Tuesday 15 January 2013

Venn Pongal

Having said a lot about Pongal, this is the salty version made on "Thai thirunaal". It is called Venna pongal because it is supposed to be in white colour. H always asked - what is the difference between paruppu saadham and pongal, other then you add some spices. Well one main difference is that venn pongal is cooked in milk + water.



Ingredients:
Raw rice - 150 grams
Moong dal - 100 grams
Ghee - 25 grams
Cumin - 20 grams
Pepper - 20 grams
Milk - 1.5 cups
Water - 1.5 cups
Cashew nuts - 25 grams
Salt - to taste



Method:

  • Pressure cook the raw rice and moong dal together with the mentioned milk + water and salt. The ratio is 1:3. Rice + moong dal amounted to one cup.
  • In a kadai, heat the cumin and pepper and slightly crush them and keep aside.
  • In the same kadai, pout little ghee, fry the cashew nuts and keep aside.
  • Add the remaining ghee, add the crushed cumin and pepper and fry for about 1 minute. 
  • Add the cooked rice + dal and mix well.
  • If needed sprinkle a little water so as to mix easily.
  • Add the fried cashewnuts and mix well.


Venn Pongal is ready!!! I served this with coconut chutney and tomato gothsu. Recipes coming soon.

Linking this to missionbreakfastcookcookandcook and thoushaltcook

  




2 comments:

  1. very authentic and very traditional and delicious pongal!!! Thanks for sending this to my event.. Looking for more yummy recipes!!!
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

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