Thursday, November 18, 2010

Ven Pongal(White Pongal)

  • 1 cup Raw rice
  • 3 cups water
  • ¼ cup Split yellow green gram
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2 tsp ginger chopped
  • 1 tsp green chilly chopped
  • 1/3 cup cashewnuts
  • 6-8 curry leaves
  • 1 tbsp peppercorns
  • 3 tbsp ghee
  • salt to taste

  • Wash, and soak the yellow green gram dal and rice, separately for 15 minutes. Drain and keep aside.
  • Heat the ghee in a pan, and add the cumin seeds, mustard seeds, and peppercorns. Wait for mustard seeds start spluttering, and add chopped ginger, bay leafs and green chilly and fry for another minute.
  • Add the soaked yellow split green gram dal and stir fry for about 4 minutes.
  • Add the soaked rice and stir fry for another 2 minutes.
  • Add the water and salt, and bring to a boil. Lower the flame and cover and cook till done. It should be a bit mashed and squishy.
  • Heat a tablespoon of ghee in another pan and fry the cashew nuts till golden brown. Add it to the Pongal.
  • Serve hot with Sambar And chutney.

No comments:

Post a Comment