June 20, 2009

Ven Pongal & Ulluntha Vadai



1. RawRice(pachai arisi) - 1 cup

2. Moong Dhal(SiruParupu) - 3/4 cup

3. Black Pepper( milagu) - 1 1/4 tsp

4. Ginger (minced) - 1 tsp

5. Asafoetida - 2 tsp

6. Cumin Seeds - 1 tsp

7. Ghee - 5 tbsp

8. Salt to taste

9. Curry Leaves - 5 nos

10. Cashews - 10 nos( if want add extra)

11. Water - 5 cups


Wash and soak Raw Rice and Moong dal(siru parupu)) for at least 1/2 hour. Cook rice, moong dal with little salt & 5 cups of water for up to 4 to 5 whistles in a pressure cooker. . When steam releases from the cooker, open and transfer the content to a bowl .Or else take the pressur cooker with little water & keep the rice dhal bowl inside & cook it for 4 to 5 whistles.. Heat ghee in a small pan, splutter cumin seeds, black pepper (milagu) , curry leaves and ginger. While its still hot add the cashews and fry till golden. Add this to the cooked rice dhal mixture along with salt, asafoetida and 1/4 cup ghee. Mix well to blend and serve it hot with vada, chutney and sambar.

Ulluntha Vadai

  1. Black Gram(ullunthu) - 1 cups

  2. Onion(finely chopped)- 1/4 cup

  3. Ginger -

  4. Green Chilli - 1

  5. Asafoetida - 2 pinch

  6. Currry Leaves - 10 nos

  7. Coriander Leaves - 1 stk

  8. Salt to Taste

  9. Oil For Frying - 4 to 5 cups

Soak the urad dal in water for 1 to 2 hrs . Wash & drain the water. Grind it to a thick paste with some salt (if want u can sprinkle water).Grind the ginger along with the urad dhal. In the mean time chop the onions ,green chillies,coriander leaves, curry leaves & keep it ready . After you grind the dal, add the dough to the chopped onion, green chillis, curry leaves & coriander and mix it well. In a pan heat the oil. When the oil is warm,on a wet cloth place little dough and make round balls with a hole in the center. Put it in the oil and fry till golden brown. Serve hot vada with coconut chutney or ginger chutney or Sambar.

1 comment:

Pavithra Elangovan said...

First time to your blog. You have a nice space. We are big fan of vadai.