VEN PONGAL

                   KHICHDI -TAMIL NADU STYLE

                                                      

VEN PONGAL SERVED WITH SAMBHAR

SERVES 2-3

INGREDIENTS

RAW RICE-1 CUP

MOONG DAL/GREEN GRAM DAL-1/2 CUP

WATER-4/5 CUPS

SALT

GHEE-1/2+1/2  TBSP

FOR SEASONING

GHEE/THUUP/NAEY/CLARIFIED BUTTER-1 TBSP

CUMIN SEEDS/JEERA/JEERAKAM-1 TSP

PEPPER/KALI MIRCH/KURUMULAGU-2 TSP

CURRY LEAVES- 1 SPRIG/THANDU

1.WASH AND CLEAN BOTH RICE AND MOONG DAL SEVERAL TIMES.

2. HEAT 1/2 TBSP OF GHEE IN A PRESSURE COOKER ,ONCE ITS HOT ADD IN THE RICE  AND MOONG DAL AND FRY FOR FEW SECONDS.ONCE NICE AROMA STARTS TO  COME  ADD IN THE WATER.STIR WELL.AND COOK IT TILL ITS DONE.

3.ONCE ITS DONE,WHEN PRESSURE GOES OFF ,OPEN THE LID AND WITH A FORK FLUFF THE RICE AND ADD ANOTHER 1/2 TBSP OF GHEE.

4.NOW IN A TADKA PAN DO THE TEMPERING AND POUR IT OVER THE ABOVE MADE  RICE AND DAL MIXTURE.MIX WELL.OUR VEN PONGAL IS READY TO SERVE...

 SERVE IT WITH SAMBHAR(LENTIL-MIXED VEGETABLE CURRY)OR CHUTNEY /DIP OF  YOUR CHOICE.

 NOTE:USUALLY VEN PONGAL IS SERVED IN A CUP SHAPED MANNER

              i.e,TAKE PONGAL IN A STEEL BOWL AND INVERT IT ON TO A PLATE. AND   CURRY IS SERVED BESIDE THIS.                   

   

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