Thursday, July 24, 2008

Venpongal (pongal)

  • Wash 2 cups of raw rice (pacharisi) and ½ cup of husked green gram (pasipparuppu / moong wash).
  • Add 6 cups of water, some fresh grated ginger (inji / adharak), salt and asafetida / asafoetida (perungayam / hing).
  • Pressure cook for a duration of three whistles.
  • Meanwhile fry some cashew nuts, one teaspoon of black pepper (milagu / Kala mirch / kali mirchi), one teaspoon of cumin seeds (Jeera, Jeeragam) and some curry leaves (kariveppilai / karipatha) in four tablespoon of ghee in a deep vessel using low heat.
  • Mix well with cooked rice.
  • Serve hot either with sambar or chutney or with both.

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