/ 9 comments

Venn Pongal is a eaten as a breakfast item in Tamilnadu. The rice &  moon dhal cooked in ghee tastes awesome with coconut chutney. This is very easy to prepare, trust me no one dislikes this pongal. The best combo for this is Medhu Vadai with Coconut Chutney.

Ven Pongal


Tamilnadu Ven Pongal
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Raw Rice - 1 cup
  • Split Green Gram - ¼ cup
  • Ghee - 3 tbsp
  • Cumin Seeds - 1 tsp
  • Pepper Corns - 10
  • Ginger - 1 inch piece (Chopped in to very small pieces)
  • Green Chili - 1 or 2 ( Optional )
  • Curry leaves - 1 strand ( Optional )
  • Salt - as required
  • Cashew Nuts - 10 nos
  • Water - 4 cups
Instructions
PREP:
  1. Soak rice and split green gram in water for 10 min and wash it.
  2. Slit open green chili.
COOKING:
  1. In a pan add ghee, cumin, ginger, pepper corns, green chili, curry leaves, cashew and fry for 30 sec. Add rice & split green gram, water and required Salt. Allow it for 1 or 2 whistles and reduce the flame. keep for 10 min and mix well with a spatula to mash it up.
TIPS:
  1. Add more ghee for very tasty pongal.
Notes
Tastes brilliant if eaten with Hotel Sambar or Coconut Chutney.