>> January 11, 2009
'Pongal' means boiling water and symbolizes the excess and plentiful of harvest and prosperity.
Ven pongal is one of the traditional south indian receipe. This is very simple to cook but taste wonderful. When i make this dish, I always remember my grandmom where she use earthenware pot to cook. Believe me it taste g8!!!!!!!
Enjoy this festival by having fun time in cooking this traditionally in the pot shouting out pongal-o-pongal.
- Raw rice - 1 cup
- Moong dal - 1/3 cup
- Blace pepper corns - 11/2 tsp
- Cumin seeds - 1 tsp
- Curry leaves - 10 nos
- Pinch of Asafoetida
- Finely cut Ginger - 1 tsp
- Black pepper powder - 1/2 tsp (I like spicy pongal, its optional)
- Cashewnuts - 1 tbsp
- Ghee - 2 tbsp
- Oil - 1 tbsp
- Water - 4 cups
- Salt to taste
Directions to cook :
- Dry roast the rice and dal for about 2 minutes till you can smell the roasted aroma.
- Then, cook rice and dal in a pressure cooker with 4 cups of water.
- Heat ghee & oil in the heavy bottomed pan, add cashewnuts, black pepper, cumin seeds.
Once roasted, add ginger pcs, curry leaves followed by a pinch of asafoetida & black pepper powder.
- Add this seasoning & salt to the rice & dal mixture & mix well till it gets fully mashed.
Serve steaming hot with ghee on top along with sambhar & coconut chutney.
In this method, combine all the ingredients & cook till it done. It taste equally good.
- Dry roast the moong dhal & keep aside.
- Heat oil & ghee in a hevy bottomed pan (preferrable pressure cooker).
- Add black pepper corns, cumin seeds, chopped ginger, asafoetida followed by curry leaves, black pepper powder.
- Add rice, dhal & water with salt.
- Pressure cook the pongal till done.
- Finally add roasted cashewnuts & mix well.
If you dont want pongal to be mashed, reduce the water proportion to the half (i.e 2 cups)
Yummy yummy pongal is ready to eat. Serve it hot, with variety of chutneys.
This is all about adding flavours to ur life.....