Ven pongal is made in most of the SouthIndian households but seem to be more of a TamilNadu preparation. It is an essential part of Pongal festival celebrated to mark the harvest season in Tamilnadu. The dessert version Chakkarai pongal is also a very tasty dish and is mostly prepared as neivedhyam (offering to God).
1 cup rice ( jeera samba rice is suitable, but you may use any short grain rice), 1/2 cup moong dal, 1 tsp jeera, 1 tsp pepper, 3 green chillies chopped, grated ginger, salt, curry leaves, ghee/oil.
Roast rice and dal on low flame. Crush jeera and pepper coarsely in a mortar. Wash and pressure cook with 4 1/2 cups water and the rest of the ingredients for 2 whistles. Heat a little ghee or oil and saute jeera and curry leaves and mix in the cooked rice mixture. Serve with Kotsu or chutney.
Variation : You can add a combination of milk and water to cook the rice mixture.
1 cup rice ( jeera samba rice is suitable, but you may use any short grain rice), 1/2 cup moong dal, 1 tsp jeera, 1 tsp pepper, 3 green chillies chopped, grated ginger, salt, curry leaves, ghee/oil.
Roast rice and dal on low flame. Crush jeera and pepper coarsely in a mortar. Wash and pressure cook with 4 1/2 cups water and the rest of the ingredients for 2 whistles. Heat a little ghee or oil and saute jeera and curry leaves and mix in the cooked rice mixture. Serve with Kotsu or chutney.
Variation : You can add a combination of milk and water to cook the rice mixture.
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