Venpongal:
Ingredients :
Raw rice - 1 tumbler
Moong dal - 1 tumbler
Pepper - 1/2 tbsp
Jeera - 1 tbsp
Asafoetida - 1/2 tsp
Ginger - 1 tbsp
Curry leaves - 1 tbsp
Salt to taste
Ghee - 2 tbsp
Cashew - 7 no's broken
Water - 4 tumbler
Note :
Measure all in the same tumbler.....if change in tumbler size will result in measurement mistake
Preparation :
Put both raw rice and moong dal together in the cooker your going to cook.....wash 3 times and soak in the appropriate amount of water for an hour.
Now put the cooker on flame.....add ginger, asafoetida ,salt and a tbsp of ghee.
Let the salt dissolve.... Check the taste and add if required at this stage....trial and error is the best to add salt.
Once you are sure with the salt .....cover and vissle it.
Wait till 3 vissle ...then on slow flame for 5 minutes..... Let the cooker cool down.....open and stir well.....
Now heat a pan add 2 tbsp of ghee....when the ghee melts add..pepper,jeera and cashew .....cashew at last because it'll get burnt ....when the cashew are about change in colour.. Add curry leaves.....stir well......
Final touch...heat 2 tbsp of ghee and top pongal with this melts ghee. .....mix well for a smooth touch.....
Your venpongal is ready to serve.
Coconut chutney :
Ingredients :
Coconut grated - 2 cups
Cashew - 7 no's
Green chilli - 2 no's
Tamarind - 1/2 inch
Salt to taste
Mustard - 1 tsp
Urad dal broken - 1 tsp
Curry leaves - 1 cup
Coriander leaves - 1 cup
Oil - 1 tbsp
Preparation :
Take a mixer.....add coconut grated, cashew, salt,curry leaves 1 tbsp ,coriander ,green chilli, tamarind ( to be soaked in water for 10 minutes).
Now grind for smooth paste .Transfer to a serving bowl.
Heat a put oil....mustard ,urad dal broken...wait for the urad broken dal to turn v lden colour... Turn off flame add curry leaves....