Pongali and Allam Pulusu / Pongal with Ginger sauce

The Best combination with pongal is always Allam Pulusu/Ginger Sauce

Serving - 8
Cooking time - 30 mins

Ingredients :-

For Pongal :-

Uncooked Rice - 1 cup (Ratio - Rice : Water - 1:3)
Water - 4 cups (extra 1 cup should be added after cooking)
Moong dal - 3/4 cup
Ghee - 7 tbspns (to taste)
Oil - 3 tbspns
Chopped Ginger - 1 tbspn
Black pepper/Miriyalu - 1/2 tbspn
Jeera - 1 tbspn
Cashew nuts as needed
Hing - pinch
Curry leaves as needed
Salt - 1 tbspn (to taste)
Turmeric - 1/2 tbspn

For Allam Pulusu/Ginger Sauce :-

Crushed Chillys - 4
Crushed Ginger - 2 inches
Tamarind juice - 1 cup (small lemon sized tamarind should be soaked in water nd squeezed)
Sugar - 2 tbspns (to taste)
Salt - 1 tbspn
Besan/Gram flour - 3 to 4 tbspns diluted in 1/4 cup water

For Seasoning (Talimpu) :-

Oil - 2 tbspns
Chana dal (Pachi sanaga pappu) - 2 tbspns
Jeera - 1/2 tbspns
Mustard seeds (Aavalu) - 1/2 tbspn
Urad dal (Minapappu) - 1/2 tbspn
Turmeric - 1/2 tbspn
Dried Chilly - 1

Procedure :-

Puri with Aloo Curry

Cooking time - 30 mins

Ingredients :-

For Puri :-

Wheat flour - 3 cups

Salt - 3/4 tbsp (to taste)

Water as needed

Oil as needed for deep fry

For Aloo Curry :-

Chopped Aloo - 1/4 kg

Chopped Onions - 2

Chopped Chillys - 3

Salt - 1 tbspn

Turmeric - 3/4 tbspn

Water - 2 cups

Besan/Gram flour - 2 tbspns diluted in 1/4 cup water
Curry leaves as needed

For Seasoning (Talimpu) :-

Oil - 2 tbspns

Jeera - 1/2 tbspn

Mustard seeds (Aavalu) - 1/2 tbspn

Urad Dal (Minapappu) - 1/2 tbspn

Dried Chillys - 2

Procedure :-

Aava Pettina Aratikaya Kura / Raw Banana with Mustard Paste

Serving - 8
Cooking time - 30 mins

Ingredients :-

Chopped Raw Bananas - 2
Tamarind - 1/2 lemon sized
Salt - 1,1/2 tbspn
Turmeric - 1 tbspn
Water as needed for boiling
Chopped Coriander as needed

For Paste :-

Seasame seeds / Nuvvulu - 6 tbspns
Aavalu - 4 tbspns
Dried Chillys - 7
Oil - 1 big spn

For Seasoning (Talimpu) :-

Oil - 2 tbspns

Jeera - 1/2 tbspn
Mustard seeds (Aavalu) - 1/2 tbspn
Urad Dal (Minapappu) - 1/2 tbspn
Dried Chillys - 2

Procedure :-

Chamadumpa Majjiga Pulusu / Taro Root cooked with Buttermilk

Serving - 6
Cooking time - Approx 30 mins

Ingredients :-

Chopped Chamadumpalu (Taro Root / Colocasia) - 1/4 kg
Water - as needed for boiling
Salt - 3 tbspns ( 1 tbspn for boiling, 2 tbspns for paste)(to taste)
Turmeric - 1/2 tbspn
Thick Buttermilk - 4 cups

For Paste :-

Chutney Sanaga pappu/Putnala pappu - 1 big spn
Gasagasalu - 2 tbspns
Dhaniya - 2 tbspns
Chillys - 6 (to taste)
Aavalu (Mustard seeds) - 1 tbspn
Chopped Dried Coconut - 2 tbspns
water as needed

For Seasoning (Talimpu) :-

Ghee - 2 tbspns
Jeera - 1/2 tbspn
Mustard seeds (aavalu) - 1/2 tbspn
Urad dal (Minapappu) - 1/2 tbspn
Dried Chillys - 2
Hing - Pinch
Curry leaves as needed
Coriander as needed

Procedure :-