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Wednesday, 3 September 2014

Ven Pongal (Rice & Split Green Gram Porridge - Tamilian Style)

          
           This is a  traditional and a very popular South Indian breakfast, especially Tamilnadu. It is another of my comfort food. This dish in other terms can be called a North Indian Khichdi. Very simple and easy to make, is a great preference of mine when time is a constraint. Best had with coconut chutney and sambar, but also tastes delicious with mango pickle and some podi (gun powder) sprinkled over it. 






  • 1/2 cup rice
  • 1/2 cup moong dal, lightly dry roasted (split green gram)
  • 3 tbsp. oil
  • few curry leaves
  • 2 whole dry red chilies, broken
  • 1/2 tsp. mustard seeds
  • 1 tsp. ginger. grated
  • 1/2 tsp. whole pepper corns
  • 1 tsp. urad dal (split black gram)
  • 10-15 cashewnuts
  • salt to taste
  • 2-3 tbsp. ghee
  • few cashewnuts to garnish



          Soaked the rice and dal, preferably overnight and then pressure cook with 3 cups water for 7-8 minutes on low flame after the first whistle. It should be soft and mushy.

          Heat oil in a pan and temper with the mustard seeds and whole dry red chilies. After it stops spluttering, add the urad dal, peppercorns, ginger, curry leaves and cashewnuts and fry for a few seconds till the urad dal and cashewnuts change colour.

          Pour it over the boiled rice-dal mix along with salt and mix well. While serving, add ghee and mix. Serve, garnished with cashewnuts along with coconut chutney and sambar or simply with pickle.











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