Wash and soak chana in required water overnight if making sundal.

Wash and soak urad dal for vada for 30 to 45 minutes.

In the mean time, take pressure cooker 1 and add 1 cup of raw rice for pongal and curd rice.

Add 5 cups of water to it.

Take a small bowl and keep roasted moong dal along with required water.

Pressure cook in low flame for one whistle. Set aside.

Open the cooker, remove the moong dal bowl and mash the rice.

Take a small portion of cooked rice and mix cooked moong dal to it. This is for sweet pongal.

Take another pressure cooker 2 and keep 1 cup of raw rice along with 2.5 cups water for variety rice.

Pressure cook in low flame for 1 whistle and set aside to release the pressure naturally.

Open the cooker and spread the rice in a plate. Cool down.

Take pressure cooker 3 and add the soaked chana with required water, salt.

Pressure cook in low flame for one whistle.

In the mean time, temper for lemon rice, coconut rice and curd rice.

Make lemon rice mix and set aside.

Add grated coconut to the tempering ingredients, roasted cashews. Lastly add coconut oil and mix well.

Coconut rice mix is ready.

Make Pulikachal for tamarind rice and set aside.

Now take the cooled rice and divide the portions according to the quantity of rice you need.

I make less coconut rice and more tamarind rice, lemon rice.

Add the tempering to curd rice, curd and salt. Mix well. Curd rice is ready.

For sweet pongal, melt jaggery and strain it. Add the mashed rice + moong dal.

Mix well and let it boil till thick. Add cardamom powder, roasted cashews, raisins, a pinch of nutmeg powder, edible camphor.

Lastly add some ghee and switch off the flame. Temple style Sweet pongal is ready.

After making all the rice varieties, grind soaked urad dal along with green chilli, ginger.

Add pepper and cumin seeds, curry leaves, hing. Mix well.

Heat oil to deep fry and make vada. Set aside.

Lastly make sundal and maavilakku.

Serve in banana leaf and offer to god.