January 14, 2006

Ven pongal aka hot rice pongal

Here is our makar sankranthi prasadam for you - the ven pongal aka hot rice pongal.

Bringing the ingredients together...

Ven pongal aka hot rice pongal recipe

Serves – 4
Preparation time – 20 minutes

Raw rice – 2 cups, wash and soak the rice for 45 minutes
Green-gram dal – 1 cup, fry it lightly in a hot frying pan till lightly browned
Onions – 2, medium size, finely chopped
Green chillies – 4, medium size, medium hot, slightly slit at the stem end
Cloves – 4
Cinnamon – 4 one-inch long sticks
Garlic – 6 beads, finely sliced
Ginger – ½-inch piece, finely chopped
Ghee – 2 tablespoon
Salt – 1-1/4 teaspoon or adjusted to taste
Turmeric powder – 1/8 teaspoon

Method: Put the fried dal in 3 big cupfuls of boiling water along with turmeric powder and half teaspoon ghee. Remove from the heat when three-fourth cooked and keep aside. Heat a roomy flat-bottomed vessel over moderate heat and pour in the ghee. When smoking hot, add the cinnamon and cloves together followed by slit green chillies, garlic beads, ginger, and onions all together. When the onion edges turn brown here and there, pour the boiled dal with its water over the onions. Pour also another 2 cups of water. When the water boils, add the wet and soaked rice. Cover with a lid and allow to boil and then simmer till the rice is cooked and the water contents are all absorbed. This ven pongal is tastier when eaten with mint chutney or any other chutney. Enjoy!



Blogger Pandhu said...

hey.. pongal vaazhtukkal.
mum made both the sakkarai and ven pongal. she made it using her traditional recipie though.
Yours looks good, wonder whether it tastes the same as what my mum did.

Blogger Swamy VKN said...

Thank you Reva. Nalvaazhtukkal to you too.

Blogger Anita said...

Venpongal with garlic.Weird. Anyways, this would taste more like bisibelahulibaath.


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