EASY VEN PONGAL

EASY VEN PONGAL 

Ven pongal is an authentic south Indian breakfast recipe which is very famous all over the world.. It is generally made with new ponni raw rice.. But some percentage of children and elders get indigestion because of raw rice.. so boiled rice can also be used but the thing is it has to soaked in water for minimum 1 hour and water ratio would be 1 : 5 that is 1 cup rice = 5 cups of water.. water can get excess thats not a problem but it shouldnt be lesser, then your pongal will not get the required consistency..I have used boiled ponni rice and made the recipe very simple and easy for your convinience.measurement of water is same for raw rice too, if you like u can lessen half a cup..

INGREDIENTS

NOTE : Use the same cup for measuring rice, moong dal and water 

 

Raw rice or boiled rice - 2 cups ( serves 5 to 6 adults) ( soak in water for 1 hour)

Moong dal (paasi paruppu) - 3/4 cup 

Salt - 2 tsp or as required

Water - 5 cups

FOR TAMPERING ( THALIKKA)

Ghee - 5 tbsp

Oil - 5 tbsp

Cashew nuts - 20 nos

Crushed black pepper - 2 tbsp

Cumin seeds - 2 tbsp

Ginger - 1 tbsp (grated)

Asafoetida - 1/2 tsp

Curry leaves - few

METHOD

If you are using raw rice soak it for 30 mins and if using boiled rice must soak it for 1 hour then only you will get the correct consistency.. In a pressure cooker, add soaked rice, moong dal, salt and 5 cups of water and cook it for 6 whistles and simmer for 5 minutes.. Wait for the steam to get released by itself..

You can see the water level is higher compared to what we add for normal white rice..when the steam get released open the lid and mash the rice thoroughly so that both dal and rice get blended well .. refer the below picture..
 

In a kadai, add ghee and oil , when it is heated , simmer the flame,add cumin seeds, crushed black pepper, ginger,curry leaves , asafoetida and cashew nuts, saute it for 2 mins and you will get the wonderful aroma of the spices and curry leaves. turn off the stove and pour the contents over the mashed rice dal mixture and mix it well, check and adjust the salt ..

 

 Thats it your ven pongal is ready to eat.. Serve it hot with sambar and coconut chutney .. 

 Hope you all will try this ven pongal and get back to me with your comments .. Until next post this is Veni saying bye and take care .. Happy cooking !!!

     

 

  

SHARE

About Venicooks

I'm Krishnaveni Shivakumar from Erode ,TamilNadu .Cooking is my Passion and I would like to share the joy of cooking with my recipes in this Blog........