There are variety of dishes are available across the world and every type will be favorite for people of specific region. Only some dishes will be liked by many people and one among that is ven pongal. It is regular breakfast dish in south India especially in Tamilnadu and it comes under Indian cuisine. This Indian dish is very nutritious and moreover it is very simple to make it in home with the home ingredients. The major ingredients needed for ven pongal are rice and green gram dhal and it will give very delicious taste and flavor which brisk the morning time. Get idea from this article and prepare it.
Ingredients required
· 1 cup of raw rice
· 3/4 cup of Green gram dhal
· A pinch of asaefoetida
· Salt as per your taste
· One inch of grated Ginger
· Five cups of water
· For tempering:
· One tsp of cumin seeds
· One tsp of whole black pepper
· 6 to 7 curry leaves
· 2 to 3 tbsp of Ghee
· 6 to 7 Cashew nuts
Preparation methods
1. Soak the rice and metric capacity unit in five cups of water for minimum of ten minutes.
2. Add needed salt, grated ginger and asafetida to the present mixture and pressure cook
3. For 3-4 whistles. (1-2 whistles quite creating regular rice)
4. Heat clarified butter in an exceedingly tiny pan, splatter cumin seeds, black pepper curry leaves.
5. Add this to the soft-bo rice metric capacity unit mixture once the pressure is free.
6. Fry the cashews in some clarified butter and add that too.
7. Combine everything along even once it's still hot. The rice and metric capacity unit ought to be partially mashed up.
8. Serve piping hot with vadai and side dish like coconut condiment and sambhar!!
Ingredients required
· 1 cup of raw rice
· 3/4 cup of Green gram dhal
· A pinch of asaefoetida
· Salt as per your taste
· One inch of grated Ginger
· Five cups of water
· For tempering:
· One tsp of cumin seeds
· One tsp of whole black pepper
· 6 to 7 curry leaves
· 2 to 3 tbsp of Ghee
· 6 to 7 Cashew nuts
Preparation methods
1. Soak the rice and metric capacity unit in five cups of water for minimum of ten minutes.
2. Add needed salt, grated ginger and asafetida to the present mixture and pressure cook
3. For 3-4 whistles. (1-2 whistles quite creating regular rice)
4. Heat clarified butter in an exceedingly tiny pan, splatter cumin seeds, black pepper curry leaves.
5. Add this to the soft-bo rice metric capacity unit mixture once the pressure is free.
6. Fry the cashews in some clarified butter and add that too.
7. Combine everything along even once it's still hot. The rice and metric capacity unit ought to be partially mashed up.
8. Serve piping hot with vadai and side dish like coconut condiment and sambhar!!