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Tuesday, September 1, 2009

Ven Pongal | Breakfast Recipes!

Ven Pongal is a breakfast/tiffin prepared with rice and paasi paruppu(Moong dal/Split green gram) This is very simple and easy dish to prepare. Its my favourite breakfast. This is famous in Tamilnadu, South India. This is also one of the fast moving breakfast in Tamilnadu because of its Easy to Digest nature.

Its less spicy and very tasty. kids will like it too.....I make this also when I come home late and have less time to cook because its "Fast to cook and good to eat".

Serves - 2 - 3
Ingredients
Rice -  1.5 cups
Paasi Paruppu - 1 cup
Ingi (Ginger/Adrak) - 2" piece chopped
Milagu (Black peppercons) - 1 tspn(As per your taste) slightly crushed or whole
Jeeragam(Cumin seeds) - 2 tspns
Perungayam (Asafotida/ Hing) - a pinch
Karuvepellai (Curry leaves) - few
Pachai milaga (Green chilli) - 1 no (slit)
Oil - 4 tspns
Ghee - 2 tspns
Mundiri paruppu(Cashews) - 10 nos
Salt


Preparation Method
Pressure cook, a little longer than normal, rice and paruppu with green chilli with extra water. So that the mixture is not dry.

In a kadai, add oil and ghee, mundiri paruppu, ingi, milagu, jeeragam, kauvepellai and saute till pepper splitters and mundiri is brown.

Then add this to the cooked rice, add salt. Mix it well and allow it to cook in low flame for couple of mins.

If its thick add little water and mix for 1minute and off the stove.

Ven Pongal is ready to eat. Its good to eat as it is or with Brinjal ghotsu, coconut chutney or sambar.

Notes - If you want it to be more tasty dont hesitate to add more ghee.

11 comments:

Padma on September 2, 2009 at 1:00 AM said...

Looks delicious... simple and tasty ... now can post comments... and new template too looks good :)

Smitha on September 2, 2009 at 1:28 AM said...

We always have ven pongal when we go to the temple here. I love it. Good recipe saras.

Jyoti V on September 2, 2009 at 1:49 AM said...

Hi Saraswathi,

Nice recipe.
Thank you so much for sending award for me dear...it means so much...:)

Jyoti V on September 2, 2009 at 1:50 AM said...

Hey Saraswathi,

Now i can post comments...:D

Priya on September 2, 2009 at 5:24 AM said...

Wow such a tempting pongal.

Saraswathi Iyer on September 2, 2009 at 10:20 AM said...

Dear Padma, Smitha, Jyoti, Priya Thank you:-)

Rekha shoban on September 2, 2009 at 3:16 PM said...

i love pongal very...looks yummy venpongal

Sarah Naveen on September 2, 2009 at 9:27 PM said...

Hey saraswathi,
First time here..
You have a beautiful space here...pongal looks so yummy!!
Keep rocking

Saraswathi Iyer on September 3, 2009 at 9:46 AM said...

Hi Sarah Thank you for visiting and your comment...

VCMouli on March 14, 2013 at 1:42 AM said...

Namaskaram Saaswathi!
I really appreciate your 'courage & inner strength' to mention all the names of our Indian spices in our own Indian Tamizh language.You are keeping up our Indic traditions unlike many who substitute our terminology with western names.
Would any French cook ever substitute 'dosai' for their 'crepes'?Up till very recently India was the only nation in the world which was unique in the way our women dressed -the beautiful unique saree,donning the 'pottu' & greeting each other with Namaste!
But today we are "more western than the westerners"!
What are we trying to prove to the world???Let us not make fools of ourselves.
Let us keep to our wonderful ancient cultural traditions for India is the cradle of civilization.
Your blog is in reality a homage to our ancestors who have handed us our ancient PAAKASHASHTRAM for good health & longevity!

shankar~selina on August 8, 2014 at 6:33 AM said...

Wonder If I can use par-boiled rice.. I am going to try that. And how about brown rice? for ven pongal

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