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When the sun roasts the earth and our skin starts to sizzle, the body doesn’t crave spice — it longs for something cool, earthy, and soothing. And that’s when Kambu Koozh comes into the picture like an age-old friend with a pot of wisdom.
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| A Festive Collection of Pongal Delights |
The arrival of January marks the beginning of the vibrant Pongal Season, a time of gratitude, joy, and traditional feasting. Pongal, both a harvest festival and a dish, beautifully encapsulates the spirit of Tamil Nadu’s agrarian culture. The festival’s name derives from the Tamil word "Pongal," meaning "to boil over," symbolising abundance and prosperity. In this post, we’re diving into the world of Pongal recipes—a mix of both sweet and savoury delights that you can recreate in your kitchen to celebrate the season.
Pongal is a four-day-long harvest festival dedicated to the Sun God for blessing the crops and sustaining life. Each day of Pongal holds a unique significance:
Rice, the staple crop of South India, takes centre stage during Pongal, and the festivities are incomplete without an array of dishes prepared using freshly harvested rice. From the iconic Sarkkarai Pongal (Sweet Pongal) to the savoury Ven Pongal, the season’s menu highlights traditional recipes brimming with authentic flavours. While Sarkkarai Pongal is sweetened with jaggery and enriched with ghee-fried nuts and raisins, Ven Pongal is a simple yet flavourful savoury dish, seasoned with spices and tempered with curry leaves. Adding to the line-up, specialities like Akkaravadisal, Kalkandu Pongal, Aval Pongal and even Kerala’s Ney Payasam and Aravana Payasam provide a variety of sweet options with slight regional twists.
One dish I find particularly fascinating during this season is Moonu Raja Pongal.
Though traditionally prepared by Karaikkal and Pondicherry Christians
for Epiphany, this dish feels deeply synonymous with the Pongal season
and South Indian culture. It also symbolises the historical legacy of
the Three Kings - The Moovendars (Cheras, Cholas, and Pandyas) who once ruled the region, making it an exceptional choice to commemorate both tradition and history.
This post offers a curated collection of sweet and savoury Pongal recipes, tried and tested in my kitchen, perfect for celebrating the spirit of this harvest season. Whether you prefer classic recipes or modern variations like Millet Pongal, there's something here for everyone.
Explore each recipe by clicking the links above and get inspired for your festive menu!
Akkaravadisal, also known as Akkara Adisil, is a traditional sweet dish offered to Lord Vishnu in the Sri Rangam and Srivilliputhur temples. It is a quintessential Iyengar (Vaishnava) delicacy, made with rice, moong dal, milk, jaggery, and ghee. This dish is traditionally offered as Prasadham during the Margazhi month (mid-December to mid-January) and on the auspicious day of Panguni Uthiram.
This sweet offering is a rich combination of ingredients: rice and moong dal cooked in milk, sweetened with jaggery syrup, and flavoured with cardamom and edible camphor. It’s finished with ghee, raisins, and cashews, giving it a divine, melt-in-the-mouth texture.
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The authentic flavour of Akkaravadisal comes from slow cooking in a bronze pot over a wooden fire in the temple kitchens (Madapalli). This method enhances the taste, making it a truly divine offering that carries centuries of tradition.
Akkaravadisal dish holds a special place, especially during Koodaravalli, an auspicious day observed on the 27th day of the Tamil month Margazhi, as part of the Pavai Nombu. Throughout Margazhi, Sri Andal sang daily verses of Thirupavai in praise of Lord Vishnu. To mark the end of Pavai Nombu, Akkaravadisal, the sweetest and most divine offering, is shared as a symbol of devotion and celebration.
As part of the Pongal celebrations, I’m excited to share my favourite recipe—Akkaravadisal. Click here for a detailed recipe...
Sarkkarai Pongal (or Chakkara Pongal) is a beloved sweet dish traditionally made during the Pongal Festival in South India. This comforting and rich recipe is prepared with raw rice, moong dal (Pasi Paruppu), jaggery, and a generous amount of ghee, garnished with cashews and raisins. It’s served as Naivedhyam/Prasadham in temples and during Poojas at home, making it a significant offering during religious occasions.
