Ven Pongal and Sarkarai Pongal
Ven pongal and sarkarai pongal are south Indian traditional delicaies that are nutritious, easy to make, and make the best comfort food!
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Servings: 6 to 8 people
Ingredients
For Ven Pongal
- 1 cup Rice
- ¼ cup Split yellow moong dhal
- 3 cups Water
- 1 tsp Salt
Tempering for Ven Pongal
- ¼ cup Ghee
- ½ tsp Whole black pepper
- ¾-1 tsp Cumin
- 1 sprig Curry leaves
- ⅛ tsp Asafoetida
- 1 tsp Ginger finely chopped
- ¼ cup Cashews halved
- ⅛ tsp Ground back pepper optional
For Sarkarai Pongal
- 1 cup Rice
- ¼ cup Split yellow moong dhal
- 3½ cups Water
- 1¼ cup Jaggery powdered
- 2 Cardamom crushed
- a pinch Edible camphor Optional
- ¼ cup plus 2 tbsp Ghee
- ¼ cup Cashews halved
- 2 tbsp Raisins
Instructions
For Ven Pongal
- Wash the rice and dhal, add 3 cups of water and pressure cook for 3 whistles. Take the rice dhal mixture and mash after with salt.
- Heat a pan on medium flame. Add the ghee. Fry the cashews and then add black pepper, cumin, curry leaves, ginger, asafoetida and pepper powder and continue frying till cashews are golden and the spices give out the aroma.
- Pour it onto the rice mixture and mix well.
- Delicious pongal is ready to be served with coconut chutney or sambhar or gothsu.
For Sarkarai Pongal
- Wash and cook the rice - dhal, pressure cook with 3 cups of water for 3 whistles. Once it cools, mash the rice - dhal mixture.
- In the meantime, take jaggery, add half cup water and boil in a medium flame till all the jaggery dissolves, Strain to remove the impurities.
- To the jaggery water, add the cooked rice - dhal mix, cardamom and 2 tbsp of ghee. Add the crushed cardamom. Continue cooking on a medium flame till the mixture thickens. Add the edible camphor and mix well. Switch off the flame.
- In a pan, add quarter cup ghee and heat. To this add the cashews and rasins and fry till golden. Add it to the sweet rice and mix thoroughly.
- Serve warm or hot with an extra drizzle of ghee (optional).
