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".
Rice - 2 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
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.
Sending this recipe to Rice Feast by Chaitra.
Notes - If you want it to be more tasty dont hesitate to add more ghee.