Classic Combo - 41

Venpongal + Ulundu vadai + Coconut Chutney + Tiffin sambar + Filter Coffee 





Venpongal Recipe

Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger : 1 piece
Whole Pepper : 1 tbsp

Jeera : 1 1/2 tbsps 

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.


Ulundu Vadai / Medhu Vadai / உளுந்து வடை

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil

Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..

Note : Skip the onion if you are making for pooja.

Coconut Chutney Recipe - Click Here 

Saravana bhavan style tiffin sambar Recipe - Click Here  


Filter Coffee Recipe - Click Here 






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