August 17, 2014

Ven Pongal

I am not a big fan of ven pongal, but after moving overseas and not able to get these south indian specials that often, I have started missing them. So I decided to make this ven pongal, vadai and sambar combo this weekend. I have already shared Medhu vadai recipe earlier, I am sharing the ven pongal recipe here.

Raw rice - 3/4 cup
Moong dal - 1/4 cup
Water - 3.5 to 4 cups

To temper:
Cashew nuts - 10
Curry leaves
Pepper corn - 1 tbsp
Jeera - 1 tbsp
Ginger - 1 inch chopped finely
Green chilli - 3 sliced
Hing - 1/4 tpsp
Mustard seeds - 1 tbsp
Ghee - 4 to 6 tbsp

Dry roast moong dal and then pressure cook for 3 to 4 whistles. Once the pressure gets released, mash the rice and dal together.
If you have excess water simmer till its gone.
Heat another pan, add ghee. Once it gets melted add all the items under temper one by one.
Add this mixture to the mashed mixture, serve with sambar or chutner or both.

dry roast moong dal

pressure cook rice and dal together

things to temper

mash the mixture

Prepare the tempering

add to the mixture

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