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Friday, March 16, 2012

VENN PONGAL



INGREDIENTS

RAW RICE         -1 CUP
MOONG DHAL -1/3 CUP
CUMIN SEEDS -1/2 TEASPOON
PEPPERCORNS-1 TEASPOON
GINGER             - A SMALL BIT
CASHEW NUTS-10-15
CURRY LEAVES-FEW
OIL/GHEE         -1/2 CUP
SALT TO TASTE


METHOD

1.DRY ROAST THE MOONG DHAL SLIGHTY.
2.CLEAN AND WASH THE RICE.
3.PRESSURE COOK THE RICE AND DHAL TOGETHER WITH 5 CUPS OF WATER TILL SOFT.
4.MASH THE HOT COOKED MIXTURE WITH A LADLE TILL SMOOTH.
5.HEAT OIL /GHEE IN A PAN.ADD THE CUMINSEEDS,PEPPERCORNS,GINGERBITS,CASHEW NUTS AND CURRY LEAVES AND FRY TILL THE PEPPERS SPLUTTER AND THE CASHEWS TURN GOLDEN BROWN.
6.ADD SALT AND THE FRIED MIX WITH THE OIL/GHEE TO THE COOKED MIX.
7.MIX WELL.

#SERVE HOT WITH CHUTNEY,SAMBHAR OR GHOTSU.

7 comments:

  1. One of our favourite breakfast, loved your authentic style of cooking,looks very delicious.

    ReplyDelete
  2. Thanx for the visit and your nice comments,Anonymous and Umm Mymoonah...

    ReplyDelete
  3. my all time fav..a tasteful breakfast for my family..

    ReplyDelete