Ghee/Venpongal Recipe

Pongal can be prepared in 2 forms, One is Sakkarai pongal & another one is Ven pongal.

venpongal is prepared as breakfast in many south indian homes. It can be prepared very quicky. I just love to have this wonderful dish either on weekends or during any breezy cold morning. It just taste too good when served with coconut chutney or sambar. Venpongal should be prepared in such a way that if we taste a spoonful it should just melt in our mouth.

I am sharing the recipe of Ghee Venpongal & Coconut Chutney..

Preparing Time :
40 minutes

Serves
2

Ingredient needed

• Rice - 1 cup
• Pasi Parupu/Moong dal - 1/2 cup
• Water -5 cups(based on rice)
• Ginger - 1 finely chopped
• Pepper -1 1/2 tsp
• Jeera seeds -1 1/2 tsp
• Curry leaves - little for garnish
• Salt- To taste
• Ghee - 3 tbsp
• Oil -1/4 cup
• Cashew nuts - 6-8

Method

Fry rice & dal slightly in a pan. Don't over-fry the dal it may spoil the texture.

Wash Rice & Moongal dal together, add 4 to 5 cups of water & cook in a pressure cooker. The rice & dal should be cooked in such a way that it should be mushy. Add required salt & a tbsp of oil with it.



Take a pan & fry the cashews with few drops of ghee till it turns golden brown. Set it aside.

In the same pan add little oil & saute jeera, pepper(crushed), ginger, curry leaves. Now add this to the cooked ingredients & mix well.

That's it tasty homemade mouth watering Venpongal is ready. Garnish with few nuts & Serve hot with Sambar or Coconut Chutney.


Cocunut Chutney This is such an easily made side dish prepared in almost every homes. It goes well with almost all types of breakfast/tiffin items..

Preparation Time :
15 minutes (includes scrapping & grinding)

Serves:
Many

Ingredients:

• Grated Coconut - 3/4 cup
• Potukadalai/Fried grams - 2 tbsp
• Green chilly - 3 to 4(red chilly can also be used)
• Ginger- small bits
• Tamarind- small bits
• Corinader leaves - few bits
• Salt - To taste
• Mustard seeds- 1 tbsp
• Urad dal- 1 tbsp

Method:

Grind the above ingredients with required water. Take a pan, add a tbsp of oil & fry mustard seeds & urad dal..

Mix well with the grinded chutney & Serve hot..



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