Thursday, October 22, 2009

Ven Pongal


1 cup Sona Masuri Rice1 tbsp Grated GingerGhee
1 cup Yellow split Moong4-6 Curry LeavesSalt
2 cups 2% Milk1 tbsp Jeera
1 pinch Hing
1 tsp Peppercorns
2 tbsp Cashew nuts

Pressure cook the rice and dal together with 2 cups milk and 6 cups water for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
In a skillet, heat 1 tbsp of ghee and splutter the Jeera until really dark.
Add the ginger, hing, curry leaves, peppercorns and cashews.
Roast until golden and blend into the rice along with salt.
Season with Ghee and serve with any kuzhambu/sambar/thokku.

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