Ven Pongal
The first time I saw Pongal was in my hostel mess in Coimbatore. And I wondered, “Rice? Early morning?”. I saw that all my Tamilian friends loved Pongal, so out of curiosity I tried it. I just didn’t like the taste or the consistency of it. So I steered clear of that section for the rest of the days I was there, blissfully unaware that the very same dish will come to haunt me in the future!
Post marriage I was slowly getting to know the nitty gritties of kitchen. Planning what to make for breakfast, lunch etc. So one day I asked my husband, “What’s your favourite breakfast item?” He was quick to respond – “Pongal!” And that’s how my friends I unwillingly started making Pongal! Though I still don’t love it, Pongal and I have finally found a middle ground! We have Pongal with Thakkali Kurma at our place, sometimes I include Sambar and Coconut Chutney too. Do you have a Pongal story?
Ven Pongal
Equipment
- Pressure Cooker
Ingredients
- 1 cup Rice raw, jeeraka samba, any small grained variety
- ¼ cup Moong dal
- 4 cups Water
Temper
- 3 tbsp Ghee
- 1 tsp Jeera
- 1 tsp Whole peppercorns
- 2 nos Green chillies chopped
- 1 inch Ginger finely chopped
- 1 sprig Curry leaves
- 10 nos Cashew split
Instructions
- Wash and cook the dal and rice together in a pressure cooker for 5 whistles.
- Heat ghee in a kadai. Fry the cashew till golden brown and set aside.
- In the same oil add jeera and wait till it splutters. Add the ginger and green chilli and mix for 2 minutes. Add the peppercorn and curry leaves. Temper the pongal with this mix, add the fried cashews along with salt and mix well. The pongal will be soft and mushy. Serve hot with sambar or kurma.
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