Pithukku Paruppu Sambar
(This sambar is a traditional lunch serving on the day of pongal. Best enjoyed with typically made ponga choru.)
Ingredients
White lima beans (Vellai Mochai): 150 gms
Turmeric powder: Two Tsp
Cumin seeds: One-and-a-half Tbsp
Dry Red chilli: Seven
Shallots (whole): Six
Grated coconut: Three Tbsp
Diced tomato: One big
Slit green chilli: Two
Salt to taste
Water as required
For Tempering
Gingelly oil: Three Tbsp
Mustard seeds and urad dal: Half Tsp each
Dry red chilli (broken): One
Curry leaves: Few
Shallots (chopped): Two
Method
Soak the white lima beans overnight in water and discard the bean skin by pressing (Pithukku) with thumb. Put these lima beans in hot box or tie it in clean white cloth and hang it to sprout.
Grind the cumin seeds, dry red chilli, turmeric powder and shallots to fine paste. Put the sprouted white lima beans, ground masala, tomato, green chilli and salt with enough water in pressure cooker. Allow it to cook for three whistles. Don’t overcook the beans.
Remove the lid and add coconut paste and stir. Keep it in simmering fire. Saute mustard seeds, urad dal, dry red chilli, curry leaves and shallots in gingelly oil and put it over the sambhar. Close it immediately with lid and turn off the stove. Serve it hot with Ponga Choru.
Suriya Kootu
(The name Suriya denotes the Sun. Therefore, the big yellow pumpkin is offered and worshipped during Pongal and used for cooking. This kootu is simple and tasty)
Ingredients
Diced yellow pumpkin: 500g
White chick peas: 30gm
Turmeric powder: One Tsp
Salt to taste
Water as required
For coarse coconut paste
Grated coconut: 50gm
Cumin seeds: One Tsp
Garlic: One big pod
Green chilli: Five
Curry leaves: Few
For Tempering
Coconut oil: Three Tbsp
Mustard seeds: Half Tsp
Curry leaves: Few
Dry red chilli (broken): One
Shallots (chopped): Two
Method
Soak the white chickpeas overnight. Cut the yellow pumpkin into dices and put the white chickpeas, salt, turmeric powder and water into the pressure cooker. Cook it for four whistles.
Ground the coconut, cumin seeds, garlic and green chilli coarsely. Open the pressure cooker, gently break the pumpkin mixture and stir. Keep it over the simmering fire.
Add the coarse ground coconut masala and mix well. Prepare the tempering and drop it over the kootu. Stir and turn off the stove. Serve the dish with Ponga Choru.
Karpoora Nazhigai
(An interesting preparation, this goes perfectly even evening tea during Pongal celebrations).
Ingredients
Raw rice: 250gm
Moong dal: 20gm
Palm jaggery: 300gm
Cardamom powder: One Tsp
Crushed black pepper corns: One Tbsp
Dry ginger powder: Half Tsp
Cumin seeds: Quarter Tsp
Ghee or refined oil : To deep fry
Method
Soak the rice in water for 90 minutes. Drain and dry the rice. Shallow fry the moong dal. Put raw rice and moong dal into mixie and grind it coarsely. Put the spices and palm jaggery syrup in to the rice powder. Mix it and add little water for the batter consistency. Close and leave this batter for 45 minutes. Heat oil or ghee in a kadai, take this batter in small size ladle and gently drop it into the kadai. Cook it in gentle flame and bring it into crisp and fragrant colour.
(Chef M.S. Rajmohan is the Head, Department of Hotel Management and Catering Science, G.T.N. Arts College,Dindigul. He is a member in the skill development committee of South India Chef’s Association. He runs the YouTube cookery channel “Food Tape” www.youtube.com/chefrajmohan.)
Moongil Arisi Karupatti Neivathiyam
(A traditional recipe for sweet using karupatti (palm jaggery).
Ingredients:
Bamboo rice: Half cup
Moong dal (pasiparuppu): Two Tbsp
Palm jaggery: 3/4th cup
Water: Five cups
Grated coconut: Two Tbsp
Ghee: Two Tbsp
Cashews (broken): Eight
Raisins: One Tbsp
Cardamom powder: A pinch
Method
Dissolve palm jaggery in boiling water and strain impurities. Add cardamom. Dry roast moong dal in a pressure cooker, add rice till it turns golden brown. Add four cups of water and pressure cook for four whistles. Mash the rice well and add the black jaggery syrup. Cook for five minutes under medium flame. Stir it with ghee to get a pongal consistency. Add fried cashews, coconut and take off stove. Drizzle ghee over the pongal before serving.
Panangkilangu chammpanthi
(Before preparing the main snack, the panangkilangu has to be prepared first.)
Ingredients:
Prepared panangkilangu: 10 nos.
Coconut: 1/4 cup
Green chillies: 2 Nos
Garlic: 2 cloves
Pepper powder: 1/2 tsp
Jeera powder: 1/4 tsp
Salt: 3/4 tsp
Curry leaves: 1 spring
Method:
Before cleaning the tubers, remove the skin. Then chop off the head of the tuber and wash it well. Pressure cook the tubers with one table spoon turmeric powder, half tea spoon salt and half cup each of coconut milk and water. Simmer in a cooker for 20 minutes after bringing to high pressure. Alternately you can also apply turmeric and salt paste on each tuber and steam them. Dry the cooked tubers under the Sun for a day. Slit open along the groove and remove the hard white spine. Remove fibres while breaking them into small pieces. Discard the spine and fibers. Now the sprouts are ready to be pounded.
Grind the prepared panangkilangu and other ingredients into a coarse powder using food processor or mixer-grinder. Sprinkle the powder over the sprouts and serve the snack with hot cup of coffee or tea.
Sigappi kaaikari Therrakal
(Spicy and tangy in taste, it is mainly served as a semi-gravy side dish for Idlis and dosas.)
Ingredients:
Potato: Three (peeled and cut into small pieces)
Brinjal: Two (cut into small pieces)
Tomato and onion: Two each (finely chopped)
Garlic: Four
Carrot: One
Beans: Five
Cauliflower: Half cup
Green peas: Quarter cup
Water: Three cups
Coriander leaves: Two sprigs (chopped for garnishing)
Cocount oil: Four Tbsp
Salt (to taste)
For grinding:
Tomato: Two
Grated coconut grated: Three cups
Red chillies: Four
Cumin, fennel and poppy seeds: One Tsp each
Ginger:1 small piece
For Tempering:
Mustard and fennel seeds: Half Tsp each
Cinnamon stick: One small
Bay leaves: Two
Curry leaves: One sprig
Method:
Grind all the ingredients to a fine paste with addition of little water and keep it aside. Heat oil in a pan and toss all the ingredients (mustard, fennel seeds, bayleaf, cinnamon and curry leaves) till they release aroma. Parboil all the vegetables and keep them aside. Add the chopped garlic and onions and saute till they turn golden brown. Add tomatoes and sauté till they turn tender. Add the ground paste and fry till the mixture turns soft and till the raw smell vanishes. Add all vegetables and saute the mixture. Add 1¼ cup of water and salt (as required) to the mixture and allow it to cook well on medium flame (normally takes 10-15 min to cook). Once the gravy thickens remove the dish from stove and garnish it with chopped coriander leaves. Serve the dish with chappathi or variety rice
(Chef R. Ram Prakash is a food consultant and runs CJ Kitchens – Culinary Centre through which he conducts cookery classes, catering service. He also hosts cookery shows on television channels)