Ven Pongal

Pongal is a popular rice dish in Tamil Nadu, and the Tamil cuisine of Sri Lanka. In Tamil, the root pong or pongu means to " boil over" or "spill over".

There are two varieties of pongal, Sakarai Pongal which is a sweet, and Ven Pongal, made from clarified butter. The unqualified word pongal usually refers to spicy pongal in Tamil Nadu, and is a common breakfast food in Tamil Nadu. The rice boiled with milk and jaggery during the Pongal festival is also called pongal - this is sweet pongal made specially in earthenware pots with a wood fire.

Every January, Tamilians celebrate Pongal, a harvest festival, where pongal  is cooked to celebrate the harvest.Traditionally ancient Tamil people cook pongal before pooja and offer it to the deities.

Now I am going to prepare Ven Pongal.

                                                          Ven Pongal recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time:10 mins    |  Cook time: 20 mins     |  Serves:2

Ingredients

Rice - 1/2 cup and 1 tbsp

Moong dhall - 1/4 cup and 1tbsp

Asafoetida - 1 pinch

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                                                To Temper:

Ginger - 4 slices

Curry leaves - 1 strand

Ghee or Oil - 2 tbsp

Pepper - 1tsp

Cumin - 1tsp

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 Method:

• First wash the rice and dhall and cook it in a cooker for 3 whistles. For 1 cup rice- dhall mixture add 3 cups water.Add asafoetida and salt with the rice and cook. 
  
• When its finished open the cooker and mash it well. Now place a non stick kadai in stove and add ghee or oil. When its hot add the sliced ginger, curry leaves and coarsely ground pepper jeera powder and mix well.
  
• Now add the mashed rice mixture to the pan and mix well. Give 2mins saute and transfer into a cup.
  
• 
  
• Ven Pongal is ready to be served with Sambhar and Vada!