Katta Pongali & Allam Pacchadi

Ingredients:
for pongal:
Rice-2 cups
Moongdal-1/2 cup
Cumin powder-1 tsp
Ginger- a small piece
Pepper powder-1 1/2 tsp
Green chillies-2 (cut into long strips)
For seasoning: Mustard seeds, cumin seeds, red chillies, hing and curry leaves)
Ghee-4 tsp
Oil
1. Dry roast moong dal for 5 min. Combine it with rice and cook.
2. Heat oil and add seasoning ingredients. When they splatter add green chillies, cumin powder, ginger and pepper powder.
3. Add the above stuff to pongal and also add ghee and mix well. Garnish with roasted cashews.

Allam Pacchadi:
Ginger-100 gm
Tamarind-100 gm
Jaggery-100 gm
Green chillies-2
Mustard seeds,Jeera and urad dal-1 tsp each
Red chillies-2
Salt


1.Wash ginger ,peel it and cut it into small pieces.
2.Heat oil and add mustard seeds,jeera,red chillies and urad dal. Fry them and keep them aside.
3.In the remaining oil fry Ginger, green chillies.
4.  First grind mustard seeds and stuff with salt. Then add ginger,green chillies, tamarind and jaggery and grind.

This tastes good with Idli, Dosa, Pongal, Vada or just plain rice. This will stay for 1 week.