Venn Pongal: Tasty Breakfast Dish From South India
published by Muthusamy R on May 14, 2009
Mouth watering, Steaming Venn Pongal (rice-lentils) is considered as the nourishing South Indian breakfast dish. The dish is also distributed to devotees in South Indian Hindu temples. It is liked by young and aged people. It goes well with the side dish egg plant gravy (Gosthu). It is loaded with nutrients like carbohydrate, protein, spices and fat.
Venn Pongal Image via Wikipedia
Venn Pongal Image via Wikipedia
Ingredients
- Asafotida Powder a pinch
- Black Pepper: 10 numbers
- Cashew Nut 5 – 8 Numbers
- Coriander leaf chopped one sprig
- Cumin seeds ½ teaspoon
- Curry leaf chopped one sprig
- Fenugreek ½ teaspoon
- Ghee ½ cup
- Ginger (peeled and grated) 1 teaspoon
- Green Gram (Mung Dal or Payattham Paruppu): ½ cup
- Rice (Fine – Raw) 1 cup
- Salt to taste
Method
- Pick and clean rice and green gram.
- Wash the rice and Dal in water and drain out and keep it aside.
- Place the pressure cooker or rice cooker on the stove. Lit the stove. Add a cup of water and cook till the water boils out.
- Add rice and green gram Dal to the boiling water. Make sure to cook it in a semi-solid consistency.
- Close the lid and pressure cook till three whistle sounds. Switch off the stove. Allow the cooker to cool and settle. Open the lid. Check the ingredient for semi solid consistency.
- Heat ghee in a pan and add black pepper, cashew nut, cumin seed, curry leaf, Fenugreek and ginger. Fry well.
- Stir well till the ingredients mix well evenly.
- Serve the steaming Venn pongal in a plate with a dollop of coconut chutney.
- People will like to gulp the tasty Venn Pongal.
# 1 by Mrs M
May 14th, 2009 at 5:23 pm #
I usually don’t associate rice and breakfast, but this may be tasty
# 2 by see
March 21st, 2011 at 10:38 am #
idiot