Pongal

                                  Avial

Cooking time 35-40 min. approx. serves 4-6.

Pongal:

Ingredients:

Rice                         -       1 cup

Green gram dal        -       ½ cup

(Without husk)

Water                      -       5½ cups

Green chillies           -       2 nos (chopped)

Ginger                      -       1 cm (chopped)

Cumin                      -       2 tsp    (crushed

Peeper corns           -       1 tsp     together)

Ghee or oil               -       4 tbsp

Salt                          -       to taste

Method:

Clean the rice, dal and place over the cooking plate in the cooking pan. Add salt, water, chillies and ginger. Heat ghee or oil in a small “Kadai and fry cumin and pepper for ½ minute and mix with the rice. Place the prepared vegetables for avail in the 2 dish separator (recipe below). Place the separator in position and cover with the lid. Press the switch to “Cooking. When the pongal is cooked the switch will automatically go to “Keep Warm” mode. Remove the separator and use the vegetables in avail per recipe.

Instructions:

For 5.4 L Model: Use 1½ times of the quantity of ingredients mentioned above if desired.

Avial:

Ingredients:

Rice                         -       1 cup

Drumstick                 -       1 no

String beans             -       4 to 5 nos

Yam                         -       1 piece (100gms)

Carrot                      -       1 no

Beans                      -       4 to 5 nos

Coconut                   -       ½

Green chillies           -       6 to 8 nos

Cumin                      -       1 tsp

Curd                         -       ¾ cup

Turmeric powder      -       ¼ tsp

Coconut oil               -       1 tsp

Salt                          -       to taste

Method:

Peel the yam, ash gourd and carrot. Cut these and all other vegetables into thin and long pieces. Mix with turmeric and cook in the 2 dish separator along with the pongal. Mean while grate the coconut, grind coarsely with green chillies and cumin, pour in a vessel. When the pongal is done, the switch will move to “Keep Warm automatically.

Remove the vegetables, add to the coconut masala. Add salt to taste, and ½ cup water. Put over fire and simmer for 2 minutes. Add cure, coconut oil and remove from fire and pour the avail back into the 2 dish separator pan.

Allow to remain hot with pongal till time to serve (up to 4 hours).    

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