Katte Pongali Or Ven Pongal Or Ghee Pongal / Breakfast recipes
Monday, July 01, 2013
Ven Pongal is a popular rice dish in Tamil Nadu and other South Indian states. There are two varieties of pongal, Sakarai Pongal (Sweet Pongal) and Ven Pongal (White Pongal). Mom makes pongal on weekends for breakfast. It is a common breakfast in several parts of India. The rice boiled with milk and jaggery during Pongal Festival is also called Pongal. This is a one pot dish and its filled with calories so it's a strict no for weight watchers. Ven Pongal can be served with Coconut Chutney and Sambar. This Ven Pongal recipe is my Mom's version. I will leave some tips at the end for perfect pongal.
Ingredients:
| Rice | 1 cup |
| Moong Dal | 1/4 cup |
| Water | 4 cups |
| Salt | To taste |
| Asafetida | 1/4 tsp |
To Temper:
| Ghee | 3 Tbsp |
| Pepper corns | 2 tsp |
| Urad dal | 1 tsp |
| Cumin seeds | 1 tsp |
| Mustard seeds | 1 tsp |
| Asafetida | A pinch |
| Cashews | 6 to 7 |
| Curry leaves | 3 to 4 |
Method:
Wash rice and dal together and add 4 cups of water, salt and 1/4 tsp of asafetida. Pressure cook it until 4-5 whistles. After its done wait for the pressure to release and then add some water and mash the rice and dal.
Now heat ghee in a pan and temper with all the ingredients listed above and add it to the pongal. Mix well and transfer it to a serving bowl.
Serve hot with Coconut Chutney and Sambar.
Tips:
- For yellow looking pongal you can add some turmeric powder.
- After the 4-5 whistles if the pongal is still watery try mixing it well until the water evaporates (Only if the rice and dal are cooked properly or you can cook it again and wait for another two whistles).
- For more spiciness you can add some pepper powder at the end.
- Make sure you take the right measurements.
- You can even add dalda instead of ghee.
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