Ven pongal with saambar is famous breakfast in tamilnadu.The recipe is very simple.Ven goes wwell with saambar and coconut chutney.Pongal is combination of raw rice and moong dhal seasoning with cummin ,pepper ,ginger and coriander leaves.Today I am going to share the pongal recipe with saambar and coconut chutney.These are made for each other.
Ingredients for Pongal :
Raw rice - 1 cup
Moong dhal - 1/3 cup
Water - 4 cups
Milk - 1/2cup
Pepper - 1 tsp
Cummin seeds - 1 tsp
Curry leaves - few
Asafoetida - 1/4 tsp
Ginger - 1 tsp finely chopped
Cashewnuts - 10
Salt to taste
Ghee - 3 tbsp (If calorie conscious use half ghee and oil)
Greenchilli-cut vertically into two pieces.
Coriander leaves few
Method :
1.Dry roast the moong dhal slightly.fry the dhal until it changes to slight golden colour.
do not fry till it turn to brown colour be careful while frying.
2.Combine the rice and dhal adding 3 cups of water in one vessel keep inside the pressure cooker.
3.Pressure cook for 4 whistles.
4.Once the pressure is released.
5.In a separate pan heat the ghee or oil season with Pepper, cumminAsafoetida, cashew nuts
switch of the flame followed by ginger,curry leaves,coriander leaves and one green chilli.
6.Add this tempering to the cooked rice and dhal.
7.Keeping the vessel in the flame add little milk mix well so that it gets mushy.
8.Once everything is blended well.
9.Switch off the flame.
10.Add a tbsp of ghee serve hot with sambar and chutney.
smallonions - 1/2 cupfinely chopped
Tomato - 2 cupfinely chopped
Toor dhalor moong dhal - 1/2 cup
Turmeric - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - few
Mustard - 1 tsp
Green chilli-4
Coriander for garnishing
salt and oil
Mehthi seeds
Cumminseeds
Method :
1.cook the Toor dhal or Moong dhal with little turmeric ,little mehtiseeds and one pinch asafoeatida powder.
2.Heat 2 tsps of oil in a pan, add the ingredients mustard seeds,cumminseeds,mehthi seeds and
asafoeatida powder one pinch.
3.Then add finely chopped onions, saute till it becomes transparent, now add the tomatoes and
cook till tomatoes become mushy.
4.Add Greenchilli, pressure cooked dhal mix, needed salt, 1 cup of water and boil for 5-10 minutes.
5.Garnish with coriander leaves serve this saambar with pongal.
6.This Saambar goes well with idly and dosa also.
Ingredients for coconut chutney:
1.Coconut - 1 cup, freshly grated
2.Fried Channa Dhal-1/2cup(pottukadalai), (roasted chickpeas)
3.Green Chilies - 2-3 (preferably light green variety)
4.Ginger - 1/2" inch
5.Garlic - 1 clove
6.Salt to taste
Tempering:
1.Mustard seeds - 1/2 tsp
2.Curry leaves - a sprig
3.Oil - 1 tsp
4.Urad dhal-1/2tbsp
Method:
1.Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and
salt to a smooth paste adding very little water.
Remove onto a serving bowl.
2.Heat oil for tempering in a small pan.
3.Add mustard seeds ,whole urad dhal and allow to splutter.
4.Add curry leaves and turn off heat. Pour the tempering over the chutney.
5.Serve this coconut chutney along side idli or dosa and with pongal it goes well.
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