Wednesday, November 10, 2010

Ven Pongal


Ingredients:
Raw rice – ¾ cup
Moong Dal – ¼ cup
Salt to taste
For Tempering:
Ghee – 2 tbsp
Cashew nut – 10
Pepper corns – 1 tsp
Curry leaves – 10
Zeera / Cumin seeds – 1 tsp
Asafoetida – a pinch



Method:
1) Wash dal and rice together.
2) Pressure cook rice moong dal mixture with salt and 3 cups of water for 5 whistles. Allow the pressure in the cooker to subside.
3) Heat ghee in a small pan, roast the cashew nuts then remove the cashews and keep aside.
4) To the same ghee add pepper corns, zeera, curry leaves, asafoetida. Fry for few minutes. Add this seasoning to the rice dal mixture.
5) Add the cashew nuts and mix thoroughly.
6) Serve the ven pongal with sambar or chutney.
Variation:
 The rice and dal mixture ratio can be changed. You can also make the rice: dal ratio ½: ½. But I like to use ¾: ¼ .


12 comments:

  1. I used to have this when i was doing my studies in Coimbatore..But never knew how to make..Looks yummy

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  2. That looks like an amazing meal..very tempting!

    US Masala

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  3. Venpongal is one my favorite one. Looks delicious.

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  4. Delicious venpongal! I have never tasted it before but am drooling over your platter now..So tempting..

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  5. This looks and sounds amazing!

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  6. I love pongal.. My fav with different chutney and sambar.. my god! drooling here.. your dish looks so delicious.. first time here. You have a nice blog..

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  7. delicious pongal..my favourite one...

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  8. Absolutely love ven pongal. Nice clicks and awesome recipe dear.

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  9. Yummy Pongal...One of my favourite. You have many interesting recipes...

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  10. Pongal is my favourite...looks delicious.

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