Uddina Kadubu( Urud Daal Kadubu)

Urud Daal Kadubu is made of Urd Daal  and Raw rice . You can have them for break fast , lunch or dinner.

Since Urud daal is used ( Daal contains proteins ), and its steamed  it is good for everyone even a person who has fever can have them.  It is very good for kids and elders too.

Ingredients :

Urd Daal : 2 cups .

Rice : 3 Cups.

Salt : To taste.

Method: 

Wash and soak  Urd daal  for 3 to 4 hours  and rice for 1 hour.  Now grind Urd daal nicely using water little by little until smooth paste and remove from jar. Then grind rice to   rava consistency  using very little water and mix it with Urd daal ground mixture.  Add salt and leave it for ferment for 6 to 8 hours or over night.

Apply or ghee to the long cups  and pour ground mixture to each  cup.  Keep the big vessel  (which is used for steaming kadubu ) on the fire and  put 2 cups of water  and arrange the cups in the vessel and cook Kadubus for 30 to 40 minutes. Remove the Kadubus from the cup and serve hot kadubu with coconut chutney  or sambar or  pickle or chutney powder and a cup of curd.

Note:  Do not use lots of water while grinding. ( The mixture should not be watery).  Can use Samolina instead of rice.   Steam raw rava ( medium size)  and mix with urd daal ground mixture just before preparing kadubu.  The  mixture should be Ferment properly to get good  soft kadubu. ( can use the desired cups ) 

 4 to 5 serves.

Sweet Rava Huggi (Samolina sweet Pongal)

Huggi as we call is also known as pongal/kichidi. It is healthy and protein contain energetic dish. Huggi is done using rice/broken wheat/rava/semolina etc. I have prepared this Huggi with medium size rava, jaggery and moong dal.

 Huggi is normally done during the month of Dhanurmasa (December 15 to January 15). For Makara Sankranthi day " Huggi (Pongal) " is prepared using the fresh rice which is ready to harvest. Celebrating Pongal is to say thanks to God for taking care of the grain and people who are depend on the grains.
There are two varieties of Huggi. One is Khara (Spicy) and the other one is sweet huggi/pongal.
Normally Raw rice is used to prepare Huggi. I have used rava/semolina and prepared this Huggi.
It is an easy and yummy dish and helps to satisfy your  sweet taste bud I am sure.
Let us see the recipe Now:

Things Needed :

Rava : 1 Cup .( Medium sized).
Moong Daal : 1 Cup.
Jaggery : 1/2 cup.
Ghee : 4 to 6 Table spoons.
Cardamom : 6 to 8 pods.
Cashew Nuts ; 2 table spoons. ( cut ones).
Raisins : 1 Table spoon.
Coconut: 1 cup. ( fresh and grated ).
Water : 2 cups.

Method:  

1. Wash and boil Moong Daal with required water and keep it aside.
3. Powder cardamom and keep it aside. ( Remove the outer skin before powdering).
3. Keep a pan on the fire and heat. Put 2 table spoons of ghee and put cashew nuts , raisins and fry.
4. Now add rava and fry  until raw smell disappears. ( At least 5 minutes on medium flame).
5. Add boiling water to it and mix it thoroughly, leave it for cooking for 1 minute.
6. Add jaggery, boiled moong daal and mix until  the whole mixture thickens.

7. Add coconut and put the remaining ghee and serve hot Sweet Rava Pongal .

Note : 

Must fry Rava on a low flame.  Easy way to powder the cardamom is to  dry grind  cardamom with little sugar. ( Do not forget to remove the outer skin of the cardamom). Adding coconut is an optional, but it helps to give a better taste and aroma to the sweet huggi.  Grate or powder jaggery before adding . This helps the jaggery to be mixed well with rava and moong daal .   Can use  cooked raw rice instead of Rava.
Time : 20 Minutes
Serves : 3 to 4.