South Indian Breakfast - Ven Pongal & Kadamba Sambhar

Name: South Indian Breakfast - Ven Pongal & Kadamba Sambhar
Total time: 2700 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For Pongal :; 1/2 Cup Raw Rice; 1/4 cup Moong Dhal/Paasi Parupu; 1 tsp Ginger chopped; 1 pinch Hing/Asafoetida; 1 tsp Black Pepper Corns; 1 tsp pepper powder; 2 tbsp ghee; 2 tsp jeera/cumin seeds; 1/3 cup Milk; as needed Few Cashew Nuts; as needed Curry Leaves Little; to taste Salt as per taste; For Kadamba Sambhar:; 2 tsp Oil; 1 tsp Methi /Fenugreek seeds; as needed Mixed Veggies(Carrot,Beans,Peas,Sweet Potato,Potato) You can add veggies of your choice; as needed Small Ball of Tamarind (Extract Paste); 2 tsp Sambhar Powder; 1 tsp Coriander Powder; 1/3 cup Toor Dhal + 2tbsp Moong Dhal with little Turmeric Powder (Pressure cook it for 3 whistles); To Temper:; 1 tsp Mustard Seeds; 1/2 tsp Urad Dhal; as needed Curry Leaves Few; to taste Salt

Rukmani S Bala @cook_15503868

#Reshkitchen Sharing the recipe of Ven Pongal & Sambhar which is a very easy and popular south indian breakfast. It is served in almost every South Indian Weddings as one of the breakfast.

Rukmani S Bala @cook_15503868

#Reshkitchen Sharing the recipe of Ven Pongal & Sambhar which is a very easy and popular south indian breakfast. It is served in almost every South Indian Weddings as one of the breakfast.

Saved

Ingredients

20 mins to 25 mins

2 servings

For Pongal :
1/2 Cup Raw Rice
1/4 cupMoong Dhal/Paasi Parupu
1 tspGinger chopped
1 pinchHing/Asafoetida
1 tspBlack Pepper Corns
1 tsppepper powder
2 tbspghee
2 tspjeera/cumin seeds
1/3 cupMilk
as neededFew Cashew Nuts
as neededCurry Leaves Little
to tasteSalt as per taste
For Kadamba Sambhar:
2 tspOil
1 tspMethi /Fenugreek seeds
as neededMixed Veggies(Carrot,Beans,Peas,Sweet Potato,Potato) You can add veggies of your choice
as neededSmall Ball of Tamarind (Extract Paste)
2 tspSambhar Powder
1 tspCoriander Powder
1/3 cupToor Dhal + 2tbsp Moong Dhal with little Turmeric Powder (Pressure cook it for 3 whistles)
To Temper:
1 tspMustard Seeds
1/2 tspUrad Dhal
as neededCurry Leaves Few
to tasteSalt

Saved

Steps

20 mins to 25 mins

1

For Pongal: Dry Roast raw rice and moong dhal in a pressure cooker.
2

Keep that aside.Add 1 tbsp ghee,ginger and hing.Saute for a min.
3

Add 3 cups of water,required salt and pressure cook them for 3 or 4 whistles.
4

Once cooker is released mash the cooked rice and dhal well (Add water if it is too dry) and boil for sometime.
5

In the end before tempering add milk and mix well and boil for a min. (This gives pongal a creamy texture and an awesome taste).
6

Add the black pepper powder.
7

Take a tempering pan and add 1 or 2 tbsp of ghee. Once it is hot add the jeera,black pepper corns,curry leaves and cashew nuts. Saute well.
8

Add the tempering to the pongal and serve hot with Sambhar and Chutney.
9

Kadamba Sambhar: In a kadai add little oil. Once it heats up add little mustard seeds. Once it splutters add the methi seeds and saute.
10

Add the mixed veggies and saute them for a min.
11

Add the Sambhar Powder,Coriander Powder and salt and mix it well.
12

Extract the tamarind and add them to the sambhar and add water.
13

Boil them till the veggies get cooked well.
14

Mash the toor dhal+moong dhal and add them by adjusting water if required.
15

Boil till you get the froth and temper with Mustard seeds,Urad Dhal and Curry leaves.