VEN PONGAL

This receipe is very popular in Tamilnadu...Venpongal tastes better with coconut chutney, tiffin sambhar...

INGREDIENTS:-

Raw Rice / Pachai Arisi = 1 cup
Moong Dhall / Payatham parruppu = 1/3 cup
Ghee - 1 tsp
Fried Cashews - 10 numbers

For  Seasoning :-
Grated Ginger = 1/4 tsp
Curry leaves = 1 leaf let
Pepper corn/ Milagu = 10 nos.
Asafoetida - 1/4 tsp
Salt  = to taste
Cumin = 1 tsp
Oil = 2 tsp

METHOD:-

(1)  Wash Rice and Moong dhall together and soak it for 20 to 30 mins.

(2)  Heat a seasoning kadai, and add oil. Add pepper corns, allow it to splutter. Then, add Cumin seeds, chopped curry leaves, ginger, and asafoetida one by one. Transfer this seasoning to Soaked rice and add  4 cups ( 3 cups of rice and 1 cup for moong dhal) of water (1:3 ratio) and add required salt.

(3)  Cover it with lid and place it in a pressure cook. Pressure cook for 3 high whistles and 10 mins in sim mode (irrespective of whistle). 

(4) When the pressure is completely released, smash the venpongal with spatula/karandi and add fried cashews and ghee.

(5) Aromatic Venpongal is ready.

(6) Tastes better when served hot.