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Rice is the staple crop in South India, and alongside other local ingredients, Sarkkarai Pongal emerges as the quintessential dish for any celebration. The combination of raw rice and moong dal cooked together in milk, sweetened with jaggery, is the base of this delightful recipe. The dish is further flavoured with cardamom, dry ginger, edible camphor or cloves, and finished off with ghee-roasted cashews and raisins, giving it that unmistakable divine taste.
As we celebrate Pongal, it's time to share the delicious recipe for Sarkkarai Pongal, a Sweet Pongal Recipe that's perfect for any occasion. Click here for the full recipe and detailed instructions!
Kalkandu Pongal (also known as Kalkandu Sadham) is a delightful, creamy dish made with raw rice, milk, and sweetened with rock sugar (Kalkandu). Flavoured with cardamom and garnished with roasted cashews and raisins in ghee, this dish is an essential part of temple offerings, especially in Madapalli (temple kitchens).
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Kalkandu Pongal is a simple yet delicious recipe that can be made for any festival or pooja at home. It is traditionally offered as Naivedhyam (Prasadham) in temples, with the Chidambaram Natarajar Temple being one of the most famous places where this dish is served. The unique flavour and divine essence it carries, especially when prepared in the temple kitchens, makes this dish truly special.
Let’s delve into the creamy delight of Kalkandu Pongal/ Kalkandu Sadham, a traditional sweet made with rock sugar and milk. Perfect for festive occasions and temple offerings! Click here for the detailed recipe and instructions!
Aval Kalkandu Pongal is a quick and creamy sweet dish made with Aval (flattened rice), milk, and rock sugar (kalkandu), flavoured with cardamom and garnished with roasted cashews and raisins. This authentic recipe is a cherished preparation from the temple kitchens (Madapalli), often served as prasadam during Margazhi, especially on auspicious occasions like Paavai Nombu.
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The unique charm of Aval Kalkandu Pongal lies in its simplicity and divine taste. Temples add a magical touch with a hint of edible camphor, giving it a distinct flavour that lingers on your palate. This sweet delight holds a special place in South Indian festivities, symbolising devotion and abundance.
Discover the rich and creamy flavours of Aval Kalkandu Pongal, a festive favourite and a cherished temple prasadham! Click here for the full recipe and step-by-step guide!
Festivals are a time for indulgence and delicious feasts, and Pongal is no exception! While the classic Sarkkarai Pongal is made with rice and dal, here's a healthier variation to try—Millet Sweet Pongal. This version replaces rice with millet, blending tradition with wholesome goodness.
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Though, festivals calls for indulgence and good food, as a norm I would like to prepare Pongal with Rice and Dhal. If you are looking for a twist and a healthier version, then this Millet Sarkkarai Pongal falls gently into the genre. The cooking method is same as how we make Sarkkarai Pongal with Rice, where millet is substituted instead of Rice. Millet and Moong Dhal(Pasi Paruppu) are used to prepare this Sweet Pongal and Jaggery(Cane Sugar) is used to sweeten the dish, which gives the name Sarkkarai Pongal/Chakkarai Pongal.
Millets, paired with moong dal (pasi paruppu), create a nutty and creamy base, while jaggery (cane sugar) adds its signature sweetness. The result? A divine dessert that’s perfect for festive celebrations, temple offerings, or even as a nutritious treat for your family.
Love Millets? Then don’t miss out on these Sweet Millet Pongal & Savoury Thinai Pongal, here!
Pro Tip: Choose Barnyard Millet/Kuthiraivali (குதிà®°ைவாலி) or Foxtail MilletThinai (தினை) for a soft and creamy consistency. Roast the millet lightly for added flavour before cooking.
The tradition of making Moonu Raja Pongal or Three Kings Pongal for Epiphany, observed in the Karaikkal and Pondicherry regions—a French colonial town—is a fascinating blend of culture and history. This age-old custom, rooted in January's festive spirit, was entirely new to me. It amazed me to discover a dish so deeply traditional and uniquely South Indian, created to commemorate this special day.
