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Ven Pongal | Khara Pongal

By 07:41:00 , , , ,

Khara Pongal
What's for Sunday breakfast? It's Pongal. Pongal is one of the easiest and a quick recipe for a lazy Sunday. It is a healthy recipe and lighter on your stomach too. I know bread and jam is more easier. But, if you want to try a quick South Indian breakfast, try savoury Pongal. Most of the restaurants serve Pongal with chutney or sambhar, but we at home, prefer it with some tangy pickle, like the lemon pickle.

There are two versions of Pongal, sweet and savoury. The sweet version of Pongal is made during Pongal festival which is celebrated in Tamilnadu, India.

I make the savoury version of Pongal with rice, lentils, jeera and tempered with ghee and dry chilies. My mom in law makes this every Sunday and my husband prefers it that way. My kids eat Pongal without any fuss. I'm happy when my kids eat it by themselves and finish it in 10 mins.

This is my mom in laws recipe tried and tested for almost 20 years on every Sunday and my husband prefers it that way. She skips making Pongal only when there is something special at home like festivals or birthdays or anniversaries. On such occasions, she makes Appam(click here for Appam recipe). We have continued the tradition made by my mom in law.

Preparation time : 5 mins
Cooking time: 15 mins

Ingredients

  • Uncooked Rice - 1/2 cup
  • Moong dal/Split green gram - 1 cup
  • Jeera/Cumin Seeds - 1 tsp
  • Methi/ Fenugreek seeds - 1/2 tsp
  • Peppercorns - 1 tsp
  • Milk (optional)- 1 cup
  • Ghee - 1 tbsp
  • Mustard seeds - 1 tsp
  • Dry chillies - 2 nos.
  • Curry Leaves - 1 stick
  • Coriander Leaves - 1 tbsp.

Method

  1. Heat 5 cups of water in a pressure cooker.
  2. Add cumin seeds, methi and peppercorns and let it boil for 5 mins.
  3. Now add the uncooked rice and moong dal to the cooker and let it come to a boil.
  4. Pressure cook on medium flame for 2 whistles.
  5. Allow the steam to escape before opening the lid.
  6. Now add milk and mix well.
  7. Heat oil in a small wok/kadai and add mustard.
  8. After the mustard splutters, add dry chillies and sauté it.
  9. Now add curry leaves and coriander leaves, sauté and add it to the pressure cooker.
  10. Serve hot with chutney, sambhar or pickle.
Ven Pongal

Note:

  • You can skip milk and add water or skip both.
  • Adding milk or water makes it more of liquid consistency.
  • If you skip both milk and water, Pongal becomes more thicker in consistency.
  • You can also add equal quantities of moong dal and rice. Taste changes as you vary the quantity. My family prefers 2:1 ratio of moong dal to rice.
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