Ven Pongal



Ingredients

Raw Rice         : 1 cup
Moong dal       : 1/2 cup
Water              : 4 cups
Ghee               : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger    : 1 piece
Whole Pepper   : 1 tbsp
Jeera      : 1 1/2 tbsps

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture  and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.

14 comments:

PranisKitchen said...

venpongal is reallly delicious..when i prepare i add the whole pepper ..next time will try ur version.

Aruna Manikandan said...

My all time favorite ....

Smita Srivastava said...

Looks so yummy , n healthy too ... i'm sure my daughter will love it in her tiffin ....

Smita
@Little Food Junction

Swathi said...

Vidya,

Ven pongal looks really good.

Shabitha Karthikeyan said...

One of our favorites...I prepared the same yesterday will post it later :-)

simply.food said...

Lovely dish looks like masala khichdi.

Jay said...

Heavenly...hot ghee pongal and coconut chutney, ummmm....thats my favorite...! your version is super da.

kitchen queen said...

delicious and yummy pongal my favourite always.

Anu said...

My all time fav.. Pongal vada sambar wow tempting menu...

Rajee said...

Delicious breakfast. Looks very tempting. You have a great blog here...

Ms.Chitchat said...

Delicious looking ven pongal,a healthy dish too. Happy Mother's day to u .

Home Cooked Oriya Food said...

looks yum!

Mriganayani said...

That indeed is a good combo - THE combo - its should be a sin to eat pongal without vada, chutney and sambar!

Kiran said...

Dear Srividhya,

I tried your ven pongal recipe too and loved the addition of ginger and other spices in the powdered form to the dish.We enjoyed it.I posted it under tried and tasted in my blog.Thank you for sharing it with us.