Tuesday, April 17, 2012

Ven Pongal (Spicy Pongal)

Many of us like pongal a lot. But most of the time, it does not come out in correct consistency. Making proper proportions of all ingredients will result in a tasty and delicious pongal. Pongal, chutney and sambar (Idli Sambar) really a delicious food to have for breakfast or dinner. Should have it when it is really hot.


Raw rice (Pacharisi) - 3 cups
Moong dal (Paasi Paruppu) - 1 cup
Pepper - 1 tsp
Cumin seeds (Jeera) - 1/2 tsp
Cashewnuts - 2 tbsp (make to pieces)
Ginger - 1 tsp (finely chopped) (optional)
Curry leaves - 2 sprigs
Ghee - 3 tbsp
Salt - to taste


1) In a pan, slightly dry roast the moong dal.

2) Add the roasted dal to the rice, Rinse it thoroughly. Then add the pepper and cumin to the rice mixture. Also add water. For 1 cup of rice add about 2 1/2 cups of water. Also add salt and pressure cook it for about 5 to 7 whistles or can use for electric cooker. (you can also crush cumin and pepper and add it)

3) Once the rice is done, heat a pan and roast the cashews in the 2 tbsp of ghee and add it to the rice.

4) Then roast the curry leaves in the remaining 1 tbsp of ghee and add to the rice mixture.

5) Mix it very well and serve it.

Tastes very good when it is hot.

Hot pongal can be had with coconut chutney and sambar, similar to the one we make for idli (Refer to my post for this Idli Sambar recipe). 

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