Venn Pongal Recipe - Cooking Index
Venn Pongal Recipe - Cooking Index
| 2 cups | 320g / 11oz | Rice |
| 1 cup | 237ml | Moong dal |
| 1 1/2 teaspoons | 7.5ml | Black peppercorns |
| 1 teaspoon | 5ml | Cumin |
| 6 | Cashew nuts - (to 8) | |
| Ginger - to taste | ||
| Salt - to taste | ||
| Ghee/oil - as needed |
This is a South Indian specialty.
Roast the Moong Dal until it turns light brown. Mix the roasted dal with rice and cook it in a rice cooker with roughly 2.5 times the amount of water. Break the cashew nuts into small pieces and have pieced ginger, powdered cumin and black pepper handy. Fry the cashew nuts in ghee/oil and when it turns light brown add cumin and pepper along with ginger and fry a little more. Empty the fried stuff into the cooked rice and dal. Add salt as desired and mix thoroughly.
Notes:
You may add curry leaves to enhance the taste.
Venn Pongal is best accompanied by Coconut Chutney or Tomato Gotsu or Tomato Chutney.
This recipe is translated from Cook And See ("Samaithu Par") by S. Meenakshi Ammal, a cookbook in Tamil.
Source:
Cook And See ("Samaithu Par")
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