Navratri Pooja begins today and we have planned our menu for the next nine days of Navratri. Hubby Dear listed out what needs to be cooked for the nine days and based on what’s already cooked and shared, I planned my menu.
Spicy/ Savory version of Pongal is called as Katte Pongali Andhra, Ven Pongal in Tamil Nadu. For Day 1, it has to be Katte Pongali, Samalu, white lentil that needs to be cooked.
So I decided to make Samulu Katte Pongali for Day 1 along with Atukulu Kobbari Pala Payasam and Alasandalu Guggulu. You can check out the list of 100+ Fasting recipes you can make for Navratri Pooja special dishes
Similar to this is Saamai Milagu Ven Pongal, Samai Khara Ven Pongal
Step by Step Pictures to make Samalu Katte Pongali
Samalu Katte Pongali ~ Navratri Day 1
Ingredients Needed:
For the Pongal
3/4 cup Little Millet
1/4 cup Split Yellow Moong Dal / Pasiparupu
2.5 Water
Salt to taste
1/2 tsp Cumin Seeds
3/4 cup Water hot
For the Seasoning:
3 to 4 tsp Ghee
1 tsp Pepper powder powdered coarsely
1 tsp Cumin Seeds – 1 tsp
1/4 tsp Asafoetida / Hing
Handful Curry Leaves
10 Cashews nut
How to make Samalu Katte Pongali
To make the Pongal:
Take the samai, moong dal and roast it dry. Cool, wash and soak for 10 mins
Add water as required and pressure cook for 3 whistles.
Once the pressure falls down, remove the lid.
Heat a pan with ghee and temper with the ingredients listed one by one in the order listed
Pour this over the cooked pongal, add hot water as required and quickly mix well with a ladle.
Offer as Neivedyam and partake.
Samalu Katte Pongali ~ Navratri Day 1 It is made with Sama Millet and Moong dal made in similar way as regular Ven Pongal. CourseBreakfast, Dinner CuisineSouth Indian By Cook MethodPressure Cooker OccasionNavaratri By DietDiabetic, Gluten Free Dish Type30 Minutes Meal, Millets, Pongal Recipes KeywordEasy Breakfast, Millet Recipes Ingredients For the Pongal 3/4cup Little MilletSamalu / Samai 1/4cup Split Yellow Moong Dal / Pasiparupu 2.5 Water Salt to taste 1/2tsp Cumin Seeds 3/4cup Water hot For the Seasoning: 3 to 4tsp Ghee 1tsp Pepper Powder powdered coarsely 1tsp Cumin Seeds 1/4tsp Asafoetida / Hing Handful Curry Leaves 10 Cashews nut Instructions Take the samai, moong dal and roast it dry. Cool, wash and soak for 10 mins Add water as required and pressure cook for 3 whistles. Once the pressure falls down, remove the lid. Heat a pan with ghee and temper with the ingredients listed one by one in the order listed Pour this over the cooked pongal, add hot water as required and quickly mix well with a ladle. Offer as Neivedyam and partake.
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