Ven Pongal

Are you fan ven pongal like my kids? Ok let us have breakfast with ven pongal, vada and lip smacking sweet rava kesari.

This is a Bhogi special. We will learn Tamil style ven pongal with new harvest rice with combination of moong dal. Mostly in weekend mornings I make it. One can eat leisurely this ven pongal with combination of pongali pulusu or coconut chutney. I made this pongali pulusu only for pongal. Yummy yum side dish for pongal. It is famous breakfast in South India. I prepare this so tastily. The taste can never be met with any one, my sister says.

Ok. Let us start ven pongal with new harvest rice.

• Raw rice                                    1 cup
• Moong dal                                  1/2 cup
• Water                                          5 cups
• Ginger                                         1" chopped
• Green mirchi                               2 sliced
• Salt to taste
• Curry leaves
• Ghee                                            1/8 cup
• Pepper                                         1/2 tbsp
• Cumin seeds                                1/2 tbsp
• Cashew nuts                                few
• Hing                                             pinch

How I did it

1. Dry roast moong dal in pan or with drop of oil until it is hot to touch.
2. Wash  rice and moong dal .
3. Add 5 cups of water and required water, ginger pieces, sliced green mirchi and curry leaves and keep aside.
4. Take pan add ghee and let it heat on low flame.
5. Add cashew nuts, cumin seeds , hing and finally pepper.
6. Pour this into rice, moong dal vessel.
7. Pressure cook for 6 to 7 whistles.
8. Open the lid and mix well.
9. See it should be mushy.

See the taste.

Serve this garama garam Pongal with pongal pulusu or coconut chutney  .
Sprinkle ghee over every portion of pongal  and enjoy.

My Note

1. If you add 5 cups of water. No need to look back.
2. You can cook pongal separately in a wide vessel with 6 cups of water you have to stir in in between and tastes good. Rest of the procedure is same.
3. You can crush and add pepper for extra spice. But children didn't like that much spice.

How I did pongal pulusu

Ingredients

• Tamarind pulp                                         2 tbsp
• Water                                                       1 1/2 cup
• Green mirch                                             6 sliced or paste
• Salt
• Turmeric powder
• Jaggery                                                     1 tbsp
• Putna podi                                                 5 tbsp
• Curry leaves
• Mustard sedds
• Oil

1. Take kadai, heat oil.
2. Add mustard seeds and let it pop.
3. Then add green mirchi and fry for a while.
4. Add water, tamarind pulp, jaggery, salt, turmeric powder and curry leaves.
5. Let it cook/ boil for 10 minutes.
6. Transfer into a bowl.
7. Now sprinkle putna podi on it and  cover the bowl half with lid.
8. After 3 to 4 minutes mix well.  Putna podi dissolve and thickens the pongali pulusu. 

See the taste

1. If you want more thickness you can add little more putna podi.
2. Click here to view my Rava Kesari Recipe
3. Click here to view my Vada Recipe.