Venn Pongal

Pongal is one of the traditional breakfasts in every south Indian house. Venn Pongal is made with rice and moong dal and we add other ingredients to make it taste.

Ingredients:-

Rice – 1 cup

Moong dal – ¼ cup

Grounded Pepper corns – 1 tsp

Cashew – 4

Water – 4 cups

Salt – to taste

Ghee – 2 tsp

Cumin seeds – 1 tsp

Method:-

Wash and soak the rice and moong dal for at least 10 mins and then cook the rice and dal, salt in a pressure cooker for 4- 5 whistle. Heat ghee in pan and add ginger, grounded pepper corns, cumin seeds, cashew and sauté till the cashew turns the color. Then add the cooked rice and mix well with the ghee mixture and serve hot with chutney.

Coconut chutney

Here is the recipe for the basic coconut chutney.

Ingredients:-

 

Coconut – ¼ cup

Fried gram dal – 4 sp

Garlic – 1 (small piece)

Ginger – 1 ‘inch piece

Curry leaf – 1 spring

Coriander leaf – 1 spring

Salt – to taste

 

For Tampering/ seasoning:-

 

Channa dal – 1 tsp

Urad dal – 1 tsp

Mustard seeds – 1 tsp

Curry leaf – 1 spring

Oil – 1 tsp

 

Method:-

 

Grind all the ingredients and add water if necessary. Once it is done, pour oil in a pan and add the channa dal, urad dal and mustard seeds. Allow the mustard seeds to splutter and add curry leaf. Then add this seasoning to the grounded mixture and mix well.