Ven Pongal
#reshkitchen - This is a traditional and a very popular South Indian breakfast, especially Tamilnadu. Very simple and easy to make, it is a great preference of mine when time is a constraint. Best had with coconut chutney and sambar, but also tastes delicious with mango pickle and some podi (gun powder) sprinkled over it.
Ven Pongal
#reshkitchen - This is a traditional and a very popular South Indian breakfast, especially Tamilnadu. Very simple and easy to make, it is a great preference of mine when time is a constraint. Best had with coconut chutney and sambar, but also tastes delicious with mango pickle and some podi (gun powder) sprinkled over it.
Cooking Instructions
- 1
Soaked the rice and dal, preferably overnight and then pressure cook with 3 cups water and salt for 7-8 minutes on low flame after the first whistle. It should be soft and mushy.
- 2
Heat oil in a pan and temper with the mustard seeds and whole dry red chilies. After it stops spluttering, add the urad dal, peppercorns, ginger, curry leaves and cashew nuts and fry for a few seconds till the urad dal and cashew nuts change colour.
- 3
Pour it over the boiled rice-dal mix along with salt and mix well. While serving, add ghee and mix. Serve, garnished with cashew nuts along with coconut chutney and sambar or simply with pickle.
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