Venn Pongal

A very famous tiffin dish in South India is the Venn Pongal. It is traditionally prepared on Pongal festival, which is a celebration of a bountiful harvest on the first day of Thai (A very auspicious month for tamilians). It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot signifies prosperity for the family.

This mouth watering Venn Pongal, (a kichadi)  is best eaten with kathrikai ghotsu (south Indian version of eggplant in a tangy gravy) or a vegetable kootu( vegetables and dal in coconut gravy). For a quick breakfast you may also serve it with coconut or tomato chutney.

 Preparation time: 10-15 min          Cooking time: 10-15 mins       

Serves: 5

 Ingredients:
 

• Raw Rice   1  cup

• Green Gram Dhal    1/2 cup

• Ginger   1 bit

• Salt to taste 

• Water   3 cups

For Seasoning:

• Pepper corns   1 tsp

• Cumin Seeds  1 tsp

• Curry leaves   few   

• Hing Powder  a pinch

• Ghee  3 tbsp

• Cashew nut  10-12

Put the ghee in a heavy bottom pan or kadai, add the cashew nuts and fry till golden brown. Remove and allow it to cool aside. In the same pan/kadai, add cumin seeds and pepper corns. When they splutter add the curry leaves and roasted  cashewnuts. And add it to the cooked pongal (rice & dhal) and stir nicely so that the ghee is infused in every morsel.

Method: 

Step 1: Wash the rice and keep aside.

Step 2: Dry roast the green gram dhal to a light brown (without oil).

Step 3:  Add the roasted green gram dhal to the washed rice and pressure cook with grated ginger and hing powder and 3 cups of water.

Step 3: Remove from flame. After pressure releases, see whether the rice and dhal have become soft.

Step 3: Now add the seasoning that you have prepared, check for salt and add more ghee if you prefer.

To serve: 

Serve hot with chutney or kathrikai ghotsu.

 

A very famous tiffin dish in South India is the Venn Pongal. It is traditionally prepared on Pongal festival, which is a celebration of a bountiful harvest on the first day of Thai (A very auspicious month for tamilians). It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot signifies prosperity for the family.

This mouth watering Venn Pongal, (a kichadi)  is best eaten with kathrikai ghotsu (south Indian version of eggplant in a tangy gravy) or a vegetable kootu( vegetables and dal in coconut gravy). For a quick breakfast you may also serve it with coconut or tomato chutney.

 Preparation time: 10-15 min          Cooking time: 10-15 mins       

Serves: 5

 Ingredients:
 

• Raw Rice   1  cup

• Green Gram Dhal    1/2 cup

• Ginger   1 bit

• Salt to taste 

• Water   3 cups

For Seasoning:

• Pepper corns   1 tsp

• Cumin Seeds  1 tsp

• Curry leaves   few   

• Hing Powder  a pinch

• Ghee  3 tbsp

• Cashew nut  10-12

Put the ghee in a heavy bottom pan or kadai, add the cashew nuts and fry till golden brown. Remove and allow it to cool aside. In the same pan/kadai, add cumin seeds and pepper corns. When they splutter add the curry leaves and roasted  cashewnuts. And add it to the cooked pongal (rice & dhal) and stir nicely so that the ghee is infused in every morsel.

Method: 

Step 1: Wash the rice and keep aside.

Step 2: Dry roast the green gram dhal to a light brown (without oil).

Step 3:  Add the roasted green gram dhal to the washed rice and pressure cook with grated ginger and hing powder and 3 cups of water.

Step 3: Remove from flame. After pressure releases, see whether the rice and dhal have become soft.

Step 3: Now add the seasoning that you have prepared, check for salt and add more ghee if you prefer.

To serve: 

Serve hot with chutney or kathrikai ghotsu.