Tuesday, July 1, 2008

Khara Pongal with Tamarind gojju

Here's the final part of my Tamarind Trilogy. This one is an accompaniment, a sauce to the main dish 'Khara pongal'. Sweet and savoury Pongals are generally prepared for the festival of Sankranthi, using the fresh crop of rice,moong dal, jaggery etc., The star of this post, the 'Tamarind gojju', is a thick tangy tamarind sauce to go with khara(savoury) pongal. It is not common practice to make this gojju/sauce, as usually, coconut chutney takes its place by khara pongal(thats what the hotels serve). Mostly because it is an unknown dish or because the chutney is already present, and that means one less item to prepare.
In any case, this sauce enhances the flavor of khara pongal and gives it a totally new taste dimension. If you love tangy flavors, this one is going to be a sure hit! Try it and Enjoy!!

Ingredients :

For Tamarind Gojju :
1 big lemon sized ball of tamarind
2 tablespoons of Tamarind Concentrate
Equal amount of Jaggery
Salt to Taste
A pinch of Red Chilli Powder
A pinch of Turmeric Powder
A pinch of Rasam Powder(homemade, or if store bought try the MTR Rasam Powder)
2 teaspoons of Oil
1/2 teaspoon of Mustard Seeds
2-3 Curry Leaves

For Khara Pongal :
1/2 cup Moong Dal
1/2 cup Rice
2-3 Teaspoons Ghee
2 Green Chillies, slit
1 teaspoon Cumin seeds
1 teaspoon coarsely ground black pepper
1 teaspoon grated Ginger
6-8 Curry Leaves
A pinch of Turmeric powder
Salt to taste
1/2 cup fresh/frozen grated Coconut

Method :

For Tamarind Gojju :
1. If you are using tamarind, soak it in water for atleast 30 mins, and extract a thick pulp. Discard the fibrous residue.
2. Heat oil in a small vessel.
3. When hot, add the mustard seeds and let them splutter. Then add the curry leaves.
4. Take off the heat and add the extracted tamarind pulp. If you are using tamarind concentrate, add about 1/4 to 1/2 cup of water to it.
5. Put the vessel back on low heat.
6. Add all the other ingredients and let it come to a slow simmer.
7. Adjust the salt/jaggery/chilli powder to taste.You can adjust the thickness of the sauce by adding water. Ideally it should be thick like honey.

For Khara Pongal :
1. Wash and pressure cook the rice and dal mixed together, with 2 and 1/2 cups of water and a little ghee.
2. Heat the remaining ghee in a heavy bottomed vessel. When hot, add the cumin seeds and coarsely ground peppet and let them splutter. Then, add the slit green chillies and curry leaves. Stir in the grated ginger and turmeric powder.
3. Add the cooked rice and dal with salt and grated coconut and mix well.
4. Serve hot with Tamarind Gojju.


Sig said...

Love all the three dishes, thanks again for sharing these treats with us for JFI...

Anonymous said...

tried the gojju & loved it... thanks for the recipe...:)