MY THIRD RECIPE

This is my third recipe. And this is recipe is very traditional and this recipe can be done in various methods. Today i am going to share with the famous PERUMALKOVIL VENPONGAl.

Come lets move to the recipe.

VEN PONGAL

Before go in to the recipe we have to know the ingredients.

INGREDIENTS

RAW RICE - 1 CUP

GREEN GRAM DHAL - 1/2 CUP

PEPPER - 1 TABLE SPOON

CUMIN SEEDS - 2 TABLE SPOON

GINGER - 1 INCH (grated)

GHEE - 1/4 CUP

OIL - 1/8 CUP

CURRY LEAVES - AS REQUIRED

ASAFOETIDA - 1/2 TEA SPOON

CASHEW NUTS - 2 TABLE SPOON

WATER - 5 CUPS

PROCEDURE

First wash the rice and dhal few times and soak it for half an hour to one hour.

Take a pressure cooker add one table spoon of ghee after the ghee heated add the rice and dhal mixture into the cooker after straining the soaked water.

Then roast the mixture for two to three minutes.

Then add five cups of water into the cooker and add required amount of salt into it. cover the cooker with lid after the steam comes out put the whistle and cook it for five whistles in small flame.

During this process we have to be prepared for tempering.

Grate the ginger.

Pound the pepper otherwise you can add the whole pepper.

After the pressure releases open the cooker and see the how turns into mushy.

Now do the tempering

Take a tempering pan add the oil and ghee after add the pounded pepper, cumin seeds, grated ginger, asafoetida, cashews. turn the cashews to golden brown then add the curry leaves. and add this tempering into the ven pongal and mix it well.

Now pongal is ready to serve.

Serve this pongal with brinjal gothsu or coconut chutney and sambar.