A Saatvik dish
Preparation time 5 minutes, Cooking time 8 minutes, Serves 2
Ingredients
Raw Rice 1 and a 1/2 cup
Moong dal 1/2 cup
Black Peppercorns 1teaspoon
Jeera 1 teaspoon
Ghee 2 tablespoon
Finely chopped ginger 1/2 teaspoon
Cashewnuts 5nos
Salt 3/4 teaspoon
Wash the rice and moong dal together . Add 5 cups water and pressure cook for around 8 minutes. In the meantime, coarsely grind the pepper and jeera. Chop the cashew in pieces and fry in a little ghee till golden. After the pressure is released add pepper, jeera powder, cashew, ginger, salt and remaining ghee to the rice and mix well.
Serve hot with Sambar or Gothsu.
Read the Round up of all Entries Here
[...] Venn pongal tastes best with gothsu. [...]
have made pongal umpteen number of times..but hubby doesnt seem satsfied with any of the tastes… he is still hung over by the ‘dudhyodanam’ and ‘venn pongal’ tastes of the temple he used to frequent some decades ago !! says nothing comes close to that taste.. the gothsu however I can say comes out really well.. Help please!
also, does anyone know of a kannada/karnataka based dish called ‘cucumber pachchadi”….recipe please?? (basically finely diced cucumber with some arichcha masala)…totally satvic ..refreshing… and divine topped with fried roasted pottu kadalai!! yummm !!
cheers!
Kalyani
for all those interested in andhra cooking(some yummy veg recipes) , do check out http://www.sailusfood.com
Do you use yellow mong or green moong -split or whole?
Actually I thought that preparing pongal was only the art a few ladies possessed (my mom and wife included). But I tried the above recipe along with brinjal Kothsu (roasted in microoven) and it came out amazingly well. Thanks to your website that I could still enjoy the traditional pongal and kothsu in a place like Bangkok, living all by myself.