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Sarada Prithipal's Kitchen
-- Sarada Prithipal
Ammas.com

Pongal Special (Venn Pongal )


Number of servings: 4


Pongal. Drawing the attractive kolam patterns, buying new rice and cooking it in a new pot, these are the special features of this special festival. Pongal is always a special time - be it in the countryside or in the city proper, Pongal, like the other festivals, has always been celebrated with great gusto. Buying sugarcane, new rice, new clothes and eating hot, delicious pongal has always been a regular feature. This is a spicy variation made for Pongal festival . Photo courtesy:www.avalvikatan.com  

List of ingredients:
QtyMeasureIngredientWt.(gms)
2 cups rice  
1 cups broken green gram dhal (pasiparruppu)  
For seasoning
1 tsp whole pepper  
2 tsp cumin seeds  
2 tsp chopped green chillies  
1 tsp chopped ginger  
1/4 tsp asafoetida  
few curry leaves  
2 tsp salt  
2 tbsp oil  
2 tbsp ghee  
1 tbsp cashewnuts(optional)  

Cooking procedure
Heat the kadai and fry the dhal for few minutes untill the dhal is hot.

Mix the rice to the dhal,wash and pressure cook.

When cool remove the lid and mash to a paste and keep aside.

Heat the kadai and add the oil.

When the oil is heated add the ingredients for seasoning one by one in the order given.

Add to the rice and mix well with ghee and salt.

Serve hot
Any additional information:
You can crush the pepper instead of seasoning with whole pepper.

Omit the green chillies if you prefer.

Add some fried cashewnuts to the pongal while serving.


Other recipes that go well with this one: Special Sambhar
Kadappa (green gram curry)
coconut chutney for snacks

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