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HomeFoodMakar Sankranti and Pongal 2023 Recipes How to make Avial, Samai

Makar Sankranti and Pongal 2023 Recipes How to make Avial, Samai

In a pan, heat coconut oil, and add mustard seeds. Once they crackle, add curry leaves. Add vegetables, sauté and add coconut paste to it. Add

Makar Sankranti and Pongal 2023 Recipes: As the gather season moves close, arrangements are in progress to celebrate it through the Lohri, Makar Sankranti, Pongal, and Bihu merriments. Makar Sankranti marks the finish of the long winter evenings. It is accepted that the new reap is commended at this celebration. In Tamil Nadu, the reap season is set apart through the Pongal celebration. To make the celebrations more glad, the following are a couple of conventional recipes you ought to attempt at home to add more bliss to the festivals.


¼ cup – Carrots

¼ cup – Potatoes

¼ cup – Green beans

¼ cup – Eggplant

¼ cup-Sweet potato

¼ cup – Pumpkin

2 – Drum sticks

1 – Crude banana

1 tbsp – Tamarind mash

½ cup – New ground coconut

1 stick – Curry leaves

1 tsp – Mustard seeds

To taste – Salt

2 tbsp – Coconut oil

To taste – Turmeric Powder

1 tsp – Cumin seeds

2 – Green chilies


Blend ground coconut, green bean stew, cumin seeds and turmeric powder and mix to make a smooth glue.

Heat up every one of the vegetables.

In a skillet, heat coconut oil, and add mustard seeds. When they pop, add curry leaves.

Add vegetables, sauté and add coconut glue to it.

Add salt to taste and blend well. Cover the dish and cook the vegetables on sluggish intensity for 10 minutes.

Serve hot.

Sakkarai Pongal by Gourmet specialist Solomon, Dakshin, Welcomhotel Sheraton New Delhi


½ cup/100 gm – Rice

½ cup/100 gm – Moong dal

2 ½ cups/600 ml – Water

1 cup/200 gms – Jaggery, ground

8 no – Green cardamom, squashed

4 Tbs/60 gm – Ghee

2 Tbs/30 gm – Raisin

2 Tbs/30 gm – Cashewnut


Wash rice and dal separately and keep aside.

In a vessel, bring to bubble 480 ml/2 cups of water. Add washed moong dal, blending incidentally cook till half has done.

Add the washed rice, blend well and permit to cook till done on low intensity.

In a different vessel liquefy jaggery in 120 ml of water and strain.

Add the dissolved and stressed jaggery to the cooked combination of rice and dal. Blend well.

Heat ghee in a dish, throw in Cashewnut, pan sear briefly and throw in the cardamom and sultanas.

Pan sear till brilliant and add to the rice-dal blend. Blend well.

Offer the ‘neivedyam’ to God and offer it with loved ones.

Read More: The Some Foods to Eat in Winters



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