Katte Pongali – Rice with Moong dal

Katte Pongali is a traditional Andhra style rice and moong dal recipe that is often served in temples as Prasadam (Prashad). Nothing like a creamy, fragrant, warm bowl of Pongali especially during winters. There is something unique about the blending of earthy lentils with starchy creaminess of rice. Its pure comfort food.

Clarified butter aka ghee is essential for tempering and I never skimp on black pepper corns. Its super quick to bring together with few spices going into it. Here’s Katte Pongali recipe for you as Navratri special festival food. Enjoy!

Ingredients:
3/4 cup basmati rice
1/4 cup split yellow moong dal/pesara pappu
1 tbsp ghee
1/2 tsp cumin seeds
2-3 green chilies, slit
1/2 tsp grated ginger
10-12 fresh curry leaves
1 tsp whole black pepper/miriyalu/kali mirch
pinch of asafoetida/inguva/hing
salt to taste
3 cups of water
10-12 cashewnuts lightly toasted in ghee till golden brown

1 Wash the rice and dal and keep aside.
2 Meanwhile in a heavy bottomed vessel or pot, heat ghee. Add the cumin seeds, let them splutter and turn slightly brown. Add the curry leaves, green chilies, black pepper corns, asafoetida and ginger and fry for a few seconds.
3 Add the drained rice and dal and mix with spices and fry for a few seconds.
4 Add water and salt and pressure cook till the rice and dal are cooked and soft. If cooking over stove top, bring water to a boil, reduce flame and place lid. Cook till the water is completely absorbed and the Pongal is cooked.
5 Garnish with fried cashwenuts and serve Pongali warm.

Kitchen Tips:
Any variety of rice can be used like sunnalu or sona masuri. Do not omit ginger and black pepper corns.

Source: http://www.sailusfood.com/2011/10/06/andhra-vantalu-katte-pongali-recipe/

Nuvvula (Sesame Seeds) Unda

I like to feed Nehal healthy desserts made from nutrition rich ingredients rather than a fat-rich cake or mithai. Sesame seeds Laddu falls under the category of a healthy dessert. Nuvvula Unda or Nuvvula Laddu is a classic Andhra style sweet prepared for festivals like Nagula Chavati. At home, we make this calcium rich sweet often. I usually make small laddus (compared to the size of the sesame seeds laddus you see in this post) and serve as an after lunch dessert to Nehal.

Very simple to prepare with only two ingredients going into the making of traditional Nuvvula Laddu recipe. I tend to add roasted almond meal or roasted and powdered oats to boost the nutritional profile. The taste of Nuvvula Unda will depend on the quality of jaggery and sesame seeds. Use fresh sesame seeds and good quality jaggery to enjoy the chewy nutty taste of sesame seeds and the sweet flavor of jaggery. A unique combination of flavors that is bound to get you addicted.

Ingredients:

1 1/2 cups white sesame seeds/nuvvulu/til
1 1/4 cups grated jaggery/gud/bellam (grated or cut into small pieces)
1/2 cup oats, dry roasted for 5 mts, cooled and ground to a powder (optional)
10-12 almonds or cashew nuts or fistful of peanuts, dry roast, cool and make a coarse powder (optional)
1 1/2 – 2 tbsps milk
1/2 tsp cardamom pwd (optional)
1 Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool.
2 In the same vessel, add the oats and dry roast on low flame for 5 mts. Remove onto a plate and cool.
3 In the same vessel, add the almonds and dry roast on low flame for 5 mts. Remove onto a plate and cool.
4 First grind the almonds till coarse. Remove onto a bowl. Next grind the oats to a powder (5 seconds). Remove onto a bowl with almond powder.
5 Next blend the sesame seeds for 5-6 seconds. You have to make a coarse powder of the sesame seeds. Add the grated jaggery and blend till combined. Add 1-2 tbsps of milk and blend. You can see the oil (sesame seeds) oozing out of the mixture.
6 Remove onto a plate and add the oats powder and almonds powder. Mix and make small balls with this mixture.
7 Store in an air tight container and they stay good for a week to ten days. You can store in the fridge too for longer shelf life.

Kitchen Tips:
Cardamom powder is an optional ingredient and I usually do not add it. If you are not using oats, reduce the quantity of jaggery by 1/4 cup. You can add 1/4 cup of desiccated coconut for variation.

Source: http://www.sailusfood.com/2011/11/29/nuvvula-laddu-til-ke-laddu-recipe-sesame-seeds-balls/