I grew up not liking ginger and whole black peppers, which are some of the main seasonings in Ven Pongal. So my mom had to come up with a recipe without these, which I feel is more yummy than the regular pongal :). This is my mom's recipe and is tuned for those who don't like whole black peppers/ginger!
Ingredients
Raw rice (arisi) - 1 cup
Moong dhall (payatham paruppu) - one hand full
Ground Black pepper/Cumin powder (milagu jeeraga podi) - 1 tbsp
Curry leaves ( karuveppillai) - 5-6 leaves torn
Salt (uppu) - 1/4 teaspoon ( add to taste)
Mustard seeds ( kadugu) - 1/4 teaspoon
Cumin seeds ( jeeragam) - 1/4 teaspoon
Melted butter/ghee - 1/4 cup
Dry fry the moong dhall and add it to the raw rice. Wash it well with water and drain it off.
Add a pinch of turmeric to it. Fry the black pepper/ cumin powder in 3-4 tbsp of ghee and add to the rice. Instead of black pepper/cumin powder, you can also fry whole black pepper/ cumin seeds and raw ginger(about 1/2 teaspoon chopped) to the rice.
Pressure cook the rice and lentil in 3-3.5 cups of water (i.e take one cup more water than you usually do for cooking regular rice). In the remaining ghee, add mustard, cumin seeds and let the mustard pop. Add cashews and fry them. Pour the ghee, mustard, cumin, cashews on the cooked rice. Add salt and some fresh curry leaves and mix well.
I made Onion/capsicum Sambhar as a side dish for the Pongal.
Serve hot with Coconut chutney or Sambhar or Gothsu.
Serving size: 2
No comments:
Post a Comment