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| Moonu Raja Pongal - A South Indian Epiphany Pongal |
Crafted with simple, locally available ingredients like raw rice, coconut milk, and sugar, Moonu Raja Pongal embodies the essence of Tamil Nadu’s culinary heritage. Interestingly, Epiphany coincides with Tamil Nadu’s Harvest Festival, Pongal, making this dish even more significant.
What adds more intrigue is the historical narrative behind this tradition. Some believe that this Pongal is prepared to honour the Three Great Kings who ruled Tamil Nadu and parts of Kerala—the Cheras, the Cholas, and the Pandyas—revered as the "Moovendars" (Three Kings). This dish not only celebrates a Christian festival but also pays homage to Tamil Nadu’s royal lineage.
Moonu Raja Pongal Recipe is an exceptional blend of tradition, history, and flavours—a perfect addition to your Pongal or Epiphany celebrations!
Aravana Payasam, a delectable prasadham from the sacred Sabarimala Shree Ayyappa Swami Temple, holds a revered place in South Indian culture. As the most important offering made at Sabarimala, this divine dish represents devotion and simplicity at its finest.
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| Divine Aravana Payasam - Sabarimala Prasadham |
Made with just three ingredients—Unakkalari (raw rice), Sarkkara (jaggery), and ghee—Aravana Payasam is a perfect blend of rich flavours and spiritual essence. Despite its simplicity, this payasam leaves an unparalleled impression on both taste buds and hearts. Perhaps that's the magic of prasadhams—they nourish not just the body but also the soul.
Growing up, I’ve always admired how my parents made the best Neypayasam and Aravana Payasam, especially for Annadhanam (community feasts). The kitchen would fill with the mesmerising aroma of jaggery caramelising in ghee, a fragrance that remains etched in my memory. Whether you're recreating this recipe for a special occasion or as a personal offering, its divine flavour will surely leave you in awe!
Experience the Emotion of Aravana Payasam: Recreate this divine prasadham at home and connect with its cherished tradition and spirituality. Click here for the recipe!
Neypayasam is a divine dessert served as prasadham in most Kerala temples. Made by slow-cooking Raw Rice/Unakkalari with generous amounts of Ghee and Jaggery, this sweet indulgence is thick, rich, and meant to be savoured in small portions.
While Neypayasam and Aravana Payasam aren’t traditionally termed as Pongal, their ingredients and significance as temple prasadhams make them a perfect fit for the Sweet Pongal genre. If you're craving a Kerala-style Pongal without dhal, these Payasams are a delicious and unique choice.
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Savour the authentic taste of Kerala temples with Neypayasam, a divine treat steeped in ghee and jaggery. Click here for the full recipe and tip
Chak Hao Amubi, a delightful treat from the enchanting Northeastern region of India, showcases the rich culinary traditions of Manipur. This kheer, made with the distinctive black glutinous rice, is reminiscent of the Chettinad specialty, Kavuni Arisi Pongal (which has its roots from Myanmar - the earlier Burma), yet carries its own unique flavour profile.
Black rice, known as Amubi in Manipuri—takes centre stage in this dessert. And thus the dessert Chakhao Amubi,—where Chakhao means delicious and Amubi means black gets its name. The rice's nutty aroma and flavour develop beautifully as it is slow-cooked with minimal ingredients, making this kheer a simple yet decadent delight.
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Traditionally served during major feasts, festive events, and special occasions, Chak Hao Amubi embodies the spirit of Manipur’s culinary artistry. Its dark, alluring hue, combined with a mildly sweet taste, makes it an ideal choice for celebratory meals. And the best part? This kheer is as nutritious as it is delicious, thanks to the nutrient-packed black rice.
If you're looking for a unique dessert that’s not only easy to prepare but also impressively exotic, Chak Hao Amubi is the perfect pick. Click here for a detailed recipe, a dessert that’s both visually striking and flavour.
Ven Pongal, also known as Khara Pongal, is the savoury counterpart to the sweet Pongal. This classic South Indian tiffin item holds a special place in traditional breakfasts and festive spreads. Popularly served in restaurants and during functions or weddings, Ven Pongal is cherished for its simplicity, rich flavours, and wholesome nutrition.
