ANDHRA PONGAL AND TOMATO RASAM

Finally i completed my graduation after 2 and 1/2 months of tedious examinations.It was terrible for me-no sleep,no enjoyment,no going out....nothing,i was with books round the clock.But i fared well in all my exams and i am expecting very good marks.Ahh leave this stuff here itself.Now i m back to blogging and from now on i will be updating my blog regularly. Before that let me know your opinion on Aathidhyam's Pink look.I am eagerly waiting.....
Today i am sharing Andhra combo with you all~Andhra Pongal and Tomato Rasam

PONGAL(Khichidi)
INGREDIENTS-
Rice-1 and 1/2 cup
Moong dal-3/4 th cup
Water-5 cups
Salt-as required
For Seasoning-
Urad dal-1 tsp
Ghee-4-5 tbsps
Oil-2 tbsps
Mustard seeds-1 tsp
Curry leaves-2 stems
Dry red chilly-3-4 (broken into pieces)
Peppercorns-1 tsp (optional)
Cashews-10-12

PROCEDURE-
Dry roast moong dal in a heavy bottomed vessel.Now add uncooked rice to it and roast for 2-3 mins.Remove and keep it aside.Now wash rice and moong dal under running water and pressure cook the mixture by adding sufficient amount of water.One you get 3-4 whistles off the flame and cool it.Now heat ghee+oil(or else u can use any one of them) in a heavy bottomed vessel, add all the ingredients required for seasoning and fry for few minutes.Now add the cooked rice mixture to it.Mix all the ingredients well.Add salt water(salt+ water) to ensure proper mixing.Off the flame and transfer the contents into a serving bowl and then serve hot.
TOMATO RASAM/TOMATO CHARU-

INGREDIENTS-
Tomatoes-2 medium (pureed)
Garlic -3-4 pods (crushed flakes)
MTR Rasam powder -1-2 tbsps
Salt-to taste
Turmeric-1 pinch
Asafoetida- 1 pinch
Coriander-as required
Water-1-2 cups (or as required)
For seasoning-
Ghee-1 tsp
Mustard seeds-1 tsp
Dry red chilly-2/3
Curry leaves-1 stem
PROCEDURE-
Heat ghee in a sauce pot and fry mustard seeds,dry red chilly, garlic flakes and curry leaves.After frying add pureed tomato mixture and tamarind pulp.Add salt, sugar and Mtr Rasam powder.Mix all the ingredients well and add water.Cook for 2-3 mins and finally add chopped coriander.Off the flame and transfer it into a serving bowl.
Serve along with Pongal.
Other names-Pongal,pongali,katte pongali,venn pongal,khichidi,phulagam etc.
NOTE-Rasam can be served along with plain rice also.
Sending this to Food for ailments and old age hosted by Radhika vasanth and Sudeshna’s Cook like a bong