VEN PONGAL

Ven pongal is made usually by Tamilians for Pongal.  It is served as breakast too.  For wedding and all, this is compulsory in Tamil Nadu for Breakfast as I have observed with medu vada, chutney and sambar.   This is named as Kichadi in North India. and served hot with Kadhi, papad and pickle.   It is made with rice, moongdal, pepper corns, cumin seeds etc. The ghee and fried cashewnuts adds flavour to it.  I have also prepared this with Samo rice or Moriyo rice.  
I have also posted Dalia Ven Pongal. &   moriyo-ven-pongal-sama-rice-ven-pongal.html  

Let us look at the recipe now:

Preparation time: 10 minutes

cooking time 35-45 minutes

serves: 3

Ingredients:

1 cup rice

1/2 cup moong dal

1 tsp cumin seeds

1/2 tsp black pepper corns

1/2 tsp black pepper and cumin seeds crushed

7-8 cashes fried in ghee (break it and fry it)

1 small piece of ginger

asafoetida

few curry leaves

2 tbs ghee

1 tbs oil

salt

Method:

Dry roast the moong dall till you get a nice aroma. should not be brown.  mix the dal and rice, wash and keep aside for 15 minutes.

In a pressure cooker, heat  tbsp  ghee, oil,  add the cumin seeds, pepper corns,  crushed pepper and cumin seeds crushed and curry leaves. when the colour changes, add asafoetida. Add the rice, saute for few minutes. add 4 cups of water, salt and pressure cook for one whistle. in my cooker it is enough. when the pressure comes down, open and add the remaining ghee, and  half the cashew nuts. Mix well.  garnish with remaining cashew nuts.  serve hot with sambar, chutney, eggplant ghostu normally served along with it.

WISH ALL MY READERS A HAPPY PONGAL WHICH IS ON 14TH JANUARY 2014.