Ven Pongal is a popular breakfast food in South India. It can be prepared in different ways and it varies with respect to region. Here, I am going to share the authentic and traditional style of cooking Pongal recipe. It is my favorite food. Having pongal with Sambar, Coconut Chutney and Medu Vada is really a wonderful combination. This is my first blog post about cooking, please don’t mind if the steps are not clear.
Note: I have prepared this recipe for a breakfast. It can also be offered as a naivedhyam for a deity. Ignore adding salt, ginger and jeera. Optionally, add a pinch of asafoetida while roasting. It is just for enhancing aromatic odor.
|Raw Rice||1 Cup|
|Moong Dal||½ Cup|
|Turmeric Powder||¼ Teaspoon|
|Cashew Nut||10 Pieces|
|Curry Leaves||2 Teaspoon|
|Coconut Milk||½ Cup|
|Cow Milk||½ Cup|
Let us start cooking. Please follow the steps one by one.
Roast moong dal in a heated pan for 2-3 mins till you get a roasted small of moong dal. Add a drop of ghee to get an aromatic odor. Once it is roasted, keep this aside.
Add 2 Teaspoon Oil/Ghee in a heated pan.
Add 1/4 Teaspoon of Grated Ginger, 1/2 Teaspoon of Pepper, 1/4 Teaspoon of Jeera, 4-5 Curry Leaves and fry it until changes to light brown color.
Add 1/4 Teaspoon of Turmeric Power for color and aromatic odor. If you do not to have yellow color skip this step.
Add 2 Cups of Water and boil it for 2 minutes.
Add 1 Cup of Coconut milk and 1 Cup of Cow milk. Add 1/2 Teaspoon of Salt and boil it for 2 minutes.
Add 1 Cup of washed raw rice and 1/2 Cup of fried moong dal. Stir it well and close the pan.
Pressure cook it for 5 minutes or wait for 3 Whistles from a cooker. Remove the pan from the stove once it is cooked.
Let us prepare seasoning. Crush Ginger, Pepper and Jeera seeds.
Take an another pan and add 2 Teaspoons of Ghee.
Add the remaining crushed Ginger and fry it for 30 seconds until it turns aromatic.
Add the remaining Curry Leaves and fry it for 30 seconds until it turns aromatic.
Add the crushed Peeper and Jeera powder and fry it for 30 seconds until it turns aromatic.
Add Cashew nuts and Raisins and roast it for 1 minute until it turns brown. Remove the pan from the stove.
We have almost prepared the recipe. Let us open the pressure cooker.
Rice is cooked completely.
Add the seasonings and stir it well.
Add 2-3 Teaspoon of Ghee and stir it again. If the mixture becomes dry add 1-2 Teaspoon of Cow/Coconut Milk.
Now, Pongal is ready. Serve it with Coconut Chutney and Sambar.