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White Pongal

By: Lakshmi Kalyanraman

White Pongal
(Ven Pongal)

ORIGIN:
"Ven Pongal" is a popular dish made for TamilNadu's most popular festival "PONGAL" (celebrated as Mahar Shankranthi in the North India).It is a widely preferred breakfast dish taken with coconut chutney.It is rich in carbohydrates (rice) and fat (ghee).It exists from the 17th century as PONGAL is a farmer's festival.

INGREDIENTS

Raw rice - 1 cup (200 gms)

Moong dhal - 50 gms.

water - 800 ml

Salt - 1 tsp.

Pepper - 1 tsp.

Cumin seeds - 1/2 tsp.

ghee - 100 gm.

cashewnut - 25 gms.

PROCEDURE

Step 1:First wash the rice and dhal in water and drain the water.

Step 2:Now,add 800 ml of water to the rice-dhal mixture,salt and heat it in a pressure cooker (add weight to the cooker) for 25 minutes.

Step 3:The ratio of rice-dhal mixture to water is 1:4

Step 4:Grind (dry grinding) the pepper - cumin seeds into coarse powder in a mixer-grinder.

Step 5:After the rice-dhal mixture is cooked ,add the grinded pepper-cumin seeds powder and 100 gms of ghee to it and mix well under heat for 2 minutes.

Serve hot with coconut chutney.

NOTE:

*Donot forget to put the weight on the cooker top.
*Take all the ingredients in the above mentioned quantity only.
*After heating the cooker for 25 minutes,donot open the cooker immediately.Wait for 15 minutes and then open ,otherwise the cooker would burst open.
*Donot add too much or too little of water.(Rice would not be cooked properly then).

Article Source: http://recipes-indian.com

About the Author: Mrs.Lakshmi Kalyanraman is one of the most principal contributors to the recipe site www.recipes-indian.com/

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