Pongal brunch | Weekend brunch

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Pongal preparation

If you are using frozen coconut thaw them

To chop

• Onion for vadai
• Tomato for sambar
• Coriander leaves for sambar
• Curry leaves for vadai and sambar
• Cashews for Ven Pongal 

To Soak

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

To Pressure cook

• moong dal, small onion, tomatoes, turmeric powder, water, and sesame oil; for sambar 
• Rice, moong dal, water, and ghee for Ven Pongal

To Grind

•  coriander leaves, Pinch of turmeric powder, ginger powder, Salt, Small piece of tamarind,  coconut, pottukadalai and water for chutney
• Urad dal with little cold water for vadai

To Temper

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

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

Pongal brunch

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 

• Mash the dal well
• Add water, sambar powder, tamarind paste, salt, coriander leaves, curry leaves, and asafoetida and mix well
• Cook for 5-6 minutes until the sambar boils well; turn off the stove
• Add ghee to a small pan and heat
• When ghee turns hot add mustard seeds, fenugreek seeds, and cumin seeds and lets them splutter
• Transfer it to the tiffin sambar and bring to boil; turn off the stove

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

Coriander chutney

• Heat coconut oil and temper mustard seeds, urad dal, curry leaves in coconut oil;  add it to the chutney
• Add water according to your desired consistency; mix well 

Check out other chutney 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

• Serve the Pongal platter with a dollop of ghee