Saturday, 15 April 2017

Ven Pongal | Pongal Recipe | Paruppu Pongal Recipe

Paruppu Sadam

Pongal is a very popular rice dish in Tamilnadu and Andhra. This is originated from Tamilnadu cuisine, usually made for breakfast in southern region. Its a nutritious dish as it has moong dal added to rice. This is famously paired with sambar and chutney. Ven pongal is the salted version and sakkarai pongal is the sweet version.

A festival in tamilnadu has the same name "Thai Pongal". This is a harvest festival celebrated in tamil month of Thai month(Jan) for 3 days . This festival originated from 200 BC to 300 AD during when the unmarried girls prayed for agricultural prosperity of the country and they did fasting during the Tamil month of Margazhi (Dec-Jan(Paavai Nonmbu) . All through the month, they restrained themselves from the consumption of milk and milk products.On the first day of Thai (Jan 13-17) they will celebrate this festival by having both ven pongal and sakkarai pongal with milk added in it. Only on the festival day we add milk to the rice on other days we make pongal without milk.


Ven Pongal | Pongal Recipe | Paruppu Pongal Recipe

Recipe Cuisine: Indian |  Recipe Category: Main
Prep Time:  5 mins    |  Cook time: 15 mins     |  Serves: 2-3 

RAW RICE - 1 CUP
MOONG DAL - 3/4 CUP
PEPPER CORNS - 1 TSP
JEERA/CUMIN - 1 TSP
ASAFOETIDA - 1/2 TSP
CASHEW NUTS - 10 NOS
CURRY LEAVES - FEW
GHEE - AS REQUIRED
SALT - TO TASTE
WATER- AS REQUIRED



METHOD OF PREPARATION

1.In a pressure cooker add washed raw rice, moong dal and add 2 spoons of ghee. Add 5 1/4 cups of water(3 times) and keep it for 5 to 6 whistles until scooping consistency. 


Paruppu Sadam

2.After five whistles dont open the cooker immediately wait till the steam evaporates. It will take hardly 5 to 7 mins of time. The ghee will be seen on top of the rice.


Paruppu Sadam

3.In a Pan add 2 spoons of ghee once it becomes hot add 1 spoon of  cumin seeds, pepper ,cashew nuts, ginger and finally add asafoetida and switch of the flame. 


Paruppu Sadam

4. Add this tempering to the rice and mix it well for a flavorful ven pongal.


Paruppu Sadam

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