The menu for bhogi at my place usually is Paruppu Payasam,Poli,Amavadai,Vazhaika curry,Pitlai and More Kuzhambu.We do not use onions on this day. I made Paruppu Payasam and Poli on bhogi day.
Paruppu Payasam recipe:
Moong Dhal-2 tablespoons
Bengal gram dhal-2 tablespoons
Elaichi powder-1/2 teaspoon
Method: Fry cashewnuts in ghee till golden and set aside.Soak both the dhals in water atleast for 15 mins and pressure cook for 2 or 3 whistles till the dals are mushy.Mash them and keep aside.Add quarter cup of water to jaggery,melt it and strain the scum.To this cleaned jaggery liquid add both the dals and stir well.Add the heated milk and simmer for five minutes.Add cashew nuts,elaichi powder and ghee and take off from the flame.
This is my submission for Priti's Makar Sankranti Festival event