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Food and Drinks Recipes

Try these tricolour recipes by Chef Uma Raghuraman to celebrate the 78th Independence Day!

Let's celebrate the 78th Independence Day with a tricolour on a plate. Here are some tricolour recipes by a mom chef to make at home this Independence Day.

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India is celebrating its 77 years of independence and any celebration in the country is incomplete without food. Mom Chef Uma Raghuraman is known for her home-cooked recipes and she shares some recipes from her closet for everyone to mark this auspicious day. Check out the recipes of Pune-style Tricolour Pongal and Tiranga Biryani.

Uma Raghuraman
Chef Uma Raghuraman

Pune-style Tricolour Pongal

poona pongal
Pune-style pongal with Chettinadu Salavai and Dhideer Tomato Chutney

Preparation time: 5 minutes

Cooking time: 25 minutes

Serves: 4

1 cup = 250 ml

Ingredients

Raw Rice  1 cup
Moong Dal/Husked and Split Green Gram 1/2 cup
Ghee/Clarified Butter (Oil if Vegan) 2 teaspoons
Salt to taste

To Grind 

Chopped Coriander  small bunch 
Curry Leave 1 spring
Dry Red Chillies  2
Black Pepper Corns  1/2 teaspoon
Cumin Seeds/Jeera 3/4 teasp0on 
Peeled and Chopped Fresh Ginger 3/4

For Garnish 

Ghee or Oil  1 teaspoon
Cashew Nuts (Broken) 5 - 6
Curry Leaves (optional) 3 - 4

Method

  • Add all the ingredients given above ' To grind' into the jar of a mixer and grind to a paste consistency using 1/4 cup water. 
  • Heat a pressure cooker or a heavy bottom pan/vessel with ghee or oil and add the ground paste.
  • Cook for 2 minutes over low flame and add the washed rice and dal mixture.
  • Add 3-3 1/2 cups water, and salt to taste and pressure cook over medium flame up to 4 whistles. 
  • Once the pressure releases, garnish with roasted cashews.

For Chettinadu Salavai Chutney:

Coconut 1 cup 
Cashew Nut 1/2 cup 
Green Chilli 1 - 2
Garlic Clove 1
Salt to taste 
Coconut Oil 2 teaspoons 
Fennel Seeds 1/2 teaspoon 
  • Grind, coconut, cashew nuts, green chillies, garlic cloves and salt together.
  • Once the paste is ready, temper it with coconut oil and fennel seeds. 

For Dhideer Tomato Chutney 

Oil 2 teaspoons 
Urad Dal  1/2 teaspoon
Mustard Seeds  3/4 teaspoon 
Fenugreek Seeds  1/4 teaspoon 
Curry Leaves  1 spring
Tomatoes  5 
Kashmiri Chilli Powder  1 1/2 teaspoons 
Salt  to taste 
Sugar  pinch 
  • Grind 5 tomatoes without adding water
  • Heat a pan and add oil, urad dal, mustard seeds, fenugreek seeds, spring curry leaves, ground tomatoes, Kashmiri chilly, salt and sugar. 
  • Cook for 5 to 7 minutes and your chutney is ready.
  • Line up all three dishes in the sequence of tricolour and your tiranga Pune pongal is ready. 

Tiranga Rice 

Tiranga Rice is a platter of three different types of rice which form a tricolour when assembled togehter. Let's look at its recipe: 

For Dhideer Tomato Rice

Ingredients 

Grated Tomatoes  4
Finely Chopped Onion 1
Green Chilly  1
Grated Ginger  1/2
Grated Garlic  3 - 4 cloves
Curry Leaves 1 spring 
Sesame Oil 1 teaspoon 
Ghee  1 teaspoon 
Mustard Seeds  1 teaspoon 
Chana Dal  1 teaspoon 
Urad Dal  1 teaspoon 
Turmeric Powder  1/8 teaspoon 
Kashmiri Chilly Powder  1/2 teaspoon 
Salt  to taste 

Method 

  • In a pan, put all the ingredients mentioned above except for rice and slowly cook them for some time.
  • Once the orangish paste is ready, add rice to it and mix it with the paste and your Dhideer Tomato Rice is ready. 

For Pudina Pulao

Ingredients 

Pudina  2 cups 
Coriander Leaves  1 cup 
Green Chilli 1
Grated Ginger  1/2
Grated Garlic  4 cloves
Oil  2 teaspoons
Ghee  2 - 3 teaspoons
Cashew Nuts 8 - 10
Cumin Seeds/Jeera 1/4 teaspoon
Bay Leaf  1
Clove  1
Cinnamon Stick  1/2
Green Cardamom 1
Peas  1/3 cups
Salt  to taste 

Method

  • In a pan, put oil along with the spices mentioned above and heat it for a while. 
  • Once heated, put the other ingredients one by one and saute them for a few minutes. 
  • Add rice to the gravy and stir it for some more time until it blends well and your Pudina Pulao is ready. 

Cabbage Poriyal 

Cabbage  2 cups 
Oil  2 teaspoons
Urad Dal  1/2 teaspoon
Chana Dal  1/2 teaspoon
Mustard Seeds  1/4 teaspoon
Green Chilli 1
Curry Leaves  1 spring
Salt  to taste 
Fresh Coconut (optional) 1/4 cup 

Method 

  • In a pan, take all the mentioned ingredients and saute them for a while until everything is mixed properly and your cabbage poriyal is ready to be served. 

For white shade, fry some rice papads and use them for platting and assemble all the dishes in a tricolour formation on a plate or a bowl. 

Place both recipes made by Chef Uma who is managed by The Culture Hub on a table and shine through the spirits of Independence Day by savouring them with your loved ones.  

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