Thursday, October 1, 2015

Pongal Gojju | Tamarind Chutney(Stew) for Pongal

pongal gojju
Pongal is a commonly served with coconut chutney or sambar in the hotels but at my place it is usually served with a tamarind stew(chutney). I personally enjoy both the combinations with pongal but I prefer tamarind chutney to pair with pongal when it is prepared at home. Pongal itself has lot of variations like - Khichdi as it is called in North India and it is usually served with Kadhi with various variations,Pulagam which is a dry version of pongal and is famous in Rayalaseema region of Andhra and it is usually served with Peanut Chutney,Khara Pongal which is a spicy version and is from the state of Karnataka which does not need any accompaniment or one can pair it with simple coconut chutney.
Coming to today's post - Tamarind Gojju, we prepare 2-3 variations for this tangy chutney.I have already posted a different version of  Pongal Gojju where dry coconut is used and today I am posting a version with the fresh coconut.Both the versions are almost similar but the taste and texture varies.
As pongal is very mildly spiced, a sweet,spicy and tangy Tamarind Gojju pairs up beautifully with Pongal.If you have not tried this combination do give a try for a change,I am sure you will like it.You can pair this Pongal Gojju with Ven PongalOats PongalRava Pongal and Pulagam.
pongal gojju

Pongal Gojju | Tamarind Chutney for Pongal Recipe:
Serves 2
Prep time:5 mins | Cooking time: 15 mins | Total time: 20 mins
Cuisine: South Indian | Category: Side dish

1 big lemon sized Tamarind
2 tbsp Jaggery
1/2 tsp Turmeric powder
a sprig of Curry leaves
1 tbsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1 tbsp Oil

to grind:
3 tbsp grated fresh Coconut
2 tbsp Fried gram/Chutney dal
2-3 green chillies
1 tsp Cumin seeds(optional)
Salt to taste

  • Grind grated coconut, green chillies,fried gram, cumin seeds and salt to a fine paste by adding and keep it ready.
  • Soak tamarind in hot water and extract pulp and keep it ready.
  • Heat oil in a kadai and crackle mustard seeds and add urad dal and chana dal and fry until it turns light red in color.Add curry leaves and fry until they wilt.
  • Add the ground chutney, tamarind pulp,turmeric powder and jaggery and mix nicely and let it come to a boil and simmer it for 5 mins or until reduces to a thick gravy.Switch it off.

  1. You can use even dry coconut instead of fresh coconut.
  2. My mom does not use cumin seeds in this version. I also add it on and off for a different flavor.
  3. Adjust jaggery according to your taste buds and balance the flavours. It should be sweet,tangy and spicy.
tamarind chutney

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Tuesday, September 15, 2015

Vinayaka Chavithi Recipes | Ganesh Chaturthi Recipes 2015

'Vinayaka Chavithi' also known as 'Ganesh Chaturthi' is on 17th September. I always look forward for this festival as it is my favourite festival from childhood and we celebrate it in a grand manner. In Karnataka this festival is called as Gauri Ganesha where the previous day before Ganesh Chaturthi - is celebrated to worship the Goddess Gauri and we have a tradition to distribute the Vayanam(a set of items laid together) among the married ladies. I am reposting my recipe collection  with few updated recipes so that it is helpful to plan the menu.
The menu differs from state to state. In Andhra, the menu would be like UndralluBellam KudumuluUndralla PayasamChintapandu PulihoraMedu VadaSemiya Payasam  or Sago Kheer along with sundal, stir fry, Pappu Chaaru etc.
In Karnataka we prepare Holige for Gowri Habba and on Ganesh Chaturthi we prepare Kudumulu with various fillings or Karida(Fried) Kadubu, Idli with rice ravaUndralla Payasam, sundal, Kosambari, stir fry, Kandunta Majjiga Pulusu, rasam etc. Whereas in Maharasthra Modak or Puran Poli are prepared as main sweets and along with Varan Bhaat and other items on the menu.
I am compiling various set of recipes from all the regions so that it would be convenient to choose according to your preferences.

       Kudumulu-3 types                Bellam Kudumulu               Undrallu

         Boorelu/Poornalu                    Modak Peda                       Dry Fruit Modak

          Pappulo Undrallu              Undralla Payasam               Palathalikalu 

         Kayi Kadubu                        Fried Bele Kadubu                Karanji 

          Nuvvula Bobbatlu                Sajjappa                               Groundnut Holige

         Puran Poli                     Bele Holige(Obbattu)              Garugu Holige

           Mango Sheera                        Paal Payasam                      Sago Kheer

          Rava Payasam                Moong Dal Kheer                Semiya Payasam         

          Rava Pulihora                 Nimmakaya Pulihora          Chintapandu Pulihora

          Aava Pulihora              Mango Gojju Annam             Coconut Rice

          Ammini Kozhukattai                 Ambode                              Dahi Dal Vada

           Kosambari                        Chana dal Kosambri              Corn Sundal

          Kala Chana Sundal          Kabuli Chana Sundal             Ground nut Sundal

          Kandunta Majjiga Pulusu      Special Toor dal Rasam      Pappu Chaaru

I would like to mention the menu ideas as well as it is more convenient to pick it up if you are in a hurry to decide the menu.

