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Ven Pongal (Savoury Rice Pudding) By Preetha


Jan 09, 2014

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Pongal is a popular rice dish in Tamil Nadu, other South Indian states, and Tamil-speaking areas of Sri Lanka. Pongal is unique to Tamil cuisine, pong means " boil over" or "spill over". It is the most simplest and easiest breakfast recipe.

INGREDIENTS

    ½ cup raw rice
    ¼ cup moong dal
    3 cups Water
    Salt to taste
    1 1/2 tbsp ghee
    1½ tsp oil for tempering
    Pinch of hing powder
    Few Curry leaves
    1 inch ginger, chopped
    Black pepper
    Cumin seeds
    4 to 5 cashews, roughly chopped

DIRECTIONS

Instructions

  • Dry roast the rice to make it hot
  • Dry roast the moong dal in the same way
  • Dry roast 3/4 tsp black pepper and jeera
  • TIP: One can reduce the quantity of peppercorns as per their taste
  • In a vessel, add 3 cups of water and let it boil
  • Take a few pepper and jeera and add it to the water
  • Add rice
  • Add salt
  • Add a little oil and stir
  • Cover it and let it cook
  • In a motar pestle coarsely crush the pepper little by little
  • Crush the jeera in the same way
  • Mash the rice as required
  • Add ghee in the rice

For the tadka

  • Add ghee
  • Add ginger
  • Add curry leaves
  • Add cashews
  • Add ground spices
  • Put off the flame and let the flavours to infuse
  • Add the tadka to the rice
  • Stir well
  • Reheat the rice
  • Ven pongal is ready
  • Can be served with coconut chutney

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