Ven Pongal isn’t limited to breakfast tables. It’s a star dish during Pongal celebrations in Tamil Nadu and is also popular in the southern parts of Andhra Pradesh. Its rich and comforting taste makes it a go-to option for festive mornings. Additionally, variations like Ven Pongal with raw rice, millets, or even semolina provide exciting options for those looking to explore different flavours and textures.
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While the base ingredients mirror those of Sweet Pongal, the savoury twist in Ven Pongal comes from its delightful seasoning. Mild spices like black pepper and cumin seeds are tempered in generous amounts of ghee, lending a distinctive aroma and flavour. This minimal yet effective seasoning elevates the dish, making it a comforting meal that satisfies both the palate and the soul.
Ven Pongal is more than just a flavourful dish—it’s a perfect blend of carbohydrates and proteins. The split moong dal (yellow lentils) and rice combine to create a balanced meal. Additionally, the inclusion of spices like black pepper and cumin adds to its health benefits, making it a nourishing choice to kickstart the day.
If you're looking for a Savoury Pongal Varieties that’s not only easy to prepare but also complete meal, Ven Pongl prepard with Raw Rice & Moong dhal, is the perfect pick. Click here for a detailed recipe, a dish that’s both wholesome and flavourful.
Rava Pongal, also known as Semolina Pongal, is a creative take on the classic Ven Pongal recipe. In this version, the traditional rice base is replaced with white rava (semolina), resulting in a dish that’s soft, light, and incredibly satisfying. Loved for its unique texture and simplicity, Rava Pongal is a must-try variation for anyone seeking a wholesome and delicious meal.
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Rava Pongal retains the essence of Ven Pongal while offering a modern twist. The combination of semolina with the aromatic seasoning of black pepper, cumin seeds, and ghee creates a comforting dish that’s both nutritious and flavourful. It’s a wonderful option for breakfast, brunch, or even a light dinner.
Love Savoury Pongal Varieties? Rava Pongal, crafted with the goodness of Semolina and Moong Dal, is a light, fluffy twist on tradition that you simply can’t miss! Discover the Detailed Recipe Here!
Thinai Pongal/Foxtail Millet Pongal, is a delightful variation of the classic South Indian dish, Ven Pongal. By swapping rice for the nutritious and fibre-rich Foxtail Millet (Thinai), this dish offers a healthier, yet equally comforting alternative. The best part? The method remains nearly the same, with a slight tweak in the millet-to-water ratio.
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Whether you're making Millet Pongal for breakfast, lunch, or dinner, it’s an easy, filling meal that fits into any part of your day.
For this recipe, I’ve used the classic pressure cooker method to make it quick and hassle-free. The ratio of Thinai (Foxtail Millet) to water is 1:3, and I’ve substituted half a cup of water with milk to make the Pongal extra creamy and soft. A generous dollop of ghee adds that final touch of richness!
This ratio works equally well for other millets like Samai (Little Millet) and Kuthiraivali (Barnyard Millet). It’s versatility at its best!
Craving a healthier twist on the traditional Ven Pongal? Don’t miss out on my Millet Pongal – Thinai Venpongal Recipe – a perfect, fibre-rich alternative that’s both delicious and nutritious. Click to discover how this comforting dish can elevate your meals!
Pairing Sweet Pongal and Ven Pongal with the right side dishes elevates the festive experience. Here's how you can make your Pongal menu even more delightful.
Ven Pongal or Khara Pongal pairs beautifully with a variety of flavourful side dishes that elevate the comforting dish into a feast. While the classic Coconut Chutney and aromatic Sambar are timeless favourites, there’s so much more you can explore to create a vibrant Pongal spread.
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I love to prepare a Spicy and Tangy Curry to pair with Pongal, featuring a medley of vegetables and Mochai Kottai (Lima Beans). This simple yet flavour-packed dish is none other than the beloved Puli Kuzhambu, a tamarind-based curry that perfectly complements the mild, creamy texture of Pongal.
Another classic variation often served during the Pongal festival is the Pongal Puli Kuzhambu. This traditional dish stands out for its unique combination of locally sourced vegetables such as sweet potato, raw plantain, squash, eggplant, taro, and broad beans, paired with lima beans for added texture and protein. The rich, tangy flavours of tamarind and the warm spices make it a quintessential addition to the Pongal menu.
