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Wednesday, August 17, 2011

Palak(Spinach) Pongal

It is good to include Greens in ur daily Menu.For kids who don't like eating greens - this is very good option to make them have palak with rice or pongal or dosa or idly or chapati,puttu,vada or even with Omelette(see my Palak Omelette recipe) or Chicken.This tasty Palak Pongal can easily be done in 14 mins.Palak with rice and spices - a green pongal for Pongal lovers.Paruppu thogaiyal(thick Chutney) is the best combination for this Palak Pongal.Enjoy Cooking as much as eating!.

Palak(Spinach Pongal)- Spinach leaves cooked with rice and spices with yellow moongdal
    2 cups finely chopped palak(Spinach)
    1 cup Raw rice
    1/2 cup Split moong dhal(yellow in colour)
    1/2 cup Onion(finely chopped)
    1 1/2 tsp Cumin seeds
    a pich of dry ginger powder(optional)
    3 no.s whole red chillies
    1 tbsp Ghee
    2 tsp refined oil
    1/4 tsp chopped ginger
    2 tsp  peppercorns(20 no.s + 5 pepper corns crushed)
    2 tsp Salt to taste
    10 no.s crushed cashews(roasted in ghee)
    3 cups water

    For gram dhal thogaiyal:
    (grind these together in a mixer) 1/2 cup dry-roasted gramdal (varutha kadalai paruppu),1 cm size  tamarind, 1 tbsp grated coconut,7 red chillies,3/4 tsp salt ,1 sambar onion and 1 tbsp water

    1.Wash the raw rice and the split moong dhal together.
    2.Heat oil and ghee in a pressure pan.put chopped ginger,cumin seeds,whole red chillies and chopped
onions and saute for 2 mins.
    3.Then add dry ginger powder(sukku),crushed pepper corns and chopped palak leaves,washed raw rice and split moong dhal.
    4.Add needed water (atleast 3 cups) and salt,pressure cook upto 4 whistles.
    5.Garnish with crushed ghee-roasted cashews,mix well and serve with Paruppu thogaiyal(thick chutney).

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