Ven Pongal & coconut Chutney

by Rohz  

Ingredients:

Rice – 1 cup
Moong dhall – 1 cup
¼ inch Ginger - chopped
Ghee – 2 tbspn
Salt – ½ tspn
Whole black pepper – 1 tspn
Cumin Seeds – 1 tspn
Turmeric Powder – a pinch
Cashew Nuts – 10 – 15 nos:
Curry Leaves
Asafetida – a pinch

Method :
Soak Rice and Dhall in 4 cups water and pressure cook for 6 whistles.In a hard bottomed vessel add 2 tbspn of ghee to fry pepper,cumin seeds, ginger , turmeric ,asofoetida , cashew and curry leaves to this add the cooked rice ,dhall salt and mix well simmer and leave for 2 minutes . Serve hot with chutney.

Coconut Chutney

Ingredients:
Coconut ( Grated)– 2 cups
Green Chillies – 5 nos:
Ginger – ¼ inch piece
Salt – 1 tspn
Water - 1/2 cup
Coriander leaves - chopped – 1 tbspn

Seasoning :
Oil – 1 tspn
Mustard – ¼ tspn
Asafetida – a pinch
Heat oil add mustard allow to splutter and then add asafetida

Method:
Grind the entire contents to a fine paste except coriander. Add water to the paste and mix well and season . finally add chopped coriander leaves

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