Whether you’re serving it with Ven Pongal or Khara Pongal, this flavourful Puli Kuzhambu elevates the meal, bringing balance and depth to your festive spread. Click the link for a detailed recipe.
A Pongal feast feels incomplete without the addition of golden, crispy Uzhundhu Vadai, famously known as Medhu Vadai. These lentil fritters, with their crisp exterior and fluffy interior, bring an irresistible crunch to the festive spread. Uzhundhu Vadai pairs delightfully with coconut chutney and steaming hot sambar, offering a balance of textures and flavours.
Complete your Pongal Menu with crispy Uzhundhu Vadai, perfectly paired with Sweet Pongal and Ven Pongal. Click here for recipe best!
Festival time is all about celebrating togetherness, traditions, and, of course, indulging in good food. This Pongal, let your festive table shine with a delightful spread of both Sweet Pongal and Ven Pongal, paired with traditional side dishes that make every bite memorable.
Complete your Pongal menu with crispy Uzhundhu Vadai, flavour-packed Sundal, and comforting sides like Sambar, Coconut Chutney, or tangy Puli Kuzhambu. End the celebration on a warm note with a steaming cup of Filter Coffee or aromatic Masala Tea.
Pro Tip: Serve everything on a banana leaf to embrace traditional vibes and make the meal more special!
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To craft a festive Pongal feast, include these essential dishes:
To make your festival truly special, Check out the complete Pongal Menu here for detailed recipes and pro tips
This Pongal, share the joy of good food with loved ones and savour every bite. Whether you’re hosting a big gathering or keeping it simple, this menu is sure to win hearts.
Celebrate with this delicious Pongal Menu, and don't forget to share your creations!
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| ANDHRA MANGO DHAL - MAMADIKAYA PAPPU |
Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do. The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more, it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal.
The original inspiration for this Andhra Style curry got into my head from Amulya Malladi's Novel - The Mango Season & Song of a Cuckoo Bird. In the Mango Season Novel, she even has written a brief recipe for Mango Pappu which inspired me to the core and the next time when got a few Raw Mangoes, I cooked this curry. In the novel A Cuckoo Bird, the kids at the ashram would look forward for this curry during Mango season.
The recipe was more or less similar to Thalicha Paruppu & Andhra Tomato Pappu, but the addition of Raw Mangoes in dhal literally fancied my instincts - for a person who loves tangy food, needless to say... This Andhra Style Mango Dhal gave a wonderful flavour with a high note of tanginess in its taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu. As this recipe is cooked along with a good amount of Mangoes, the recipe gets to be known as Mamadikaya(Mango) Pappu.
Mamadikaya Pappu served with piping hot Rice & a hearty drizzle of Ghee
is an absolute treat. Combine it up with your choice of Stir-fries for a
complete meal. This Mango Pappu is a traditional recipe from
Andhra/Telangana prepared with Tuvar
Dhal/Pigeon Pea Dhal. Mangoes are cooked along with the Dhal, and then mashed & mildly
seasoned with Onions & Garlic & then the dhal is
tempered with spices which gives additional notes of flavours to this
dish. I have left a few Mango Pieces without mashing, so that I could bite into some raw mangoes from the curry.
I
usually cook Dhal in a Pressure Cooker, which
makes the cooking faster. And all the more, it is hassle-free & I
feel lot more comfortable cooking Dhal in a Pressure Cooker. Can soak
the Tuvar Dhal for about 30 Minutes if you are
cooking the Dhal in a regular Sauce Pan. Soaking facilitates fast cooking, and draining out the water used for soaking helps avoid the
bloating caused by certain Pulses. I have seasoned the cooked Tuvar
Dhal first and then have cooked it for a few minutes, which helps the
flavours to get well infused into the Dhal before tempering the Mango
Pappu.
For more Recipes with DHAL, Click here...
Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes
For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...
