Pongal, Adai Or Roti🔗

Small rice - ½ padi Fried Moong Dal/Yellow/Green Gram - ¼ padi Pure Water - 1 ½ padi Pepper Pods - ½ palam De Skinned And Grated Ginger - ½ palam Powdered Salt - 5/8 palam Ghee - 12 palam Asafoetida - ⅛ r.e

1. Fry whole moong dal until aroma arises. Then split the dals and use it. This will make the dals tasty.

2. Clean the rice and dal thoroughly. Boil pure water in a 4 padi water holding capacity pot and transfer the rice and dal into it. Close the lid after stirring it well. When the rice is 3/4th cooked, add pepper,ginger, salt and ghee. Dissolve asafoetida in water and add to the Pongal. Reduce the fire and cook for 5 minutes. Remove the skin of cashew nuts, slice them into pieces, fry in ghee and garnish.

1. Fry whole moong dal until the aroma arises. Then split the dals and use it. Add turmeric and butter to the rice, dal mixture. Boil pure water in a 4 padi water holding capacity pot and add the rice, dal mixture to it. Close the lid. When the rice is 3/4th boiled, add pepper, cumin seeds and ginger. Mix the dish well.

2. Add ghee and stir the Pongal. Keep it on slow fire. Dissolve asafoetida in water and pour it into the Pongal. Add grated coconut and keep the Pongal on slow fire for 5 minutes. Stir well and remove. Instead of coconut, cashew nuts can be added. Remove the skin of cashew nuts, cut it into pieces and add it to the Pongal.

1. Fry whole moong dal until the aroma arises.Then split the dals and use it. Add turmeric and butter to the rice, dal mixture.Boil pure water in a 4 padi water holding capacity pot and add the rice, dal mixture to it. Close the lid. When the rice is 3/4th boiled, add pepper,ginger,cloves,powdered nutmeg,powdered mace and cumin seed. Mix the dish well.

2. Add butter and stir the Pongal. Keep it on slow fire. Dissolve asafoetida in water and pour it into the Pongal. Add grated coconut and keep the Pongal on slow fire for 5 minutes. Stir well and remove. Instead of coconut, cashew nuts can be added. Remove the skin of cashew nuts, cut it into pieces and add it to the Pongal.

3. Butter is added instead of ghee in this pongal.

1. Boil water in a 4 padi water holding capacity pot. Add pigeonpea, ghee and turmeric in the boiling water and close the lid. Soak rice for ½ hour, wash and drain the water. After the dal is cooked, add the rice, stir and close the lid. After the rice is cooked 3/4th, add pepper, cumin seeds, powdered salt and ginger pieces one by one to the Pongal. Add ghee and mix well. Dissolve asafoetida in water and mix it with the pongal.

2. Grated Coconut can be added and the Pongal can be kept in slow fire for 5 minutes and then removed from the stove. Instead of coconuts, 5 palam of cashew nuts can be de-skinned, fried in ghee and added.

1. Fry all the ingredients mentioned under masala separately in little ghee except (shah jeera and asafoetida). Fry asafoetida in the pan until it becomes crispy. Powder the shahjeera along with it.

2. Wash rice and yellow lentils/green lentils and drain the water. Boil pure water in 4 padi water holding capacity pot and transfer the rice and dal into it. Add salt and masala podi into the Pongal. Add 8 palam ghee and stir well. Keep it on slow fire for 5 minutes. Refer to the 22nd seasoning method for seasoning the Pongal.

3. Add grated coconut to the dish. Instead of coconut, cashew nuts can be added. Remove the skin of cashewnuts, fry it in ghee and add it to the Pongal.

1. Soak yellow or green moong dal in water for 24 minutes. Drain the water and spread it in white cloth and dry the dal. If you soak the dal for a longer period, the dal will become mashed during the cooking period.

2. Heat ghee in a 3 padi water capacity pan. Add the cracked wheat to the ghee and keep stirring for 5 minutes. Add the dal which is dried in the cloth. Add one ladle full of boiling water to the dish and keep stirring.

3. Repeat this process of adding hot water and stirring the cracked wheat, dal mixture. Avoid pouring the boiling water all at one time. After the cracked wheat is cooked, add turmeric powder and cumin seeds.

4. The cumin seeds have to be crushed in the palm of your hands.Add broken white pepper. Soak the pepper pods in water for a whole night and drain the water.

5. Crush it in a gunny bag to remove the skin. This pepper will then become white in color. This is called white pepper. Add powdered salt and 5 palam ghee and stir for 5 minutes on slow fire. Grated Coconut can be added. Instead of coconut, de-skinned and cut cashew nuts can also be added.