Jan 22, 2015

Ven Pongal





VenPongal / Ghee Pongal / Kaara Pongal is a very popular south-indian breakfast.VenPongal with piping hot Sambar,Coconut Chutney,Ulundhu Vadai is a perfect combination.At Tamil Nadu marriages,Pongal / Idli,sambar,chutney,Vadai,Keasariis the staple breakfast menu they serve for guests.Very easy to prepare within short time.Venpongal is liked by everyone by its very soft halwa like ghee texture.It keeps your stomach full for longer time,so it is advisible to take for breakfast and not for dinner..Eventhough its a easy quick recipe,its a very big challenging thing to get right consistency.


Perfect Pongal Consistency : It should not be sticked into the ladle and gently moves down.After cooling also it remains like the same texture.
In my home,I prepared once in a week for breakfast.My Man’s favourite recipe,he is ready to eat even for five days in a week.He asked me that why i didnt post Venpongal yet....So it happened now.Everytime i ask him after his first feed of aa,he replied the minor changes and finally nowadays he said ok to that.Very good recipe for kids too.

VenPongal Recipe :
Thats it : Fry dhal – Pressure Cook – Tempering
Cooking Time : 20mins
Serves : 2 Persons + 1 Kid
Ingredients :
Raw Rice / Pacharisi
1Cup
Moong dhal / Siruparuppu
1/3 Cup ( ¼ Cup + 2tbsp)
Water
4 ½ Cups
Turmeric Powder
2Pinches (Optional)
Ghee
1/2 tsp
Salt
1tsp

To Temper :
Ghee
2tbsp
Cumin seeds / Jeeragam
1tsp
Whole Pepper
½ tsp
Cashew nuts broken
8
Ginger chopped or grated
½ tsp
Curry Leaves
1Sprig

Preparation :
1.Dry fry moong dhal till it gets hot,dont burn it.Add raw rice,water and wash it off OR Wash Rice & dhal, soak for 20mins.Then add water,salt, ½ tsp of ghee and check for salt,pressure cook for 5whistles in medium heat.While whistling,there may be spilling of water through whistle vent,so if it comes just put off cloth around the whistle vent(Dont cover the vent with cloth).After pressure releases mash it well with ladle.

2.Heat a seeding pan in low flame ,add ghee,cumin seeds after it splutters ,add pepper ,after it fried,add cashews,after it changes to light brown colour,add ginger,curry leaves.Add it to mashed rice and dhal mixture.Mix well.
 
VenPongal is Ready...!!!
 

Serve Hot with Sambar,Chutney& MedhuVadai.

Notes :

1.You can also firstly temper the ings. and pressure cook rice and dhal together in a cooker.
2.For new raw rice it takes 4Cups of water and for old rice it takes 5Cups of water.So i use 4 ½ Cups of water for my pongal.
3.After pressure cooking,rice and dhal was cooked well but remains with little water.In that case,juast cook for a minute,switch off before getting dry.
4.Frying of moong dhal gives nice flavour to the pongal.
5. Authentically,Venpongal is prepared with raw rice / pacharisi,you can also use Jeerakasamba Rice which is used for briyani.





















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