The recipe that i'm sharing today is for soft and fluffy pongal not the mushy one that is usually available in restaurants. Though mushy pongal tastes great when served hot, it doesn't taste the same when it's cold.
So, In South Tamilnadu, when pongal is prepared in large quantities for temple festivals or marriage feast to feed many people, usually it's not mushy because that's when even the last serving has the same taste as the first serving.
For this pongal, raw ponni rice is used generally for its small grain size and the taste. But seeraga samba rice/biryani rice also taste equally good for this pongal with enhanced flavor.
As in this pongal recipe, the rice and dal is cooked along with the tempering, the flavor is intense even without a lot of ghee and makes you want to eat more & more ! That's why it's our family favorite.
Now let's check out on how to make this delicious pongal.
Ven Pongal | Kara Pongal | Uthiri Pongal
Preparation Time : 30 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Seeraga Samba rice / Raw Ponni rice - 1/2 cup
Moong dal - 1/4 cup
Water - 1 & 1/2 cups
Salt - to taste
Moong dal - 1/4 cup
Water - 1 & 1/2 cups
Salt - to taste
Turmeric powder - a pinch
Oil - 2 tsp
Ghee - 2 tsp
To Temper
Cumin Seed - 1 tsp
Pepper Corns - 1 tsp
Ginger - 1 tbsp(minced)
Curry leaves - few
Cashew - 6 to 8
Asafoetida powder - 1/4 tsp
To Temper
Cumin Seed - 1 tsp
Pepper Corns - 1 tsp
Ginger - 1 tbsp(minced)
Curry leaves - few
Cashew - 6 to 8
Asafoetida powder - 1/4 tsp
Procedure
First in a bowl, add the rice and dal, wash it well and then soak it in the water for 30 mins.
Drain the water from the soaked rice and dal and add into the pressure cooker. Give a quick stir and then cover the pressure cooker with lid and put a whistle. Cook it for 3 whistles.
Once the pressure is released from the pressure cooker, open it and add the remaining 1 tsp of ghee, give a gentle mix.
Tada, Tasty and fluffy Ven Pongal is ready. Serve it with sambar and/or chutneys.
Related: How to make Crispy Rava Dosai
Notes:
Hi, this recipe looks amazing and the descriptions are very clear. Thanks for the recipe.
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