Venn Pongal (white Pongal)

Breakfast

 
Subaddra Sankruti avatar
Recipe video made by Subaddra Published on 3/12/2018, viewed by 363

Venn pongal is a staple breakfast of South India, just like idly & dosa. Very easy to make. If you have pongal for breakfast, you will not go hungry until lunch! Originally, this recipe calls for a lot of ghee (clarified butter). By lot, i mean upto 10 tablespoons­čśő. But, as we are all diet conscious, i have used only 4 tablespoons. Pongal tastes best when hot and served with sambar. (I will post "tiffin" sambar sometime later). Bon App├ętit!

What you will need

Raw rice : 1/2 cup

Split yellow gram/moong dal : 1/2 cup

Water : 2 1/4 cups

Black pepper : 1 tsp

Jeera/ Cumin seeds : 1 tsp

An inch piece of ginger : julienne or finely chopped

Ghee : 4 tbsp

8 -10 cashew nuts, quartered.

A few strands curry leaf

How to cook

1

tes. In the meantime, coarsely crush pepper & keep aside. We will be using cumin seeds as whole.

Wash rice & dal together. Pressure cook for 5 whistles or steam for 20 minutes. In the meantime, coarsely crush pepper & keep aside. We will be using cumin seeds as whole.

2

 becomes like a paste. Add salt , cumin & ginger.( i ran out of ginger­čść.) Mix well. Add 1 tbsp ghee & mix well.

Once the pressure is off, use a ladle or a whisk to mix the rice well so it becomes like a paste. Add salt , cumin & ginger.( i ran out of ginger­čść.) Mix well. Add 1 tbsp ghee & mix well.

3

Heat 2 tbsp ghee, add crushed pepper, curry leaves. Temper the rice.

4

Mix well. And your tasty venn pongal is ready to eat.

In a tbsp of ghee, roast cashewnuts until brown of and add it to the rice. Mix well. And your tasty venn pongal is ready to eat.

5

TIP

1) The rice & dal should be equal in measure. 2) You can microwave the cashew nuts if you dont prefer roasting in ghee.

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