Ven Pongal How To make South Indian Style Pongal Recipe
Ven Pongal is one of the south Indian delicacies served for breakfast. This just melts inside our mouth with the smell of ghee. This is always accompanied by Ulundhu Vadai. This goes well with Sambar and any chutney of your choice. I love making this on a lazy day with just coconut chutney only. Its such an easy to prepare dish.
YIELD – 2 SERVINGS
Raw rice – 1 cup
Split Moong dhal – 1/4 cup
Ghee – 4 tbsp.
Cashew – 10
Pepper corn- 1 1/2 tsp.
Cumin seeds – 1 1/2 tsp.
Water – 4 cups
Salt – as required
Curry leaves – 1 spring
Wash and clean the rice well.
Dry roast the split moong dhall in a pan.
In a cooker mix the rice and split moong dhall.
Add 4 cups of water, salt and cook closed for 5 to 6 whistles.
The cooked rice should be mushy.
Heat ghee in a pan.
Add the cashews and let it roast.
Add the pepprcorns and once it splutters add the cumins and let splutter.
Add the curry leaves and put off the stove.
Add this seasoning to the cooked rice and dhall. Mix well.