Ven Pongal/Pongal
Iam sure this dish will be a favorite for many of us. Though the main ingredient of this recipe is rice, we would not hesitate to have it for breakfast or dinner! This one among the VIP (Vadai-Idly-Pongal) combo, is a staple in all our South Indian Hotels' menu, festivals, auspicious days, as 'prasadam' in temples, marriages...and the list goes on!
This festive food is easy to make and rich in taste as well! The blend of finely cooked lentils with mashed rice and some fried nuts, spices along with the magical aroma of ghee makes it all the more delicious and lip-smacking!
Ingredients:
Raw rice - 1 cup
This festive food is easy to make and rich in taste as well! The blend of finely cooked lentils with mashed rice and some fried nuts, spices along with the magical aroma of ghee makes it all the more delicious and lip-smacking!
Ingredients:
Raw rice - 1 cup
Moong dal - 1/4 cup
Grated ginger - 1 teaspoon
Green chilli - 1 split
Black pepper corns - 1 teaspoon
Cumin seeds - 1 teaspoon
Ghee - 3-4 tablespoons
Bunch of curry leaves for seasoning
Roasted cashewnuts - 12
Asafoetida - 1/4 tsp
Water - 4 cups normal water, 1 cup hot water
Boiled Milk - 1 cup
Salt to taste
Method:
1. Wash rice and moong dal and rinse completely. Cook the rice and moong dal with 4 cups of water, cumin seed and salt in the pressure cooker for upto 6 whistles
2. Meantime, heat ghee in a small wok, fry the pepper corns, curry leaves, ginger, chilli and finely when done add the asafoetida
3. Now, add the hot water and milk to the cooked rice and dal, and mash-mix well (more hot water can be added depending upon the pongal consistency)
4. Now, add the fried items to this and mix gently
5. Pongal is ready!
Method:
1. Wash rice and moong dal and rinse completely. Cook the rice and moong dal with 4 cups of water, cumin seed and salt in the pressure cooker for upto 6 whistles
2. Meantime, heat ghee in a small wok, fry the pepper corns, curry leaves, ginger, chilli and finely when done add the asafoetida
3. Now, add the hot water and milk to the cooked rice and dal, and mash-mix well (more hot water can be added depending upon the pongal consistency)
4. Now, add the fried items to this and mix gently
5. Pongal is ready!
Rava/Sooji (Semolina) Pongal
1. For this pongal, substitute rice with 1 cup of ghee roasted rava
2. Cook the roasted rava in 3 cups of boiling water
3. Pressuse cook 1/4 cup moong dal
4. Mix the cooked rava and dal along with the fried items (same as above) and salt
5. Rava Pongal is ready! (the taste of this pongal is as good as Ven Pongal made of rice)
Pongal goes well with many sidedishes, whether it be a simple coconut chutney or kathirikai gotsu (egg plant curry), it tastes like heaven!
2. Cook the roasted rava in 3 cups of boiling water
3. Pressuse cook 1/4 cup moong dal
4. Mix the cooked rava and dal along with the fried items (same as above) and salt
5. Rava Pongal is ready! (the taste of this pongal is as good as Ven Pongal made of rice)
Pongal goes well with many sidedishes, whether it be a simple coconut chutney or kathirikai gotsu (egg plant curry), it tastes like heaven!
My personal choice is kathirikai sambar, along with medhu vadai!
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