PONGAL(HUGGI) GOJJU

INGREDIENTS:

1.2 Cup Avallakki(Poha).
2.1 Cup Moong Dal(Yellow Dal).
3.4-5 Tsps Grated Cobra.
4.2 Tsps Cumin Seeds(Jeera).
5.2 Tsps Black Pepper.
6.4 Green Chilles.
7.1 Inch Grated Ginger.
8.Curry Leaves.
9.Coriander Leaves.
10.Salt to Taste.
11.4-5 Tsps Ghee.
12.Sufficient Water.
13.2 Tsps Cashew Pieces.(Optional.)



METHOD:

1.Clean,Wash & Soak the Avalakki(POHA).
2.Heat a Thick Bottomed Kadai,Add 2 Tsps of Ghee,Cumin Seeds,
Black Pepper,Green Chilles,Ginger, Moong Dal & Fry for 2-3 minutes.
3.Pour sufficient Water for Moong Dal to cook. Keep Stirring Occasionally.
4.When Dal is Cooked,Add Soaked Avallakki(POHA),Grated Cobra & Stir Nicely.
5.Pour Sufficient Water to Boil.Put Salt,Ghee & Stir nicely.
6.When the Avalakki(POHA) becomes soft Garnish with Chopped Curry Leaves,Coriander Leaves & Fried Cashews.

*THIS GOES WELL WITH GOJJU & COCONUT CHUTNEY.

RECIPE FOR GOJJU:
INGREDIENTS:
1.1 Tsp Fenugreek Seeds.(Methi).
2.2-3 Green Chilles.(Finely Chopped)
3.1 Tsp Mustard Seeds.
4.4-5 Tsps Tamarind Juice.
5.4-5 Tsps Jaggery.
6.2 Tsps Rasam Powder.
7.3-4 Tsps Menthyada hittu. OR Rice Flour/Plain Flour For Thickening.
8.Salt to Taste.
8.Haldi.
9.Hing.
10.Sufficient Water.
11.2 Tsps Oil for Seasoning.

METHOD:
1.Take thick bottomed Kadai.
2.Prepare seasoning by adding above ingredients from 1-4.
2.Add Tamarind Juice, Jaggery,Salt & Haldi to it.
3.Add sufficient water & boil nicely.
4.Make a paste of Menthyada hittu with little water & mix it to the boiling mixture.
5.when it becomes thick & smells good,its ready.