Ven Pongal (Savoury Rice Pudding) By Preetha
Pongal is a popular rice dish in Tamil Nadu, other South Indian states, and Tamil-speaking areas of Sri Lanka. Pongal is unique to Tamil cuisine, pong means " boil over" or "spill over". It is the most simplest and easiest breakfast recipe.
Instructions
- Dry roast the rice to make it hot
- Dry roast the moong dal in the same way
- Dry roast 3/4 tsp black pepper and jeera
- TIP: One can reduce the quantity of peppercorns as per their taste
- In a vessel, add 3 cups of water and let it boil
- Take a few pepper and jeera and add it to the water
- Add rice
- Add salt
- Add a little oil and stir
- Cover it and let it cook
- In a motar pestle coarsely crush the pepper little by little
- Crush the jeera in the same way
- Mash the rice as required
- Add ghee in the rice
For the tadka
- Add ghee
- Add ginger
- Add curry leaves
- Add cashews
- Add ground spices
- Put off the flame and let the flavours to infuse
- Add the tadka to the rice
- Stir well
- Reheat the rice
- Ven pongal is ready
- Can be served with coconut chutney
India Food Network
Learn simple, easy-to-follow recipes from India's best home chefs, and explore fascinating stories about regional food.
Next Story