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| ANDHRA MANGO DHAL - MAMADIKAYA PAPPU |
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU |
This Menu is one quick combination of South Indian Tiffin Items which suits well to be catered for a Breakfast or a Dinner. The Menu in this post consists of Rava Kesari, Ven Pongal, Uzhundhu Vadai, Tiffin Sambar & Coconut Chutney. And it is served along with a wonderful Dabara full of South Indian Filter Coffee. A simple Mini Tiffin Menu, which can easily be fixed with simple planning & preparations.
Mini Tiffin is one Menu served commonly in South Indian Restaurants and specifically in Saravana Bhavan and Shree Annapoorna Gowrisankar, CBE. I never miss a chance of ordering Mini Tiffin when I eat at these restaurants. Though heavy for my standards, I gobble up each dish leaving my tummy full and sedated out of food. The chance of eating these varieties cater only when I travel back to places where these restaurants exist. To eat at Shree Annapoorna Gowrisankar, needless to say I need to go to my hometown CBE. Saravana Bhavan have their outlet in Kuala Lumpur and Singapore. So a trip to Singapore or KL is incomplete without eating at this place.
The Mini Tiffin catered in Shree Annapoorna Gowrisankar and Saravana Bhavan usually consists of a Bowl of Mini Idli soaked up in Sambar, Uzhundhu Vadai, Plain Dosai or Mini Masal Dosai, Ven Pongal or Rava Kichadi & Kesari. The platter would come along with 2-3 different varieties of Chutneys, Coconut Chutney, Kara Chutney, Kothamalli Pudina Chutney and a small bowl of Sambar. Sometimes Pongal/Masal Dosai would be substituted with Poori and Potato Masala.
Whatsoever, a heavy-heavy Breakfast and later the day gets to be like Potha Potha(in terms of my Son). But when you get a chance of tasting all goodies in one platter, and it is possible only at times, then I would personally would never miss a chance. And least to mention the Filter Coffee, which is an absolute showstopper.
The menu in this post is a quick fix one with a few Tiffin items, not all the dishes mentioned in Mini Tiffin Menu, but just a few to satiate the so-called craving for Mini Tiffin. This Menu happened a few days back. I had planned to make Uzhundhu Vadai and Rava Kesari for evening snacks, and it got postponed to Dinner, then I added Ven Pongal to go along with the above two dishes. Served it along with Sambar and Coconut Chutney and finished off the dinner with a strong cup of Filter Coffee.
So here goes a simple South Indian Breakfast/Dinner Platter and here it's as they display in South Indian Restaurants. Let me list it down in that style...
TODAY'S SPECIAL:
UZHUNDHU VADAI - உழுந்து வடை
RAVA KESARI - ரவா கேசரி
VEN PONGAL - வெண் பொà®™்கல்
CHUTNEY - தேà®™்காய் சட்னி
FILTER COFFEE - பில்டர் காபி
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU |
Cuisine - South Indian
For more TIFFIN ITEMS, Click here...
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - UZHUNDHU VADAI |
Uzhundhu Vadai or Medhu Vadai is one ultimate tea time snack, or an item served in a Breakfast/Lunch Menu. A call for a special South Indian Vegetarian Menu is incomplete without Uzhundhu Vadai. Some Menus serve Paruppu Vadai instead of Uzhundhu Vadai too.
For a detailed recipe on UZHUNDHU VADAI/MEDHU VADAI, Click here...
These crispy fritters are prepared with Urad Dhal. Soaking and grinding it in a perfect way is the secret behind crispy Medhu Vadais. And ya, the quality of Urad Dhal plays a major role in the texture of a Uzhundhu Vadai. As the name suggests - Medhu Vadai which means 'Soft & Light' these Urad Dhal Fritters are Crispy, light and soft(inside). I have always wondered why these Uzhundhu Vadais are prepared with a hole in the centre similar to Donuts. That is the trick to ensure that they are evenly cooked, even at the centres.
Simply season the Ulundhu Vadais with Pepper Corns, Curry Leaves or can add finely chopped Onions, Green Chillies and Ginger. I usually grind Ginger and Green Chillies with Urad Dhal(Uzhundhu).
