Ven Pongal ...Food for Gods- A short video

(Do click on the image to watch this video for the complete procedure)



Ven Pongal- The South Indian version of Khichdi is the ultimate comfort food  .....
This dish is made of easily available ingredients like raw rice and moong dal. It is seasoned with a dash of peppercorn and cumminseeds in hot oil or ghee.
It is traditionally served with chutneys/Sambar or Ghothsu.
The mild taste , in easy to digest,well cooked dish is suitable for people of all ages .
Maybe the Ven Pongal with its flavors ,taste and the aroma of hot ghee and .mild spices has made it the Ultimate food for Gods....No wonder Ven Pongal is regularly served as a Prasad in most of the South Indian temples in eco friendly cups called Dhonnai...

SAKKARAI PONGAL / CHAKKARAI PONGAL

A bowl of delectable, sweet Sakkarai Pongal....

INGREDIENTS

• RAW RICE-1 CUP
• MOONG DHAL-1/2 CUP
• JAGGERY -1 CUP
• MILK-1 CUP
• POWDERED ELAICHI-1/2 TEASPOON
• GHEE-1 CUP
• CASHEWNUTS- 10 to 12
• RAISINS -1 TABLESPOON

METHOD

• Powder the jaggery. Dissolve in hot water.Strain the impurities .
• Roast the moong dhal slightly.
• Wash and clean the rice.
• Pressure cook the rice and dhal together with 4- 4.5 cups of water till well done.
• Remove from the cooker and mash well.
• Bring the strained jaggery syrup to a boil.
• Now add the mashed ride-dhal mixture to the boiling syrup.
• Mix well.
• Add the milk and cook till it becomes a homogenous mixture.
• Now,add the milk and simmer for a while.
• Heat the ghee.
• Fry the raisins .Add to the pongal.
• Fry the cashew nuts.Add to the pongal.
• Now,add the powdered elaichi and the rest of the ghee.
• Simmer till the ghee is mixed well with the pongal.You can add more ghee to this dish while serving .

RAWA PONGAL

Here is another tasty and healthy pongal which is a great dish for your breakfast or dinner....

INGREDIENTS

• RAWA/SOOJI-2 CUPS
• COOKED MOONG DHAL- 1 CUP
• OIL-1/2 CUP
• PEPPERCORN -1 TEASPOON
• CUMIN SEEDS -1 /2 TEASPOON
• CASHEW NUTS -1/2 CUP
• ASAFOETIDA-FEW PINCHES
• CURRY LEAVES-FEW
• SALT TO TASTE
• GHEE-FEW TEASPOONS

METHOD

• Pressure cook the moong dhal with enough water.
• Puree the dhal well.
• Add enough salt to the dhal. Mix in some water so the dhal is about 5 cups in quantity.
• Heat some oil in a pan.
• Fry the cumin seeds ,peppercorns and the cashews.
• Now,add the rawa and roast well.

• Reduce the heat  and add the diluted dhal,little by little.
• Cook and stir continuously till the fluids are absorbed.Add some more salt to taste and the remaining oil.
• Cook till it leaves the sides of the kadai.
• Add the asafoetida and curry leaves.

• Remove from the stove.
• Serve hot with Avial ,chutney and /or sambar.

CARROT PONGAL

Here is a healthy and tasty pongal with the added goodness of carrots...

We all know that pongal is the South Indian equivalent of the Gujarati Khichidi...

It is a great comfort food made of rice and moong dhal...so it has the right amount of carbohydrates and proteins that gives you the power to kick start your day....

An added dollop of ghee adds to the taste and richness of pongal(if you are not counting calories....

This recipe has the extra dose of the taste and health benefits of carrots-A great source of Beta carotene  and Vitamin A.

Carrots help in improving your eyesight,makes your skin glowing and healthy and smooth  and helps in flushing out the toxins from your body...


INGREDIENTS

• RAW RICE-1 CUP
• SPLIT MOONG DHAL-1/2 CUP
• GRATED CARROTS-2 CUPS
• CUMIN SEEDS -1/2 TEASPOON
• PEPPERCORN-1 TEASPOON
• CASHEW NUTS-10 
• CURRY LEAVES -FEW
• OIL/GHEE-2 TABLESPOONS
• SALT TO TASTE.

METHOD

• Heat a pressure pan.Dry roast the moong dhal for a minute.
• Add the cleaned and washed rice to the dhal.
• Now add the grated carrots and sautee for a minute.
• Add 4-5 cups of water and pressure cook the mixture for 5-7 whistles.
• Remove the cooker from the heat.
• Open the cooker after a while and mash the cooked mixture with a ladle.
• Heat the oil/ghee and fry the cashew nuts,cumin seeds and peppercorns and add to the cooked mixture.
• Add salt to taste and garnish with a few curry leaves.
• Serve hot with your favorite chutney or/and sambar.