Ven Pongal And Sambar. Ven Pongal recipe with step by step pics - Ven Pongal is a delicious South Indian breakfast made with rice and yellow moong lentils. Durga ji suggests to have Pongal with either onion gothsu or kathirikai gothsu or coconut chutney or idli sambar or kalyana gothsu. Ven pongal recipe or video of khara pongal - a South Indian comfort food often made as a naivedyam to GODS Basically ven pongal is a south Indian version of the Dal khichdi.
Try this Sambar for ven pongal recipe, or contribute your own.
But Ven Pongal from a small little restaurant in San Jose called Komala Vilas.
My husbands friend, whom we called Thambi Your recipes are good.
You can have Ven Pongal And Sambar using 26 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Ven Pongal And Sambar
- You need 3 tbsp of Oil.
- It's 2 1/2 tbsp of Ghee.
- Prepare 1/2 tsp of Whole black pepper.
- It's 1/2 tsp of Cumin seeds/jeera.
- It's 1 inch of Ginger finely chopped.
- It's 1 spring of Curry leaves.
- Prepare 5-7 of Cashew nuts.
- Prepare of For the Sambar.
- Prepare 2 of Onion.
- You need 2 of Tomato.
- You need 1/4 cup of Moong dal.
- It's 1 tsp of Sambar powder.
- It's to taste of Salt.
- Prepare of Vegetables for sambar.
- Prepare 1 of Brinjal.
- You need 1 of Potato.
- It's 1 of Carrot.
- It's of Seasoning for sambar.
- You need 2 tsp of Oil.
- You need 1/4 tsp of Hing/asafoetida.
- You need 1 tsp of Mustard seeds.
- You need 3/4 tsp of Urad dal.
- It's 1 spring of Curry leaves.
- You need 1/2 cup of moong dal.
- You need 5 cup of Water.
- Prepare to taste of Salt.
I tried your sambar it was also nice and tasty, but that is not similar to Ratnacafe Sambar. I will give you the exact Rathna cafe. Ven pongal recipe with step by step photos. Ven pongal recipe also known as khara pongal is one of the most popular south Indian breakfast recipe.
Ven Pongal And Sambar instructions
- Wash and pressure cook rice + dal together with 5 cups of water, adding needed salt for 4 whistles. You can also cook directly in the cooker but take care not to burn the rice and dal..
- Once the pressure subsides, open the cooker and mash the dal and rice nicely when it is hot and keep it aside. Check for salt, if needed, add and mix it well.the rice + dal mixture should be cooked in such a way that it should be mushy. Heat a tsp ghee and fry the cashew nuts until golden brown. Keep it aside. Slightly crush half of pepper and jeera - or grind half of it in the blender just for a second..
- Heat ghee + oil in a pan/kadai, add finely chopped ginger, pepper + jeera, saute for a few minutes, then add curry leaves and saute for a few more seconds.Add mashed rice + dal mixture, fried cashew nuts and cook on low heat for 2-3 minutes, stirring frequently..
- Heat 2 tsps of oil in a pan, add hing and mustard seeds. When mustard seeds sizzle, add urad dal and curry leaves. When urad dal turns golden brown, add finely chopped onions. Saute till it becomes transparent. Add tomatoes and cook till tomatoes become mushy. Add sambar powder, pressure cooked vegetables + dal mix, needed salt, 1 cup of water and boil on medium heat for 5-10 minutes. Garnish with coriander leaves..
Pongal vada with sambar and chutney is a favorite breakfast combo in popular restaurants like saravana bhavan, ratna cafe in Tamil nadu. Ven Pongal (Khara Pongal) or Ghee Pongal is one of the regular breakfast in south indian households. I am not a big fan of pongal but when served Serve hot with chutney of your choice and sambar. I had clicked pongal twice before this but was not satisfied and finally this was ok to go 🙂. Ven Pongal also known as Khara Pongal is a classic South Indian breakfast dish made with rice & yellow moong lentils in ghee along with few Indian spices.
