Ven Pongal

Ven pongal is spicy pongal (sakkarai pongal is the sweet dish). This is very famous in south India. Specially in T.N. In the month of January there is pongal festival which is celebrated with great pomp and joy. Ven pongal is usually served at breakfast along with thick coconut chutney and sambar. I simply love this as its very nutritious (it contains rice, moong dal). Here goes the recipe...

Ingredients:
Rice - 3 cups
moong dal - 1 cup
water - 8 cups
salt for taste

For the seasoning:
Ghee - 4 tbsp
Black peppercorns - 3 tsp
Cumin seeds - 1 tbsp
Cashew nuts - 6 nos
Curry leaves - 1 stalk

Method:
Cook the dal and rice together along with salt for taste and water in a pressure cooker up to 1 or 2 whistles or till its done. In a tadka pan, heat ghee and splutter black peppercorns, cumin seeds, curry leaves, and cashew nuts . when the cashew nuts turn very light brown, turn off the flame and do the seasoning on the cooked rice and dal. Mix well, garnish with cashew nuts (optional). Serve hot along with coconut chutney and sambar.

Note:
Do not mix before seasoning as the pongal would become sticky and the seasoning will be concentrated in one area.

Garlic curry ( poondu kulumbu/ belluli saaru)

Garlic is such a great ingredient by itself. I love to use garlic freely in most of my recipes. Garlic curry is commonly seen in south India (specially chettinad cuisine). This curry has its own medicinal values. I prepare it at least once in 2 weeks due to its health benefits. Its very helpful in gas trouble and other digestive problems. I love this taste, hope you'll like it as well. Here it goes...

Ingredients:
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - 1 stalk
Asafoetida - 1 pinch
Garlic cloves - 20 nos
Small onions - 1/2 cup
Chilly powder - 3 tbsp
Coriander powder - 1 tbsp
Tamarind extract - 2 tbsp
salt for taste
oil - 4 tbsp

To grind:
Tomatoes - 2 nos
Small onions - 8 nos
Red chillies - 4 nos

Method:
Heat oil in a wok. Add mustard seeds, fenugreek seeds, Asafoetida , curry leaves and fry till the seasoning is done. Add shallots(small onions), garlic cloves, red chilly powder and fry for 3 min. Now add ground paste, coriander powder and saute for 5 min. Add salt, tamarind extract, enough water and cook till its done (garlic becomes soft and oil floats on top). Serve hot with rice.

Note:
Some people prefer to add ground black peppercorns instead of chilly powder. You can do that way, if you'll prefer that.

lentils Kofta curry (parappu kola urundai kulumbu)

Kofta curry is a south Indian delicacy. I must say its such a prominent part of chettinad meals. This one is parappu kola urundai kulumbu which means lentils kofta curry. Quite an elaborate one, but its worth it. The taste is so classy. I can't imagine anything better than this for a vegetarian feast. Its one of the best vegetarian curries that I have ever had. Traditionally they make kofta by steaming, then make a kulumbu or curry using onion, tomatoes and other spices (for thickening the gravy they add rice powder (usually idly rice is roasted, then ground to paste along with spices and added to the gravy). They add the seasoning in the beginning , but I prefer to add it at the end. The way I cook is bit different as I prefer to grind everything in to paste (as this increases thickness of the gravy). This gravy or curry has all the spice, tang and flavour in it. For non-vegetarians there is meat balls curry, how about the vegetarians??? here is this recipe for them lentils dumpling curry. This is simply superb! and worth it! I would be sending this recipe to Delicious dals event conducted by Suma of veggieplatter.
Here is the recipe..

Ingredients:
lentils koftas - 6 nos
onions - 1/2 cup
ginger - garlic paste - 1 tbsp
chilly powder - 1 tbsp
thick tamarind paste - 1 tbsp
salt for taste
oil - 4 tbsp

To grind ( mixture 1):
Tomatoes - 2 nos
onions - 1 nos
grated coconut - 1/4 cup

Fry in oil then grind ( mixture 2):
Red chillies - 10 nos
coriander powder - 1 tsp
jeera powder - 1/4 tsp
aniseed - 1/4 tsp
poppy seeds - 1 tsp

Finally grind mixture 2 along with mixture 1 to make the FINAL MASALA

For seasoning:
mustard seeds - 1/4 tsp
fenugreek seeds - 1/4 tsp
aniseed - 1/2 tsp
curry leaves - 1 stalk

Method:
Heat oil in a stew pot, add finely sliced onions(1/2 cup) and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and continue to fry. Add the final masala mixture and stir well. Add salt, water, cover and cook until its almost done. Now add lentil koftas and cook for 5 min. Finally do the seasoning. Serve hot with rice.

Note:
Do not fry fenugreek seeds for long( during seasoning) as this may make the curry bitter.
recipe for lentil koftas - Soak toor dal(1/2 cup) and channa dal ( 1/2 cup) for 2 hours in water( or can use only toor dal quantity should be 1 cup). Grind red chillies(8 nos), aniseed and cumin seed (1/2 tsp), salt and grind to smooth paste. Now add soaked dals and grind to coarse paste( don't add water).
Add finely chopped onions, coriander leaves, and grated coconut to this ground paste and mix well. Make small balls and deep fry in hot oil( can also steam them)