For the third day of the Navaratri Pooja, the neivedyam was decided as Sakkarai Pongal and Sambar Sadam. Since today happens to be Friday, it was also told making Sakkarai Pongal is important. So I decided to make Sambar Sadam and Sakkarai Pongal using new recipes and ingredients
Sambar Sadam / Sambar Rice | Easy Bisi Bele Bath
Rice - 1 cup
Toor Dal - 1/2 cup
Vegetables - Carrot, Beans, Drumstick - 2 cups
Tomatoes - 2 big
Sambar powder - 1 & 1/2 tsp (the powder is not very spicy)
Salt to taste
Tamarind pulp - 1 tsp
Hing/ Asafetida - a ping
Oil - 1 tsp
Ghee - 2 tsp
Onions - 1/2 medium
Garlic - 2 cloves
Mustard seeds, Urad dal, Jeera, Methi Mix - 1/4 tsp
Curry leaves few
Dry Red Chilies - 2
Spice Powder - 2 tsp (See the recipe below)
For Spice Powder:
Bengal Gram - 2 tsp
Coriander seeds - 1 tsp
Methi - few
Dry Red Chilies - 3
Copra - 1 tsp (opt)
Dry roast the above and grind to a semi smooth powder. This can be stored for couple of days and used in different recipes.
How to make the Sambar Sadam:
Wash and soak the rice for 15 - 20 mins.
Wash and pressure cook the toor dal with 1 & 1/2 cups along with few drops of oil, hing and turmeric for 3 -4 whistles till it is well cooked. Wait for the pressure to fall.
Then add the drained rice, 3 cups water. tamarind pulp, chopped tomatoes and pressure cook for 3 whistles.
Wash and chop the vegetables. Microwave for 10 mins or else cook separately.
Once the pressure is off, add the vegetables along with the water, spice powder. If required pressure cook for 1 whistle. Else add simmer for 5 mins.
Heat another pan with oil, ghee, add the seasoning ingredients, when mustard pops, add the onions, saute till brown.
Pour this tempering over the cooked rice and garnish with coriander leaves.
Bansi Rava Sakkarai Pongal | Chakkara Pongal with Bansi Rava
Step by Step Picture Recipe
Bansi Rava - 1/2 cup
Yellow moong dal - fistful
Bengal Gram 2 tsp
Jaggary - 3/4 cup (can decrease the amount if you feel it will be more sweet)
Ghee - 2 tsp
Cashew nuts and Raisins
How to make Bansi Rava Sakkarai Pongal:
Wash and soak the Rava along with Yellow Moong dal, Bengal Gram for 10 mins.
Then pressure cook with 1 cup water. Add more if you want it loose. Pressure cook for 2 -3 whistles.
In a pan, melt jaggary with little water, remove impurities if required. Pour this on the cooked rava and mix well.
Heat ghee and roast the nuts and add to the pongal.
The amount of water you add depends on the consistency of the cooked rava, if required add more so that it tends to be loose and easy to eat.
Hope you all had a wonderful day.