Ven Pongal With Chutney And Sambar ·

Ven pogal

Ingredients

Raw rice -2 cup

Yellow moong dal -1 cup
Water- needed

Turmeric 2 tsp

Salt to taste
Hing -1/2 tsp

To Temper

Cumin seeds-2 tsp

Pepper -2 tsp

Cashew -12(broke into small parts)

Ginger – small pieces (finelly chopped)

Curry leaves-2

Ghee-25 ml

Method

Step1

In a pressure cooker, boil the water(5 cup aprox).

Step2

At the same time, heat a pan add moong dal and roast on medium flame till the raw smell disappear and add rice and then roast for 1 minutes.

Step3

Clean and wash the rice and dal. Drain and add to the boiling water.

Step4

Cook the rice and dal until becoming medium soft.

Step5

Heat a pan and add ghee , pepper, cumin, curry leaves and ginger .

Step6

Now add the tempering item(step5) to the rice and add turmeric, asafoetida and salt. And then add some more water if it required.

Step7

Close the pressure cooker and wait for 2-4 whistle.

Step8

Allow the steam to escape before opening the lid. Keep aside. Now ready to serve.

Coconut chutney

Ingredients
To grind
fresh coconut - 1/2cup(grated)
green chilly - 2
chana dal -1spoon
previously boiled water

To Temper
oil-1spoon
curry leaves -1
mustard seeds - 1 spoon

salt to taste

Method
Step1
splutter mustard in oil and add curry leaves .take this separately.
Step2:
Grind all other ingredients by adding small amount of water. After grinned, add some more water as your requirement.
step3:
Add grinned paste into tempering. chutney ready.

Note:
Here, not need to heat the chutney to be like hotel chutney . But somebody in south Indian heat the chutney and they use onion for tempering. it will be different taste. visitor may try this.

Sambar

Ingredients

Toor dal - ½ cup

Yellow pumpkin – ¼ cup

Sambar onion or shallot -10

Tomato -2 chopped

Carrot -1 chopped

Turmeric -1/2 s

Water -needed

To Temper
Oil -2 tsp
Mustard seeds-1s

Coriander and curry leaves – a little

Urad dal – 1 tsp
Hing – little

Sambar powder-1 heaped spoon
Salt to taste
Ghee-1 s

Method

Step1

Cook dal with turmeric , carrot, Onion,tomato and yellow pumkin in pressure cooker for 4 -5 whistle.

Step2
After dal is cooked, add required water and salt.And also boil for 10 mins,

Step3
Splutter mustard in oil and add urad dal , curry leaves, hing, sambar powder .

Now add tempering items into cooked dal and add 1spoon ghee.

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