Ven Pongal
Pongal is a popular rice dish in Tamil Nadu, and the Tamil cuisine of Sri Lanka. In Tamil, the root pong or pongu means to " boil over" or "spill over".
There are two varieties of pongal, Sakarai Pongal which is a sweet, and Ven Pongal, made from clarified butter. The unqualified word pongal usually refers to spicy pongal in Tamil Nadu, and is a common breakfast food inTamil Nadu. Ven (white) pongal is a popular dish in South Indian homes and is typically served as a special breakfast in parts of South India, especially Tamil Nadu and southern Andhra Pradesh. It a spicy variant made with pepper, rice and moong dal.
Health Benefits of Ven Pongal
Has calcium nutrients, low fat and protein rich.
Ingredients
- Raw rice - 1 cup
- Moong dal - 1/2 cup ( - 1 tbsp)
- Water - 4 cups
- Ginger - 1 inch
- Green chillies - 1
- Turmeric - a pinch (optional)
- Salt as needed
- Whole peppercorns - 2 tsp
- Cumin seeds - 1 tsp
- Cashwes - 10
- Ghee as needed
- Oil - 1 tbsp
Method
- Cook rice and dal together in cooker adding water and crushed green chillies, ginger together in a blender.
- Add a pinch for turmeric(optional) and salt.
- Leave for 3 - 4 whistles.
- Heat oil in a pan, add whole peppercorns, leave till the size doubles, then add cumin seeds, cashews and curry leaves.
- Pour over the cooked rice and dal.
- Add ghee and mix well.
- Serve with sambar and coconut chutney.
No comments:
Post a Comment