Pongalo....O..Pongal

Its Pongal, and I was absolutely not interested, rather I was too depressed for I was away from India and most important away from Family. And back Home people adore the Sweet Pongal that I make, and guess what the Pongal that I made this time was a disaster. See the way you feel, your emotions get transferred to what you are cooking. However the "Masala Vada" which my signature snack was very good. I menu was very standard and simple. I made "Sakkarai Pongal" (the recipe of which I will post the next time that I make it), "Venn Pongal" and "Masala Vada".

Coming to the Festival it is celebrated on 14 or 15 Jan and in the Tamil Calender it is the 1st day of the Thai Masam. This is Harvest Festival, and believed be the Tamil New Year may be because the Festival ends the month of Marghazhi where its inauspicious to conduct weddings, so thats why the saying goes to say "Thai pirandha Vazhi pirrakkum" meaning the birth of the month Thai will pave for new opportunities. Like I mentioned that it is a Harvest Festival, so celebrated in a big way in the Villages, thanking the Nature Gods such as Sun, Rain, land and the animals that have helped in the Farming. The Festival is celebrated over 5 days in Tamil Nadu. What a vacation, well I am used styaing in Bangalore all my Life so never got to see the real Pongal.

The word Pongal means "Boiling over or rather spilling over" and this symbolises the prosperity and the Future well being of the Family. And the ingredients that are used in this are the newly Harvested Rice, Lentils, Jaggery, and Milk. Its also like offering to God the first share of the Produce.
The Masala vada came out very well, Crispy and perfectly spiced.

Ingredients:

• Channa Dhal - 1 Cup
• Green Chillies - 6 nos
• Ginger - 1 Inch (grated)
• Freshly Ground Spice - A Small piece Cinnamon, 2 Cloves, 1/2 tsp Fennel.
• Finely Chopped Onion - 2/3 cup
• Chopped Fresh Coriander - 2 Tsp
• Salt to Taste
• Oil for Deep Frying

Method:

Soak the Channa Dhal for an Hour. Drain the water completely, this is very important else the mix will become soggy and the vada will not be crispy. Put in a small blender jar, add the chillies, ginger, spices and salt. And grind into a coarse mixture, this will look a little dry, but thats the way it should be. Transfer the mixture into a wide bowl, now add the chopped Onions and Fresh Coriander.
Heat oil for deep frying in Kadai on medium heat. Make small dumplings such that its slightly thicker in the center and gradually descends and slip it in the hot oil and fry on both the sides till brown.

Hot Vadas are ready, serve with chutney or chilli sweet sauce.