We don't need a ten course restaurant brunch to make our Sunday special but a simple traditional home cooked food is always soul satisfying. I have compiled a list of easy to prepare recipes for this series, topping my list was semiya pongal. We can prepare so many sides with semiya pongal but traditional way is to serve it with medu vadas and chutney.
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1 Cup Wheat Vermicelli
1/2 Cup Split Mung Beans (Moong dal)
2 Green Chillies (slit)
2 Sprigs Curry Leaves
1 Tbsp Crushed Black Peppercorns
1 Tsp Cumin
1 Pinch Asafoetida
2 Tbsp Oil and 1 Tbsp Clarified Butter(ghee)
Salt to taste
2 Cups Water (Boiling water)
1/2 Cup Fresh Coconut
1/4 Cup Roasted Bengal Gram
2 Pods Garlic
3 Green Chilies
2 Sprigs Curry Leaves
1/4 Tsp Tamarind Pulp
1 Tbsp Mustard
1/4 Tsp Asafoetida
Salt as per taste
1 Tbsp Oil
Heat a wok on medium flame. Dry roast the vermicelli on low flame till it turns light pink in color and set aside.
Using the same wok add the moong dal constantly keep stirring and dry roast the dal on low flame till the dal turns light pink in color.
Wash the dal thrice, add to pressure cooker with 1 1/2 cups or 2 cups water cover and cook for 3 whistles or until the dal has cooked.
Dry roasting the dhal and vermicelli will enhance the flavor. Roasted vermicelli is always good for any vermicelli based dish it will cook to perfection.
Method to Prepare Coconut Chutney:
Wash and Chop fresh Coconut into tiny pieces. Peel the Garlic.
In mixer jar add the chopped coconut, tamarind, roasted bengal gram, garlic, chillies and salt pulse and grind to form a coarse paste.
Add a splash of water and grind the coconut to smooth consistency.
Heat a fry pan with 1 tbsp oil once the oil is hot add mustard seeds allow to splutter.Add black gram dal and fry for a minute.
Add curry leaves, red chillies and asafoetida fry for few seconds, temper the chutney and serve.
We can prepare this chutney ahead of time and store in a sir tight container refrigerated up to 3 days.
During mango season we also prepare coconut and mango chutney which is a family favorite served for pongal. Recipe Blog Link 😊
Method to Prepare Semiya Pongal:
Heat a wok on medium flame and add oil and ghee allow to reach temperature.
Add the cumin and black peppercorns fry till the cumins starts to splutter.
Add curry leaves, hing(Asafoetida), chillies and ginger fry till raw flavor from ginger reduces.
Add water and salt as per taste, bring to a boil.
Add vermicelli bring to a boil allow to cook till half done.
Add cooked dal and mix well, bring to a boil allow to cook till semiya has softened. Moisture content should also reduce in the semiya.
Once the moisture reduces check for salt add if needed...Serve hot with coconut chutney or lemon pickles...Enjoy 😉
1. Prepare the medu vada batter ahead of time and store in airtight container refrigerated until use.
2. We can cook the dal ahead of time and store it refrigerated until use.
3. Prepare coconut chutney and freeze until use. Thaw and serve.
4. Use hot water it will reduce the cooking time.
5. Check for salt constantly in all dishes add accordingly.
6. Do not add masala, onions and salt to medu vada batter until use. Add all the ingredients before frying.
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