Thursday, 27 December 2012

Ven Pongal





INGREDIENTS:

1 cup rice
4 1/4 cups water
1/4 cup moong dal/ paasi paruppu
1 tbsp ginger, chopped
1 stem curry leaves (I dint have any)
2 tsps cumin seeds
3 tsps peppercorns
1/2 tsp asafoetida / hing
a pinch of turmeric powder
8 cashewnuts
3 tbsp ghee
1 tbsp oil
salt



PROCESS:
  • In a pressure cooker, heat the oil and add  saute the ginger. Add the water.
  • Add the rice, dal and salt. close the pressure cooker and let it cook for about 4-5 whistles.
  • After it cools check to see if the rice has cooked well and there is no water.
  • In a wok, heat the ghee and add the curry leaves, peppercorns.
  • Add the cashewnuts, cumin seeds, turmeric and asafoetida. 
  • Add the rice to this and mix well on low flame till it combines and is of the desired consistency.

6 comments:

  1. Very traditional and delicious pongal.

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  2. Love this droolworthy pongal for my breakfast.

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  3. perfectly made pongal and my favorite too

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  4. pongal with sambar & chutney.. awesome combination.. well made..

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  5. So tempting...Mouthwatering clicks!!!

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