Friday, October 18, 2013

Pongal


What is the first thing that comes to your mind when I say 'Hot & Yummy South Indian Breakfast'?
For me its Pongal! Yummy and delicious Ven pongal :) And of course Dosa and Idly are next on the list !
I love pongal only with its perfect accompaniment of Kathirikai Gothsu and Coconut Chutney. And luckily it is my hubby's favorite also!
I make this often especially on a weekend morning, so we get to enjoy our plates leisurely!
This is very simple one pot meal, and can be made in 3 whistles of the cooker :)

Serves -2
Ingredients Required:
Rice - 1 cup
Moong Dhal - 1/2 cup
Salt to taste
Milk - 1/4 cup

To Temper:
Cumin Seeds - 1 tblsp
Pepper corns - 1 tblsp, roughly crushed
Cashews - few
Curry Leaves - few
Ginger - 1 tblsp, chopped finely
Ghee - 3 tblsp

How to make?
In a pan, add a drop of ghee and roast the moong dhal till light brown in color and when a nice aroma arises. This will add good flavor to the pongal.
Take the rice in a cooking vessel, add the moong dhal.
Fill it up with 5 cups of water and 1/4 cup of milk. Add salt and give a good mix.
Pressure cook for 3-4 whistles, (more the better, as we need it to be mashed up).
In another pan, add the ghee, and add all the items under to temper.
Fry till light brown. Set aside.
Once the pongal is cooked, mash it up when hot.
Add the tempering and give a good mix.
Serve hot with coconut chutney and Kathirikai Gothsu!



Notes:
Milk is optional, just makes a more creamier pongal.
Add 2 cups more water than the normal cooking ratio. If you add more water, its fine as we need to mash it up anyway.
You can add more ghee for more flavor. I usually add a tsp of ghee while serving.


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