Tag: Prasadams

KATTU PONGAL [ DHANURMASAM PRASADAM]

INGREDIENTS

Rice – 1/2 cup

Moong dal – 1 1/2 tbsp

Water – 2 cup

Asafoetida

Salt – 1/2 tsp

TALIMPU

Cow ghee – 3 tbsp

Cumin seeds – 1/2 seeds

Black pepper – 1/2 tsp coarsely powdered

Dhanur masam is considered the month of bhakthi. Offering of pongal as naivedya is the most sacred offer for Lord Vishnu. Basil is one more thing that is more important and auspicious to offer to god.

METHOD

  1. Heat a pan and add moong dal. Dry roast it till they are slightly golden brown colour.
  2. Cool it . Wash rice and dal twice and drain it .
  3. Heat ghee in a pressure cooker. Add cumin seeds and coarsely grounded black pepper. Fry on low flame till the pepper starts to burst.
  4. Then add asafoetida, curry leaves and fry for 10 seconds.
  5. Add washed moong dal and rice. Mix well. Add salt and 2 cups of water. Pressure cook on high flame till the first whistle .
  6. Then cook on low flame for 6 to 7 minutes. Switch off the flame.
  7. Allow the pressure to release on its own and then open the cooker.
  8. Mix well and offer as naivedyam to god.

PANAKAM ,VADAPAPPU

fullsizeoutput_1b6INGRIDENTS

For panakam

Jaggery – 1/2 cup

Water –  2 cup

Black pepper corn –  3 to 4 crushed (optional)

For vadapappu

Split yellow moong dal – 1/2 cup

METHOD

  • For panakam : Add grated jaggery to 2 cups of water and let it dissolve. Strain the liquid to a serving bowl.
  • Add the crushed black pepper powder and mix. If the panakam is too sweet, add more water.
  • For vadapappu : Wash moong dal and soak for one hour and drain completely.
  • Offer to god as naivedyam or prasadam on any festival.

SUGGESTIONS

For savory vadapappu, add 1 finely chopped green chilli, 1 tbsp freshly grated coconut and salt to taste.