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| UZHUNDHU VADAI/MEDHU VADAI |
Uzhundhu Vadai is one main item in Mini Tiffin or in a South Indian Breakfast Menu. Serve it along with hot-hot Sambar and Coconut Chutney. Alternatively, soak them in hot Sambar and serve it as Sambar Vadais in this Menu.
For Different type of VADAI RECIPES, Click here...
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - RAVA KESARI |
A Classic Indian sweet which originated from the South Indian state of Karnataka colloquially called as Kesari Bhath. This is one
sweet which is not only served as a Dessert but even as a
dish in a South Indian Tiffin/Breakfast Menu. A scoop of Rava Kesari is a must-have in a good spread of South Indian Breakfast. Most of the restaurants and even you can see a scoop of Rava Kesari in a Wedding Breakfast Platter. And all the more this is one easy dish which can be made in a spree, a call for a sweet tooth can be quickly succumbed with this Rava Kesari.
For more KESARI RECIPES, Click here...
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - VEN PONGAL |
Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins. The spices used also makes the dish healthy. This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh. The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.
I have made Ven Pongal with Millets(Samai) in this Mini Tiffin Menu. You can make the same recipe with Raw Rice or Semolina or any other Millet of your choice. When perfectly cooked Ven Pongal is a dish to be devoured. The fuming hot Ven Pongal served along with Sambar and Coconut chutney is one perfect combination.
For more VEN PONGAL RECIPES, Click here...
Instead of Ven Pongal, you can also serve Upma or Rava Kichadi in this mini Tiffin Menu.
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - TIFFIN SAMBAR |
Usually two different versions of Sambar, one version is the one suitable for serving along with Rice and the other one goes along with Tiffin Items. But you can get easy with your preferred method to serve in this Mini Tiffin Menu. I have made Tiffin Sambar, which is a quick version and also goes well with Pongal and Vadai.
The consistency of Tiffin Sambar should be slightly thin compared to the Sambar prepared to go along with Rice. Tiffin Sambar is colloquially called Hotel Sambar in South India, as Hotel is a common term used for a Restaurant.
For more SAMBAR RECIPES, Click here...
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - COCONUT CHUTNEY |
There are quite a variation of Chutneys and Coconut Chutney is one
which comes to our mind on the first hand. A quick version to suit
almost all South Indian Tiffin and Snack items, this is one universal Chutney which goes along with most of the dishes. This chutney is a default side dish in any South
Indian Restaurant.
This Coconut Chutney is prepared with freshly grated coconuts. Coconuts are ground to paste along with Roasted Bengal Gram Dhal(Pottukadalai)
for a nutty flavour along with spices like Green Chillies,
Ginger/Garlic/Shallots. A hint of tamarind can also be added to this
Chutney. It is tempered with Mustard Seeds, Urad dhal, Dry Chillies and
Curry Leaves to enhance the overall flavour of Chutney, but tempering
is purely optional, as they taste great as it is. To make a thicker
version (Getti Chutney) grind them with very less water. Grinding them
in Ammikkal (Stone Mortar and Pestle) gives a brighter note to this
chutney.
For more CHUTNEY RECIPES, Click here...
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU - FILTER COFFEE |
There are many ways a coffee is made throughout the world. But when it comes to my personal favourite I would always vote for a freshly brewed Filter Coffee. South Indian filter coffee is a strong, milky coffee with decoction that’s made using a coffee filter, and served in a traditional Dabarah and Tumbler. Filter Coffee is one best combo, which goes hand in hand with a South Indian Breakfast Menu.
For a detailed recipe on HOW TO MAKE FILTER COFFEE, Click here...
If you do not prefer or cannot get hold of this type of Coffee, get easy with any type of Instant Coffee, Black Coffee or any other preferred version of Coffee of your choice to finish off your Mini Tiffin Menu. And Ya, if you are a Tea person then go ahead with your preferred Chai to team up with this Mini Tiffin.
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| MINI TIFFIN - SOUTH INDIAN BREAKFAST MENU |
A wonderful combination of simple South Indian Tiffin items for a great Breakfast/Dinner Menu. Just a bit of time, preparation and cooking, there you go with a heart contending & wholesome meal.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
Sm @ Essence of Life - Food
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