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Mar 5, 2015

Venpongal / Pongal / Southindian Kichidi

Hello,

Here I am again, after a long break......  with a yummy dish... A colleague of mine asked for this recipe. I noticed i have not made a post on Pongal making........

Pongal - falls into Breakfast Menu of Tamizh Nadu. It is one of my favourite. I love to have Hot pongal and Meduvada with chutney and sambar followed by a cup of Filter Coffee to complete the ritual!



It is a form of kichidi made in the state of Tamizh Nadu.  This is salty version hence the name 'Ven Pongal' (ven means white in tamizh). The sweet version is known as 'Sakkarai Pongal' which is made using jaggery hence little brown in color. The famous Harvest festival of southern india during Makarasankaranti - called 'Pongal' when the Salt as well as Sweet version is offered to the Sun God. Pongal also means rising... i.e. when you cook rice, when the water start boiling it rise and flow out.... it is considered auspicious on pongal day ... it is believed that "like the overflowing water happiness and prosperity should overflow in one's life".


Let's go ahead with the pongal making. It is very easy to make this dish. 

Ingredients :-

  1. Rice - 1 Cup
  2. Moong Dal - 1/4 Cup (split and deskinned green gram)
  3. Water - 3.5 Cups
  4. Milk - 1/2 Cup (optional)
  5. Salt to taste

For temepering :

  1. Curry leaves - 1 Sprig
  2. Black Peppercorns - 2 tsp
  3. Cumin Seeds - 1.5 tsp
  4. Asafoetida - less than 1/4 tsp
  5. Cashew Nut - Broken - 2 tbsp (optional)
  6. Ghee - 1 tbsp
  7. Sesame oil - 1 tbsp

Procedure :-

  •   Lightly dry roast the Moong Dal (split deskinned green gram) till nice aroma comes. Color should not change.
  • Add to the rice and wash it well. 
  • Add Water and Milk to it. mix. 
  • Crush the pepper and Cumin seeds coarsely using a mortal and pestle (this is to make the aroma blend well with the pongal. If you don't have one, no problem, crush the black pepper corns very lightly so that it will not burst while tempering)
  • Now heat a tempering pan, add sesame oil. When it is heated, add the coarsely crushed black pepper, cumin seeds, curry leaves, asafoetida, cashew nuts. Roast till cashew turn golden in color.
  • Add this tempering to the rice dal mix.
  • Add salt to taste.
  • Pressure cook till it turns mushy. (I never let the whistle come. When the first whistle is about to come, i lower the flame and cook for 15 minutes. Even the vessel and the cooker stays clean).
  • Once done, mix it well when the pongal is still hot.
  • Relish it with coconut chutney / sambar.

I enjoy the pongal even without any side dish.


I remember the yummy pongal prashad we get at vishnu temples in the month of Margazhi. This month which falls during winter season air is cold in the morning and the hot hot  prashad just slips in spreading the warmth and soothe the hungry stomach. Makes the early waking and visit to temple in the cold morning an interesting one!

It is an excellent Food and is very good to consume when you have cold / cough / sore throat. In monsoon, it is apt to have a bowl of hot pongal followed by a cup of coffee watching the rains pitter patter near the window sil......

I am not getting much leisure hours now but still i have very good memories of my favourite time and pongal breakfast is one such gastronomically nostalgic moment! - to cherish for the life time.

Here is a hot cup of virtual Filter Kaapi (coffee) for you......





Enjoy!



7 comments:

வை.கோபாலகிருஷ்ணன் said...

ஆஹா !

மிளகுடன், நெய்மணத்துடன், முந்திரி தூவிய வெண்பொங்கல், கூடவே இரண்டு மெதுவடைகள், சட்னி, சாம்பார், அதைத் தொடர்ந்து
ஃபில்டர் காஃபி .. ஆஹாஹா, அதே அதே தான் நேற்று காலையில் என் வீட்டிலும் ... :)))))

பகிர்வுக்கு நன்றிகள்.

Mira said...

Aha! that is one of my favourite combo and hearing your description now i am drooling...... :-)

Thanks Gopu Sir

Magees kitchen said...

Tempting me with delicious VenPongal and mentioning about the list of items like...followed by Meduvada and final touch hot strong filter coffee...Yeah drooling here

Julie said...

healthy one!

Lakshmi R. Srinivasan said...

மார்கழி திங்கள் பிறந்த உடன் கோவில்களில் மணக்கும்........ பொங்கல்!:-D

António Jesus Batalha said...

Ao passar pela net encontrei seu blog, demorei algum tempo a ver o conteúdo, gostei e é um daqueles
blogs que gostamos de visitar.
Eu ficaria alegre se me desse a honra da sua visita e se poder ler um pouco do que escrevi.
Tenha muita paz e saúde.
Sou António Batalha.
http://peregrinoeservoantoniobatalha.blogspot.pt/

Vishku said...

Dear Mira
It is such a nice thing to read your posts you give the back ground n give us yummy recipes too ...
I always used to use Moongdal without roasting from now on shall follow ur recipe for watever you post are really so tasty that I can try with my eyes closed....

Thanks dear for the yummy recipes...

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