Sunday, August 17, 2008

Pongal (Venpongal)

Pongal with sambar and chutney is the favorite dish for most of the South Indians, I guess.

  • Basmathi Rice-300 gms
  • Moong dal( Pasiparuppu)-100 gms
  • Water- 2 and 1/2 times that of the combined amount of rice and moong dal.Use same measuring cups.
  • Ghee/ Butter-50 gms
  • Cumin seeds (jeera)-2 tablespoons
  • Pepper-1 tablespoon
  • Cashew-6 or 7
  • Curry leaves -1 tablespoon

  • Wash the Basmathi rice and Moong dal and cook it together in a pressure cooker.
  • The rice needs a little more water than usual.
  • Heat small amount of ghee or butter in pan.
  • Fry the cashews in ghee till golden brown and keep it aside.
  • Make half of the pepper and cumin seeds as coarse powder.
  • Heat the remaining ghee and add curry leaves,pepper-cumin powder and the remaining cumin seeds and pepper.
  • When it splutters, add it with the cooked pongal and mix it.
  • Garnish it with cashews.
  • Pongal- Sambar- Coconut Chutney is the perfect combination.Can be served with one of the either.

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