Yummy South Indian Ven Pongal Receipe

Wow! Mouth watering yummy Ven pongal is a tasty South Indian breakfast dish made with rice and split moong dal. Moong dal is well-known for its nutritional value. It promotes weight loss and aids in the reduction of bad LDL cholesterol. Oooh! Incredible!! Cumin seeds, pepper, cashews, ginger, asafoetida, and curry leaves are roasted in ghee to add flavour to this yummy ven pongal. This delicious dish is available in two varieties: sweet pongal or sarkarai pongal and ven pongal. Both Ven pongal and sweet pongal are flavorful and delicious.

Ven pongal and sweet pongal are traditionally offered to God at festivals, most notably the Pongal. In India, Pongal festival is celebrated, particularly in the state of Tamil Nadu, between the 14th and 16th of January. Makar Sankranti is the name given to the festival in the remaining states. Pongal is a harvest festival celebrated by Indian farmers to thank the Sun God (Lord Surya Bhagwan) for a bountiful harvest.

This delicious ven pongal is simple to make at home. Wow! Amazing!! Mouth watering Ven pongal is an easy dish to cook. Simple steps and readily available household ingredients are used in the preparation.

Ingredients:

1 cup rice

1 cup split yellow moong dal

1/2 tsp cumin seeds

1/2 tsp pepper

1/4 tsp grated ginger

10 broken cashews

1 pinch asafoetida

4 ½ cups water

4 to 5 tbsp ghee

Salt to taste

Curry leaves

Cooking Method :

Step 1

In a mixing bowl, combine 1 cup rice and 1 cup split yellow moong dal, rinse, and soak for 30 minutes. This is useful for making soft rice. After 30 minutes, drain the rice and moong dal. Place drained rice and moong dal in a pressure cooker. 4 1/2 cup water should be added. Season with salt and pepper to taste. Cook for 2 to 3 whistles in a pressure cooker. Reduce the flame and continue to cook for another whistle, or until the rice and moong dal are tender and soft. Wait until the pressure goes down. With a large spoon, blend the soft rice and moong dal mixture until it becomes even more soft and tender.

Gosh!! You're halfway through Ven Pongal. Fantastic guys!!

Step 2

Get a small heavy-bottomed saucepan. 4 to 5 tsp ghee, warmed in a small saucepan (ghee is used liberally in India to add flavour to dish). 1/4 teaspoon ginger, 10 broken cashews, 1/2 teaspoon cumin seeds, and 1/2 teaspoon pepper are all good additions. Allow a few seconds for the sizzle. Woohoo!! Finally, sprinkle with 1 pinch asafoetida and curry leaves.

Bravo!! You're almost finished!! Yippee!! Add the sizzling mixture to the hot and tender ven pongal. Blend thoroughly. Oohoo!! Your delicious ven pongal is ready. Serve the hot yummy ven pongal with coconut chutney on the side.

Variants of Ven Pongal:

Rava Pongal is a popular South Indian breakfast dish made with roasted semolina, moong dal, and spices. It is often served with coconut chutney and sambar on the side. To make Rava Pongal, the semolina is roasted in ghee until it turns golden brown and then cooked with moong dal, water, and spices until it becomes soft and fluffy. The dish is garnished with chopped cilantro and served hot. It is typically eaten for breakfast or as a snack.

Thinai Pongal is a popular South Indian dish made with foxtail millet, moong dal, and spices. It is similar to the traditional Pongal dish, but made with foxtail millet instead of rice. Thinai Pongal is a healthy and nutritious dish that is often eaten for breakfast or as a snack. To make Thinai Pongal, the foxtail millet and moong dal are cooked together with water, ghee, and spices until the grains are soft and fluffy. The dish is garnished with chopped cilantro and served hot, typically with coconut chutney and sambar on the side.

Coconut Chutney:

To make coconut chutney, you will need the following ingredients:

1 cup grated coconut

1 green chili pepper, finely chopped

¼ cup water

¼ teaspoon mustard seeds

¼ teaspoon broken white urad dal

2 tablespoons vegetable oil

4 to 5 curry leaves

Salt to taste

Preparation Method

In a blender, add the grated coconut, green chili pepper, water. Blend until smooth.

Heat the oil in a small saucepan over medium heat. Cook until the mustard seeds and broken white urad dal begin to sizzle. Cook for another 10 seconds after adding the curry leaves. Pour it into the coconut mixture that has been blended. Serve with idli, dosa, ven pongal, or other South Indian dishes and season with salt to taste. Enjoy!