VENPONGAL:-

VENPONGAL:-

NEEDED:-

RAW RICE - 1 CUP

GREEN GRAM DHAL( MOONG DHAL) - 1/3 CUP

GHEE - 1 TBLSPN

GREEN CHILLY - 1 NO. SLIT OPEN

GINGER - 1 INCH PIECE. CHOPPED

PEPPER - 1 TSP

JEERA - 1 TSP

ORID DHAL - 1 TSP.

CASHEWS - 15 NOS.

CURRY LEAVES - 1 ARK

JEERA PEPPER POWDER - 1/2 TSP

SALT - 1/2 TSP

METHOD:-

MIX RAW RICE AND MOONG DHAL . WASH THRICE AND DRAIN. ADD PEPPER, JEERA, GINGER AND GREEN CHILLY. POUR 4 CUPS OF WATER AND PRESSURE COOK FOR 3 WHISTLES. AFTER 10 MIN. OPEN THE LID ADD SALT AND SMASH WELL WITH LADDLE. HEAT GHEE IN A PAN ADD ORID DHAL , PEPPER , JEERA , CASHEW AND CURRY LEAVES. WHEN SPLUTTERS POUR THIS INTO THE PONGAL. ADD PEPPER JEERA POWDER AND STIRR WELL. IF DESIRED ADD SOME MORE GHEE AND SERVE HOT WITH SMALL ONION SAMBAR AND COCONUT CHUTNEY.

VENPONGAL

VENPONGAL:-

NEEDED:- RAW RICE - 1 CUP, MOONG DHAL -HALF CUP, GREEN CHILI - 1 NO, GINGER -1 INCH PIECE, JEERA, PEPPER - 1 TSP EACH, SALT - 1 TSP, CURRY LEAVES-1 ARK, OIL - 1 TBLSPN, GHEE - 1 TBLSPN, ORID DHAL - HALF TSP, CASHEWS - 10 NOS.

METHOD:- WASH RAW RICE AND MOONG DHAL. ADD HALF TSP PEPPER AND JEERA PLUS SLITED GREEN CHILI AND CHOPPED GINGER. ADD 3 CUPS WATER AND PRESSURE COOK FOR 3 WHISTLES. HEAT OIL AND GHEE IN A KADAI. ADD ORID DHAL, HALF TSP PEPPER AND JEERA. WHEN THEY SPLUTTERS ADD CAHEWS AND CURRY LEAVES. WHEN THE CASHEWS BECOMES GOLDEN BROWN POUR THIS MIXTURE INTO THE PONGAL. ADD SALT AND SMASH WELL. ADD 2 TSP GHEE ON TOP AND SERVE HOT WITH SHALLOTS SAMBAR AND CHUNEY.