VENPONGAL

Venpongal the name indicates, the white pongal in Tamil language. This is a traditional food, generally taken as breakfast. It is also a famous prasadham in south indian temples during special occasions. The consistency of this recipe should be well cooked and in smashed consistency. As this is a traditional recipe, it has different measurement and consistency in each house. I hope the following measurement will gives you, how we use to get it in hotels.

Ingredients:

1. Raw rice - 1 cup
2. Moong dhal - 1/2  cup
3. Salt - 1 1/2 tsp or as required
4. Water - 5 cups
5. Turmeric powder - a pinch , optional

Seasoning:

1. Ghee - 2 tbs or as required for seasoning
2. Pepper - 2 tsp , whole or crushed
3. Jeera - 2 tsp
4. Curry leaves - 1 twig
5. Ginger - 1 tsp, grated
6. Cashew pieces - 2 tbs or as required

Method:

1. Clean and wash rice and dhal. Transfer to a pressure cooker or a pressure pan, add 5 cups of water, salt, turmeric powder and close the cooker. Pressure cook, until it gives 1 whistle and not more than that.

2. Once the gas is completely released, mix and smash the cooked rice and dhal completely. If you want the pongal to be more watery consistency, you can add the required amount of water and allow the cook for 2 - 3 minutes.

3. Heat ghee in a pan, add pepper, jeera, ginger, cashew pieces and curry leaves one by one. Fry until the cashews become golden brown.  Trasfer the seasoning to the cooked pongal and mix it well.

4. Transfer it to a serving bowl, serve hot with coconut chutney or sambhar or any kind of tranditional servings like pachi pulusu ( watery tamarind gravy), brinjal kothsu etc..