Recipe of Speedy South Indian Pongal, Brinjal sabji dhania chutney

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Homemade South Indian Pongal, Brinjal sabji dhania chutney. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from South Indian Pongal, Brinjal sabji dhania chutney, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare South Indian Pongal, Brinjal sabji dhania chutney delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make South Indian Pongal, Brinjal sabji dhania chutney is 4 people.. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook South Indian Pongal, Brinjal sabji dhania chutney estimated approx one hour..

To get started with this recipe, we must prepare a few components. You can cook South Indian Pongal, Brinjal sabji dhania chutney using 37 ingredients and 9 steps. Here is how you can achieve that.

Today I have prepared for dinner hot, hot, pepper, jeera, rice, moogdal, pongal(khichidi) #Dinner special With brinjal kozhu(subji) baked smashed without onion special curry powder base very tasty and coriander chutney. When you eat in a winter night with lot of fun family gathering, your dish container completely finished.. Every one in the family will definitely praise you and your special cooking culinary skills.. This combination shows our national integrity. Our flag colour also resumbles white khichidi colour, green, (coriander chutney) orange is our brinjal &tomato subji. Jai hind Happy Republic day special dish... #cookpad india#

Ingredients and spices that need to be Prepare to make South Indian Pongal, Brinjal sabji dhania chutney:

1. 2 cups .Rice
2. 1/2 cup .Moog dal
3. 1/2 teaspoon .black pepper
4. 1 teaspoon .jeera (gota)
5. 50grams .butter
6. 4teaspoon .ghee
7. as required .curry leaves few
8. 11/2 teaspoon salt
9. 1 glass .milk
10. 2glass ..water
11. 8nos .cashew nut
12. 1 .brinjal subji:Brinjal one big size
13. 2 tomato
14. 1/2 glass .imli paste (thick)
15. as required .haldi few drops
16. 3 teaspoon .special curry powder(homemade) n,
17. 1teaspoon chilli powder
18. 1teaspoon .salt
19. 1teaspoon .jaggery few
20. 1teaspoon .tadka:black rai few
21. 1teaspoon .urad dal few
22. 1teaspoon .chana dal few
23. 1teaspoon .hing few drops
24. 1teaspoon .curry leaves
25. 1teaspoon .coriander leaves f
26. 2 .red chilli two nos
27. as required .Coriander chutney:coriander leaves (fresh) one bunch
28. 1/2 glass .coconut
29. 2 .green chilli
30. as required .imli a small,
31. 1teaspoon .salt (small)
32. as required .hing few drops
33. 2 red chilli
34. 8 .small onion
35. As needed .urad dal few
36. as required .Chana dal few
37. as required .Tadka black rai, hing few

Instructions to make to make South Indian Pongal, Brinjal sabji dhania chutney

1. First mix rice and moog dal, dry roast it into good aroma then switch off the gas.. Keep it aside. Then cook in a pressure cooker whistle for 4 to 5times.then switch off your gas burner.
2. Then dry roast your black pepper, jeera keep it aside. After some time crushed in to half. With the help of masala crushed vessel. Keep it aside.
3. Then take a kadai pour ghee and immediately roast your cashew nut, jeera, pepper crushed then add curry leaves, hing immediately pour some hot water then after that immediately transfer your cooked rice and moog dal adding lit bit of milk by step by step then, add salt and mix completely. Finally add butter to it. Then, taste it, and transfer into your serving vessel.
4. Take a brinjal with the help of fork you have to dot in, and around the brinjal by applying some refined oil drops bake it nicely. Then switch off your gas after sometime you have dip in, a cold water then remove the outer skin, then, smashed it with the help of hand keep it aside.
5. Then, take a kadai pour some til oil then crack your black rai, urad dal dal, chana dal, hing, then add your small piece of your tomato then, add few curry leaves immediately, smashed baked brinjal then add haldi, sambar powder, special curry powder homemade powder made of coriander gota, badam fried, till seed, chana dal, urad dal, red chilli jaggery, salt everything fried and powdered it nicely.
6. Then, in your brinjal subji adding special curry powder, then add your imli, salt, turmeric powder let them cook and add jaggery powder then, taste it and decorate with coriander leaves. Then, transfer in, to a proper vessel.
7. Coriander chutney coriander fresh leaves one bunch. Cut in to small piece. Then, take a kadai, pour your refined oil, add black rai, urad dal, chana dal, red chilli,green chilli, imli,onion small one everything fried nicely for some time. Then add your grated coconut quarter cu, then fry fir some time add salt then, transfer in to your mixie grinder grind it nicely. Then transfer in to your serving vessel. Enjoy your white pongal, orange brinjal chutney, green coriander chutney. Enjoy your
8. Dish. Independence day special dish for your family....
9. Definitely easy to prepare and all time winter favorite dish..

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