Other than the festival times, this is among my favored savory rice dishes. Comforting and requires me back to my childhood, Specially during the Margazhi thirty day period when we reach sample it from numerous temples. I like you khara pongal and it's so creamy.
The recipe I have shared here is how we allow it to be at home. Every household has a unique recipe to generate Pongal. The proportion of rice:dal may differ and is a private alternative. We make this with equal proportion of rice and dal which gives a true prosperous & creamy style.
Saucepan or a vessel - choose washed rice, dal and drinking water inside a sauce pan. As soon as the rice mixture relates to a boil, decrease the flame to medium or medium reduced and Prepare dinner fifty percent included until eventually the mixture is delicate and mushy. Include additional drinking water, if needed. This tends to conveniently choose eventually 30 minutes.
A number of people make incredibly thick Pongal. Use fewer h2o if you want that regularity, because the recipe mentions. I much like the consistency a bit flowy.
10. To precisely the same pan, add ¾ teaspoon cumin seeds and ½ teaspoon crushed pepper corn. Allow the cumin & black pepper sizzle. Some periods whole pepper burst in ghee or oil so I crush them gently and use.
In the past, Pongal was generally created for a savory dish and served as a breakfast or brunch dish. The sweet Model of Pongal, referred to as Sakkarai Pongal, is equally well known, and you can also make it by adding jaggery syrup on the dish.
This millet pongal Appears so tasty Mayuri. Ginger environmentally friendly chilli and moong dal are a fantastic combo. I am able to envision the style. Tremendous healthy and tasty Venpongal Mix way too. Lovely share
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I love it. Reminds of our Pondi trip if you purchased pongal. I'll want it for lunch or evening meal. I'm going try producing this Edition asap for my lunch,
Optional component: My MIL always adds a pinch of floor turmeric to the pongal. I include it often but skip it usually.
Another phase could be the tempering process - cumin seeds are included to very hot ghee and when it begins to splutter cashews, curry leaves, asafoetida, environmentally friendly chilies, peppercorns are extra to it.
Reheating instructions - To reheat refrigerated Ven Pongal, add a number of tablespoons of h2o, blend nicely and microwave it for the moment.
Worth of Garnishing: Garnishing the ven pongal having a tempering of ghee, cashews, peppercorns, and various spices not merely provides flavor but in addition boosts the presentation in the dish. The golden brown cashews and spluttering peppercorns add a good looking touch to the ultimate dish.
Pair with Sambar: Ven pongal pairs correctly having a scrumptious and tangy sambar. The combination of the creamy pongal along with the spicy-sour sambar is bound to satisfy your taste buds.