VEN PONGAL

     Ven Pongal/Khara Pongal is a distinct dish with a unique taste, few ingredients and less time to cook. So simple yet a rich dish. This dish is very nutritious due to its perfect blend of Carbohydrates and Proteins.  The spices used also makes the dish healthy.  This is a special breakfast dish served in Tamil Nadu and Southern parts of Andhra Pradesh.  The savoury variety of this dish includes Milagu Pongal, Khara Pongal and Puli Pongal.
     Pongal is a universally voted dish for dinner at our home.  We like to have it with Puli Kolambu, which my husband learned it from his colleagues ( A Bachelors curry).  The tanginess of the curry adds taste to the dish. But I personally like to have it with coconut chutney and least to mention my ALL TIME FAVORITE - Avakkai Urugai.  Having Ven Pongal for morning breakfast makes me doze off......
     I cannot forget the taste of Ven Pongal we have at Annapoorna Hotel.  The fuming hot Pongal served along with their famous sambar and coconut chutney, will make our day.  Have it along with Vada Sambar -  divine...

For more TIFFIN ITEMS, Click here...

Cuisine - South Indian
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20-30 Minutes(Optional)
Cooking Time - 20 - 30 Minutes


For more PONGAL RECIPES, Click here...

INGREDIENTS :

For Ven Pongal/Khara Pongal :

Raw Rice - 3/4 Cup
Yellow Moong Dhal / Pasi Paruppu - 1/2 Cup
Water - 4 1/2 Cup
Salt - To Taste

For Tempering :

Cashew nuts - 10 Nos.
Peppercorns - 1 Tspn
Cumin Seeds / Jeera - 11/2 Tspn
Green Chillies - 3 Nos.
Ginger - a Small Piece
Curry Leaves - 2 Sprigs
Ghee - 2 Tbspn

METHOD :

• Dry Roast the  Rice for 2-3 minutes, then wash it and soak it for 1/2 an hour.
• Dry Roast the Yellow Moong Dhal until fragrant for 3 minutes, then wash it and leave it aside to drain.
• Mix both the Rice and Yellow Moong Dhal along with 41/2 cups of water and salt. (Substitute 1 Cu of Water with Milk for a soft Ven Pongal).
• Cover and cook in a Pressure cooker on high flame for 3 whistles and then lower the flame and cook for another 2 or 3 whistles.
  
• The Rice and Yellow Moong Dhal should be well cooked(slightly mushy in consistency).
• Heat ghee in a pan, fry Cashewnuts in it, Splutter Cumin seeds, whole Peppercorns and give a quick stir.
• Cumin seeds should not burn, so immediately add Green Chillies, finely chopped Ginger and Curry Leaves and saute briefly for few minutes.
• Add the cooked Rice and Moong Dhal to the above and mix gently until all the ingredients are well incorporated.
• Can add 2-3 tspns of extra ghee to the Ven Pongal/Khara Pongal at this stage, if preferred.
• Switch off the flame.
• Can serve Ven Pongal/Khara Pongal hot with Sambar, Puli Kolambu, Khara Kolambu or any Chutney of your choice.

NOTES :

• Dry roasting the rice and soaking it is optional.
• But dry roasting both rice and dhal enhances their aroma and gives an even texture while cooking.
• Can crush pepper and cumin seeds slightly.  This would increase the flavour.
• Can cook the same recipe with Par-boiled Rice too. 
• Adjust the amount of water as for your rice variety.
• We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice).
• Adding extra ghee is strictly optional.
• Do not allow the cumin seeds to burn and splutter, which will alter the taste of Ven Pongal/Khara Pongal. 
• Temper all the ingredients on a very low flame.