Venn Pongal
Ingredients
Rice - 3 cups
Green gram dal - 3/4 cup
Pepper
Jeera
Salt
Asafoetida
Curry leaves
Ginger
Ghee
Take 3 cups of rice, ¾ cup of green gram dhall, wash them together, then add pepper (10), cumin seeds (1 spoon) and asafoetida and pressure cook them by adding 9.5 cups of water.
In a kadai heat 5 spoons of ghee and add cashew nuts (10), fry till it they are slightly brown & remove, add powdered pepper (10) and cumin seed(1/2 spoon), add curry leaves, minced ginger and then add the cooked rice and dhall, add salt, mix thoroughly and cook for 5 minutes and remove from stove.
A very yummy pongal is ready to eat. Conconut chutney goes very well with it. Also Vatha Kuzambu is good combination.
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