Ven Pongal

by BindhuSrilal
An easy made tamilnadu breakfast
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Votes: 2
Rating: 4
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Rate this recipe!
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Tamil
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Fry moong dhal in a vessel.
  2. Wash the rice and moong dhal and soak it in water for half an hour.
  3. For 2 cups of rice and moong dhal, add 3 cups of water and cook in a cooker.
  4. When it gets done, add salt to it and mix it well.
  5. In a pan, heat ghee and saute cumin seeds, pepper, kaaya podi curry leaves and cashew nuts.
  6. Add it to cooked rice and keep it in stove for 2 mins and mix it well.
  7. :- Pottu kadalai(roasted chenna) chutney and Coconut chutney are good combinations for Ven Pongal.
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2 comments

curryadmin
priya sasikumar November 28, 2007 - 12:00 am

good, nice to eat. Something different.

Reply
curryadmin
Anu August 6, 2008 - 12:00 am

This recipe is prepared widely in Karanata as well. Adding green chilles will give a better taste. A pinch of turmeric adds a beautiful color to the preparation. Pongal tastes great with cocunut chutney and raita as well.

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