Typical Andhra Menu for Vinayaka Chavithi(at my MIL's place):

Breakfast: Undrallu or Idli with Coconut Chutney
Main Sweet: Bellam Kudumulu or Undralla Payasam
Rice Varieties: Chintapandu Pulihora or Nimmakaya Pulihora or Rava Pulihora
Vada/Snack: Medu Vada or Masala Vada(with out onions)
Payasam: Semiya Payasam  or Sago Kheer
Stir fry: Cabbage Carrot stir fry or  Cabbage Moong dal fry or Beans Stir fry
Sundal: Kabuli Chana Sundal or Kala Chana Sundal 
Dal: Pesara Kattu
Rasam: Pappu Chaaru or Lemon Rasam

Typical Karnataka Menu for Ganesh Chaturthi(at my Mom's place):

Breakfast:  Idli with Coconut Chutney
Main Sweet: Kudumulu with various fillings or Karida(Fried) Bele Kadubu
Rice Varieties: Chintapandu Pulihora or Nimmakaya Pulihora
Vada/Snack: Masala Vada(with out onions) or  Kandunta or Capsicum Kandunta
Payasam: Undralla Payasam
Stir fry: Cabbage Carrot stir fry or Beans-Carrot Palya or  Beans Stir fry
Kosambari: Kosambari  or Chana dal Kosambri
Sundal: Kabuli Chana Sundal  or Kala Chana Sundal 
Dal: Pesara Kattu
Rasam: Kandunta Majjiga Pulusu and/or Special Toor dal Rasam

Other Options
Main Course:

Monday, September 14, 2015

Til ka Ladoo | Nuvvula Undalu | Chimili | Sesame Laddu

til ladoo
Ladoos are a favorite to Ganapati Bappa and if you don't want to prepare an elaborate recipe for the upcoming Ganesh Chaturthi festival, why not try this simple Til ka Ladoo which hardly takes half an hour to prepare this ladoo.You can check out various recipes like Kudumulu, Undrallu, Kozhukattai, Holige, Karanji, Ladoo,few more sweets and savory recipes here for Ganesh Chaturthi festival.For the complete Ganesh Chaturthi recipe collection, CLICK HERE.
'Til ka Ladoo' which is called as 'Nuvvula Undalu' or 'Chimili' in Andhra Pradesh is a simple laddu recipe which requires just two ingredients - sesame seeds and jaggery. The sesame seeds are roasted and ground together with jaggery and is shaped into small ladoos. There is another variation for this laddu where the sesame seeds are mixed with jaggery syrup and is formed into small ladoos which is extremely popular in Maharashtra and is prepared during festivals like Sankranti and Ganesh Chaturthi.
nuvvula undalu
My mom prepares this mixture(sesame seeds- jaggery) along with Groundnut - Jaggery mixture and use them as a filling for Kudumulu/Modak during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige), but my mom does not make that mixtures into ladoos. We used to finish half of these mixtures in the form of powder before she uses it for the other stuff and hence when ever she prepares, she prepares them in a large quantity.I prefer the groundnut version more than the sesame seed mixture as I like the taste of groundnuts more.
til ka ladoo
Also check out other Ladoo recipes in my blog here:
sesame laddu
Roasted Sesame Laddu | Chimili | Til ka Ladoo Recipe:
Yields 10-12 ladoos
Prep time: 15 mins | Cooking time: 5 mins | Total time: 20 mins
Cuisine: Indian | Category: Sweets

1 cup Sesame seeds(white variety)
3/4 cup Jaggery,grated

  • Dry roast sesame seeds little at a time till they turn slightly golden brown.Sesame seeds pop up while roasting and hence dry roast it in a deep pan.
  • Grind the sesame seeds in whipper mode and add grated jaggery half the way and pulse it again in whipper mode till it forms a moist mass.Do not run the mixture for long in the mixie, it will become a paste otherwise.
  • Make small balls out of the mixture and arrange the ladoos in a wide air tight container.
Store them under room temperature.You can store them for 10-15 days.
sesame ladoo
  1. You can even use black colored sesame seeds instead of the white variety.
  2. You can adjust the quantity of jaggery to suit your taste buds.In case if you find it less sweeter after you grind it you can add bit more and grind again. 
  3. You can use this filling for Kudumulu/Modak which we prepare during Ganesh Chaturthi or to pair with Ottu Shavige (String Hoppers/Idiyappam) or as a filling for Obbattu(Holige).
sesame seeds laddu

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