Wholesome Homemade Food……Satisfaction Guaranteed..!!!

Posts tagged ‘Venn pongal’

Pongal with Tomato Onion Chutney

Pongal with Tomato Onion Chutney

Venn Pongal With Tomato onion chutney

Ingredients for Venn Pongal

Rice – 2 cups
Moong Dal – 1 cup
Onions – 1 med chopped
Green chilli – 2 chopped
Curry leaves – few
Ginger – 2 inch piece finely chopped
Cumin – 1/2 tsp
Black pepper – 1/2tsp slightly crushed
Salt – as per taste
Ghee+Oil – 3 tbsp
Hing (Asefotida) – 1 pinch (optional)

Method

1.Wash rice and dal together and soak in enough water for atleast half an hour.
2.Place a pressure cooker or vessel add 9 cups of water ( We use more water for this recipe 3 times the measure of rice +dal ) and bring to a boil,add salt and drained rice+dal to the vessel and stir cover and cook upto 3 whistles on med-high heat and turn of heat.
3.Heat another small pan add ghee+oil and fry cumin and pepper for few sec then add hing a pinch and chopped ginger,green chili,fry 1 min and add chopped onion and curry leaves fry till onions are transperant and open the lid of cooker and add this to cooked pongal.Mix well.
4.Serve hot with chutney.

There is another method of PONGAL too….using dry chilis and without onions and different cooking method…..Will be presenting soon.

Try this venn pongal with fresh coconut chutney or peanut chutney or gongura chutney or the tomato chutney or raitha or sambar……everything is so unique and special even the tempered buttermilk is just fine.

For Chutney see >>>>TOMATO ONION CHUTNEY recipe In chutneys and pickles category.

Enjoy this dish as BREAKFAST or LUNCH or DINNER or BRUNCH…..whatever….Even for kids ..so soft ….so good…

Venn Pongal 2

 

Ven Pongal – 2

Ingredients

Rice – 3 cups
Moog dal – 1 cup
Dry chilis – 3 broken and deseeded
Ginger – 1 inch piece chopped
Curry leaves – 2 sprigs
Hing (Asefotida) – 2 pinches
Black pepper – 1 tsp
Cumin/Jeera – 1 tsp
Salt – as per taste
Oil or ghee – 3 tbsps
Water – 10 cups or more according to our wished consistency.

Method

1.Wash and soak rice and moong dal in a vessel.
2.Place the pressure pan on the heat and add oil or ghee and add pepper and cumin stir 2 secs and add chopped ginger,hing ,dry chilis and curry leaves and fry 2 mins and add the required water and salt and cover the vessel.
3 As it starts to boil add the drained rice and dal to the pan and salt,then cover the pressure pan with its lid and cook for 10 mins on med and turn of heat.

Serve hot with Peanut chutney or any chutney is good to taste with this pongal the South Indian Breakfast Dish.If this is in the Porridge cinsistency It is More tasty….Everyone likes it..Especially my kids Fav…I ll make it even for lunch or dinner sometimes.

By Kezia Mary

Venn Pongal – 1 With Tomato onion Chutney

 

Venn Pongal With Tomato onion chutney

Ingredients for Venn Pongal

Rice – 2 cups
Moong Dal – 1 cup
Onions – 1 med chopped
Green chilli – 2 chopped
Curry leaves – few
Ginger – 2 inch piece finely chopped
Cumin – 1/2 tsp
Black pepper – 1/2tsp slightly crushed
Salt – as per taste
Ghee+Oil – 3 tbsp
Hing (Asefotida) – 1 pinch (optional)

Method

1.Wash rice and dal together and soak in enough water for atleast half an hour.
2.Place a pressure cooker or vessel add 9 cups of water ( We use more water for this recipe 3 times the measure of rice +dal ) and bring to a boil,add salt and drained rice+dal to the vessel and stir cover and cook upto 3 whistles on med-high heat and turn of heat.
3.Heat another small pan add ghee+oil and fry cumin and pepper for few sec then add hing a pinch and chopped ginger,green chili,fry 1 min and add chopped onion and curry leaves fry till onions are transperant and open the lid of cooker and add this to cooked pongal.Mix well.
4.Serve hot with chutney.

There is another method of PONGAL too….using dry chilis and without onions and different cooking method…..Will be presenting soon.

Try this venn pongal with fresh coconut chutney or peanut chutney or gongura chutney or the tomato chutney or raitha or sambar……everything is so unique and special even the tempered buttermilk is just fine.

For Chutney see >>>>TOMATO ONION CHUTNEY recipe.

Enjoy this dish as BREAKFAST or LUNCH or DINNER or BRUNCH…..whatever….Even for kids ..so soft ….so good…

By Kezia Mary.

Tag Cloud