Ven Pongal
|
|
Recipe Submitted by:Pooja Bajaj
Ven Pongal
|
|
Recipe Submitted by:Pooja Bajaj
| Servings | Prep Time |
| 5-6 people | 15minutes |
| Cook Time |
| 20minutes |
| Servings | Prep Time | Cook Time |
| 5-6 people | 15minutes | 20minutes |
Number of Servings: people
Measurement Units:
| Number of Servings: people | Measurement Units: |
Ingredients
- For Ven Pongal
- 1 cup rice (Not basmati rice)
- 3/4 cup Yellow split lentil green split gram without skin)
- 5-6 pieces Cashews
- 10-15 pieces black pepper
- 1 tbspn Curry Leaves
- 1 tspn Cumin seeds
- 20 gm Ginger
- 4-5 cup Water
- 1 tspn Salt
- 2-3 tbspn Oil/Ghee
- For Coconut Chutney
- 100 gm Coconut
- 75 gm black gram roasted
- 2-3 cloves garlic
- 1-2 pieces Green Chilli
- 1/2 tspn Mustard seeds
- 1 tbspn Curry Leaves
- 1/s tspn Oil
- 1 tspn Salt
|
Ingredients
|
Instructions
For Ven Pongal
- 1) Wash rice & Yellow split lentil (green split gram without skin) & soak it for few minutes – 5-10 minutes.
- 2) In cooker or in a pan, add oil Or ghee (ghee gives a lovely flavour for all ghee lovers’)..
- 3) Add cumin seeds, curry leaves, black pepper, cashews and ginger..
- 4) Saute it a little and than add Yellow split lentil (green split gram without skin) in it.
- 5) Saute it again for few minutes till it becomes little brown.
- 6) Than add rice, salt and water to it, saute it again.
- 7) Close the cooker and keep it for pressure. (Allow 3-4 whistles 😉)
- 8) Ready to serve
For Coconut Chutney
- 1) Take some coconut (by scrapping from the coconut shell)
- 2) Add roasted gram, green chilly, 2 pieces of garlic and salt to taste.
- 3) Grind it in mixie jar, till it becomes little liquid
- 4) Take little oil in a pan, add mustard seeds, curry leaves to it
- 5) Add into the mixture, it is ready to have.