Ven Pongal, the word reminds me of Margzhali mornings. In every perumal temple ven pongal is the naivedhyam and it is distributed as prasadam, early in the morning of margzhali month. Coming to the recipe
Ven Pongal
Cuisine: South Indian Ratio
Preparation Time: 10 minutes Rice : Water
Soaking Time: 10 minutes 1 : 4 cups
Cooking Time: 8 to 15 minutes Rice : Moong dhal
1 : 1/4 cup
Ingredients:
Rice: 1 cup
Moong Dhal: 1/4 cup
Ginger: 1/2 inch piece well pounded
Salt as per taste
Crushed Pepper: 1/4 tea spoon
Whole Jeera: 1/4 tea spoon
Curry Leaves: few
Asofoetida: a generous spoonful
Ghee: 1 tablespoon
Oil: 2 tea spoon
Cashew: 4 to 5 numbers
Water as needed
Method:
1. wash the rice and moong dhal together and soak it for 10 minutes.
2. Place a small cooker on the stove over medium flame, add oil and 1/2 tablespoon of ghee and heat it.
3. When it is hot, add jeera, crushed pepper, asofoetida, pounded ginger, curry leaves and cashews and fry it till cashews becomes golden yellow.
4. Now add the soaked rice and moong dhal and the required amount of water and salt as per taste.
5. Mix it well and close the pressure cooker lid and cook it for 5 to 8 whistles. When the pressure settles down, open it and add the remaining ghee and mix. Serve it hot with sambar or simple coconut chutney.
Coconut Chutney:
Ingredients:
Grated Coconut: 1/2 cup
Fried Gram: 1tea spoon
Green Chilli: 2 numbers
Ginger: 1/2 inch piece (Optional)
Salt to taste
water as needed
Seasoning: 1 tea spoon of oil, 1 tea spoon of mustard seed,a few curry leaves, channa turad dhal: 1/2 tea spoon
Method:
1. Grind coconut, fried gram, green chilli, to a fine smooth paste and add salt as needed.
2. Transfer it into serving bowl.
3. Place a pan or kadai over the stove, add 1 tea spoon of oil, when the oil is hot add mustard seeds, allow it to splutter, add the dhals and curry leaves.
4. Pour it over the chutney and serve.
Note:
1. Cooking the pongal for 6 to 8 whistles gives it a mashy consistency.
2. Ven pongal taste best with sambar or coconut chutney.
Ven Pongal
Cuisine: South Indian Ratio
Preparation Time: 10 minutes Rice : Water
Soaking Time: 10 minutes 1 : 4 cups
Cooking Time: 8 to 15 minutes Rice : Moong dhal
1 : 1/4 cup
Ingredients:
Rice: 1 cup
Moong Dhal: 1/4 cup
Ginger: 1/2 inch piece well pounded
Salt as per taste
Crushed Pepper: 1/4 tea spoon
Whole Jeera: 1/4 tea spoon
Curry Leaves: few
Asofoetida: a generous spoonful
Ghee: 1 tablespoon
Oil: 2 tea spoon
Cashew: 4 to 5 numbers
Water as needed
Method:
1. wash the rice and moong dhal together and soak it for 10 minutes.
2. Place a small cooker on the stove over medium flame, add oil and 1/2 tablespoon of ghee and heat it.
3. When it is hot, add jeera, crushed pepper, asofoetida, pounded ginger, curry leaves and cashews and fry it till cashews becomes golden yellow.
4. Now add the soaked rice and moong dhal and the required amount of water and salt as per taste.
5. Mix it well and close the pressure cooker lid and cook it for 5 to 8 whistles. When the pressure settles down, open it and add the remaining ghee and mix. Serve it hot with sambar or simple coconut chutney.
Coconut Chutney:
Ingredients:
Grated Coconut: 1/2 cup
Fried Gram: 1tea spoon
Green Chilli: 2 numbers
Ginger: 1/2 inch piece (Optional)
Salt to taste
water as needed
Seasoning: 1 tea spoon of oil, 1 tea spoon of mustard seed,a few curry leaves, channa turad dhal: 1/2 tea spoon
Method:
1. Grind coconut, fried gram, green chilli, to a fine smooth paste and add salt as needed.
2. Transfer it into serving bowl.
3. Place a pan or kadai over the stove, add 1 tea spoon of oil, when the oil is hot add mustard seeds, allow it to splutter, add the dhals and curry leaves.
4. Pour it over the chutney and serve.
Note:
1. Cooking the pongal for 6 to 8 whistles gives it a mashy consistency.
2. Ven pongal taste best with sambar or coconut chutney.
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