TamilsKitchen

October 02, 2012

Ven Pongal / Ghee Pongal

      Ven Pongal is a popular South indian breakfast item.This is so simple and is very easy to prepare .This is one of the dish that catches its place in the banana leaf in almost all the marriges in south.The rice and moong dal combined with ghee gives a wonderful taste.The best side dish for this is the coconut chutney and sambar.And  normally in hotels we see this  accompanied with a vada.My hubby loves it with chutney and I like sambar so I usually prepare both the items.For the traditional pongal we use raw rice but however normal rice can also be used for this recipe.Lets see the preparation…

      100_2380

     

    Ingredients

    Rice – 1 cup

    Moong dal – 1 cup

    Salt to taste

    Oil / Ghee – 1 tbsp

    For Tempering

    Oil / Ghee – 1 cup

    Cumin seeds / Jeeragam – 1 tsp

    Pepper Corns / Milagu – 1 tsp

    Ginger – 1 tsp chopped

    Cashew nuts – 12 in nos.

    Curry leaves – 1 spring

     

    Preparation

     

    Heat a kadai and add the moon dal and fry for few mins or till a nice aroma comes from it .

     

    100_2355 100_2356

     

    Mix it with the rice and wash  several times and soak for atleast half an hour.

     

    100_2358

     

    Heat a kadai with 1 tsp ghee and splutter cumin seeds and pepper corns.Then add curry leaves , ginger and cashew nuts and fry for a min and switch off.

     

    100_2369 100_2371

     

    Take a pressure cooker and trasfer dal and rice mixture with 6 cups of water.Add the tadka into the cooker and add required salt and mix well.

     

    100_2374

     

    Now close the lid of the cooker and allow for 4 – 5 whistles.Let the pressure goes all by itself and open the cooker. Add one more tbsp of ghee ( the more the ghee gives more taste , so go on if you like more) and mix well .

     

    100_2353 100_2377

     

    Serve this with coconut chutney or tiffin sambar.

    100_2378

Notes :

You can make slight variations also..

  • You can make the ratio of rice and dal as 1:1/2 ( i used 1:1)
  • Coarsely grind the cumin and pepper corns and add to the tadka instead of adding them as whole.
  • You can add 1/2 cup of milk once the rice get cooked.Keep mixing in low heat ( to avoid burnibg)until the moisture goes off .
  • You can add the tadka at the end too.. that is after the rice and dal mixture gets cooked.

httpwww.spicytreats.net201209south-indian-cooking-event-series-2.html

 

 

     Linking this to Spicytreats and Anu’s Event

11 comments:

PT said...

tempting clicks..

Nabanita Das said...

Nice Blog and recipe too Dear... Love your blog.
Happy to follow you back...Thanks for visiting my blog too...

Vikis Kitchen said...

Love this pongal very much. looks very yummy!

Jay said...

looks absolutely mouthwatery..
Tasty Appetite

Chitra said...

My family fav.. wish to have it :)

Vijayalakshmi Dharmaraj said...

Hey dear, you are having a lovely award in my space, please accept it as token of my love... n ven pongal is very yummy... my most favorite n i too love with chutney if it hot i have as itself without any dips...
YOUR AWARD @ VIRUNTHU UNNA VAANGA

ramya said...

this is wonderful.

ramya said...

this is wonderful

Swasthi said...

loved that pongal in sambar! lovely presentation

Faseela Noushad said...

Super yummy pongal....

Ranjana said...

I Tried venpongal and tiffin sambar. Came out awesome.Thanks so much for the receipe.

Related Posts Plugin for WordPress, Blogger...