Friday, November 21, 2014

Khara Pongal/Ven Pongal (Typical Tamil Nadu Style)

Pongal is one of the most common traditional tiffins of South India. The below recipe is typical recipe from Tamil Nadu which I learnt from my mother in law. This is also called Ven pongal,specially prepared during festival Pongal. Want to know more about this Festival Pongal ?.
 Rice and Moong dal (Indian Lentil) is cooked together and later spiced with cumin seeds, black pepper, cashew nuts and curry leaves along with lots of lots of ghee. Isn't it Simple?
 I personally found this recipe very easy. Nothing can go wrong here, simple steps to be followed. Serve this healthy Pongal along with coconut chutney and spoonful of ghee on top.Adding one more tsp of ghee on top of hot pongal just before you serve is more like booster to the taste.

1 cups rice
3/4th to 1 cup moong dal 
1/2 tsp grated ginger (optional)
4-5 tbsp ghee
1 tsp jeera/cumin seeds
10-12 black pepper corns
10 curry leaves
10-12 cashew nuts

How to Prepare?
  • Wash rice and moong dal.Add 5 cups of water. 
  • Ratio is  (rice+dal:water =1:2.5 / 3 ).You can use more water if you want to make the pongal little watery. 
  • Add ginger to it and pressure cook both the dals and rice together.

  • Add salt and 2 tbsp of ghee to cooked rice and dal. 
  • Now prepare the seasoning. In a seasoning pan first heat one tsp of ghee.Fry the cashew nuts till they become golden brown. Add it to cooked rice and dal.
  • Now into the same seasoning pan, add 1 more tsp of ghee. Add black pepper and cumin seeds.Fry for 20-30 secs and add on top of cooked rice and dal.
  • Again to the same seasoning pan add curry leaves and fry for 10 secs.Add this too on top of cooked rice and dal.

  •  Mix everything well. Add  hot boiling water and little more ghee if you feel its very dry.Its up to you whether you want little watery or dry pongal. I usually make sure that the consistency is neither too watery nor too dry.Serve this hot pongal along with coconut chutney.