Pour water, salt, rice, moong dal along with sauted pepper and cumin seeds. Mix well

Now hot spicy lipsmacking venpongal is ready to treat both Tongue and Nose. It could be served with Coconut Chutney.

Note:
1. Half tablespoon of Ghee could be used to dry roast Moong dal.
2. I don't cook pongal directly in cooker. Instead I use a inner vessel. In case you also wish to do the same, pour 1 cup of water in cooker and then place the inner vessel with contents.
3. Ghee, salt and pepper powder could be adjusted as per taste.

Valapoo Vada Preparation :
Clean and Soak gram dal for 2 hours

Clean and cut the onion, plantain flower, 1 green chilli, ginger and curry leaves into very small pieces.

Grind the gram dal along with 1 Green chilli. Grind it to coarse paste without adding water.

Make small balls out of mixed dough. Make the balls into flat round by pressing with hand in a plastic paper or plantain leaf.

Then transfer to a metal strainer or plate with tissue paper to remove excess oil. Now tasty, healthy Valapoo vada is ready.

Note:
1. Gram dal should not be grounded to fine paste. It wont taste well.
2. While adding onion and plantain flower, make sure you crush them with hand mildly, so that they wont stick together.

Sukku Coffee Preparation:
Dry roast coriander seeds and grind it in mixie.

Boil water along with Palm Jaggery and Brown Sugar. Strain it to remove impurities.

Now aromat healthy Sukku coffee is ready to be served with Pongal.

Note:
1. Dry Ginger powder is available readymade in chops. It could be prepared in home by breaking dry ginger into pieces using some heavy household item before putting it in mixie for grinding, so that it will grind easily and safe for mixie jar well.
2. Use homemade coriander seeds powder for best taste.
3. Either Brown Sugar or Palm Jaggery or both could be used. Proportion should be adjusted as per taste.