, tempering, and mix well

Peanut rice

• Mix rice and peanut podi well
• Add tempering,  freshly crushed pepper, and asafoetida; mix well 

Curry leaves rice

• Mix rice and peanut podi well
• Add tempering and asafoetida; mix well 

Curd rice

• Add sour cream and curd to curd rice; mix well

Check out other curd semiya,  variety rice recipes in TMF and no onion no garlic rice

Aviyal

• Mix curd and roasted curry leaves to Aviyal vegetables 

Check out other coconut-based recipes,  curd based recipes in TMF, and kootu recipes in TMF

Vadam

• Fry vadam in hot oil 

Check out other vadam recipes in TMF

Instant mango pickle

• Add chilli powder, salt, fenugreek powder to cut mangoes; mix well
• Finally, add tempering and mix well 

Check out other pickle recipes in TMF

Beetroot thogayal

Check out other thogayal recipes in TMF