Saturday, January 22, 2011


Venn pongal is ideal for prasadam or as a one pot meal ..easy to make and tasty..can be had with coconut chutney, lime pickle, avakai, or sambar......i normally do this in cooker.which makes the task easier

1. Rice/rice ravva 1 cup
2. Moong dal 3/4 cup
3. Ghee/oil 1.5 to 2 tablespoons
4. Green chillies 3
5. Ginger few pieces
6. Cashew nuts a few
7.  Pepper corns (crushed) 10
8. Jeera 1 tsp
9. curry leaves a few
10. Hing a pinch
11. Salt to taste
12. Water 5 cups
13. Mustard seeds

1. Wash rice/rice ravva if available and moong dal drain water and take in a pressure pan both and add 5 cups of water(needs more water as it we have to get a soft consistency) not add salt now itself as dal may not get cooked easily...add 1tsp ghee to the rice and dal as this will prevent dal from overflowing...keep the whistle on and in simmer let it cook for 20 minutes..if in high flame the dal will take care to cook it in low flame.
2. After 20 minutes..switch off..let the cooker cool and open the lid and mix the rice and dal mixture well with back of spatula so that no lumps are formed...add
3. Take ghee/oil in a pan add mustard seeds, jeera, ginger and chillies(crush together), pepper corns, and curry leaves, cashew nuts and hing. and fry well and add in the rice and dal mixture...and mix well.  Alternatively, you can also do the tempering first in the pressure pan first i.e the 3rd step and then do the first step i.e. adding rice and dal and mix...according to one's wish...anyways it will turn out soft and tasty as it is cooked in cooker..after it it is finished transfer to hot it can be had piping hot...

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