Ven Pongal
#win
#week7
#jan
#w2
#cookpadindia
Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word 'ven' means white in Tamil and 'pongal' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Khicdi or Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach.
Ven Pongal
#win
#week7
#jan
#w2
#cookpadindia
Ven Pongal is traditional delicacy from South Indian Cuisine. It is prepared from rice and split yellow bean (mung dal)and tempered with ghee, cumin, curry leaves, ginger, cashew nuts etc. The word 'ven' means white in Tamil and 'pongal' is popular lentil dish. Ven pongal is one of the foods made during 4 day long pongal festival. Pongal is a South Indian verson of Khicdi or Khichuri so on and so forth. Pongal or khichdi is very simple, satisfying and comfort food. Pongal is offered to the God as naivedhyam in South Indian homes as well as in temples during regular pooja, festivals and auspicious days. Apart from beingva popular naivedhyam and festive dish, pongal is one of the popular breakfast too and served with coconut chutney. Though it is consumed as lunch or dinner paired with sambar or pongal gotsu,papad, pickles etc. Pongal is a choice of many South Indians as it is easy to prepare and light on stomach.
Cooking Instructions
- 1
Wash dal and rice and add 3.5 cups of water. Add salt, turmeric and ghee, stir well.
- 2
Pressure cook it properly, once the pressure released,mix the pongal and stir well with a spoon. It
- 3
For tempering, heat ghee and add cashew nuts, cumin seeds and black pepper, let them splutter. Then add ginger and curry leaves and fry them. Lastly add asafoetida and turn off the heat.
- 4
Pour this tempering on pongal, mix and serve hot.
- 5
Note:
1. In traditional pongal turmeric powder is not added.
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