Venpongal with Sambhar & Chutney

 

Venpongal!

 

 

 

 

Venpongal with Sambhar and Coconut chutney is a very popular item among South-Indian breakfast menu. However, most of us feel it tastes better in restaurants than at home.  The tricks are the ingredients and the consistency of Pongal which make the difference.  Let’s try and make the most delicious Venpongal ever!

 



Raw rice and green gram



 

 



Soaked in water..



 

 



Coarsely pounded Black Pepper!



 

 

 
 
   

Ingredients:

 Raw Rice/Long grain rice/Pacharisi – 1 Cup (heaped)

Green gram/Moong dhal/Pasiparuppu – ½ Cup (little less than half)

Salt – 1 tsp. or (as required)

Water – 5&1/2 to 6 cups (according to the rice variety)

Milk – ¼ cup (if necessary)

Coriander leaves – to garnish.

Ghee roasted Cashew nuts – 5 to 6, to garnish.

 

Tempering:

Ghee/Clarified butter – 2 tbsp.

Cooking Oil – 2 tbsp.

Finely grated/pounded Ginger – 1 tsp.

Crushed/pounded Green Chilly – 1 to 2

Coarsely crushed/pounded Cumin Seeds/Seeragam – 1 tsp.

Coarsely crushed/pounded Black Pepper/Milagu – 1 tsp.

Mustard seeds/Kadugu – ½ tsp.

Dry red Chilly – 1 to 2

Curry leaves – 2 or 3 stalks

 

 
 
 
 

Mashed rice - look at the texture, very smooth..

 
 


Tempering - adds rich flavour to Venpongal..



 
 
 
 

 
 
 
 

Add milk, if not smooth enough & combine well..

 

 

 

Method:

 

Wash and soak rice and green gram/pasiparuppu in water for 10 to 15 minutes. In a
 
Pressure cooker or Rice cooker cook rice with generous amount of water, until soft and
 
mushy. When it is done, take out and mash it well, while it is still hot.  It will become soft and
 
smooth.

In a  large Kadai/Pan, pour oil and ghee, add the tempering ingredients one by one and stir

well.  Gently stir in the rice, add salt and combine well, add milk if the consistency is not

smooth enough. Combine well, cook over medium heat for 3 to 4 minutes.  Switch off,

garnish with ghee roasted Cashews and Coriander leaves, serve with Sambhar and/or

Coconut Chutney.

 

 
 
 
 
 

 
 
 
 
 

With Coconut Chutney!

 
 
 

With Sambhar!

 

 

 

Simple 2 minutes Coconut Chutney:

 
 
 

 
 
 
 
 Ingredients:

Fresh grated Coconut – ½ Cup

Tamarind/Puli – ½ tsp.

Green Chilly – 4

Salt – as required

 

Tempering:

 Kadugu/Mustard seeds – ½ tsp.

Ulundu/Black gram – ½ tsp.

Dry red Chilly – 1

Curry leaves – few

Asafetida – ¼ tsp. (roast well in oil)

Oil – 1 tsp.

 

Method:

 

In a mixer/blender, add fresh grated Coconut, (thaw, if frozen before grinding) green chilly, tamarind and salt.  Pour enough water and grind to a smooth consistency.

Do the tempering and add it to the Chutney. Coconut Chutney is ready in no time.

Tips, tips, tips…

Never should you heat Coconut chutney, even when it is refrigerated, just allow it to cool before you serve.  Try to use it within the day it is made.