Ven pongal with gojju

 

Happy pongal/sankranthi.

It's a harvest festival celebrated in the southern states of India.
I have made two variations of pongal, sweet pongal consists of ghee,rice, moong dal, jaggery and crushed cardamom.

The other venpongal consists of rice, moong dal, roasted jeera, crushed pepper, ginger and ghee roasted cashews.

Paruppu vada has channa, tuvar, moong, urad dal,ginger, green chillies, curry leaves, fennel seeds,hing, onion shoots and palak. It's crunchy and crispy.

https://jayanthisindianrecipes.blogspot.com/2018/10/sweet-pongal-sarkkarai-pongal.html?m=0

https://jayanthisindianrecipes.blogspot.com/2014/10/paruppu-vada-and-rasa-vada.html?m=0

Ven pongal

A delicious and simple breakfast on a Saturday morning. Pongal is a delicious dish prepared in many Tamil Brahmin homes as a breakfast dish. Its a whole dish with lentil and rice and freshly ground spices. 

Ven Pongal

Ingredients

Rice - 1/2 cup
moong dal - 1/4 cup
ginger Julian - 1/2 tsp
pepper corns - 1 tsp
jeera - 2 tsp
hing - 1/2 tsp
broken cashew nuts - 2 tsp
curry leaves - a few
ghee - 2 tbsp

Method of Preparation

*In a bowl add raw rice and lentil together wash and pressure cook by adding salt and ginger. Now add 4 cups of water.

* In a small pan fry pepper, jeera  till the aroma releases and ground to a coarse powder.  

* In the same pan pour ghee and fry cashew nuts and curry leaves till golden brown.

Open the pressure cooker add ground spices and hing powder, mi well now add golden brown cashew nuts and curry leaves. Serve hot with Gojju.

Tomato onion gojju

Ingredients

Tomato - 2
onion - 1
green chilly - 2
ginger - a large piece

For frying
oil - 2 tsp
mustard seed - 1 tsp
urad dal - 1 tsp
channa dal - 1 tsp

Method of Preparation

Wash and chop onion and tomato, green chilly and ginger into fine pieces. In a heated kadai pour oil add mustard seed, urad dal, and channa dal. Let mustard crackle. Now add all chopped vegetables and mi well, Allow the onion and tomato cook well. Now add two cups of water and boil till the gojju thickens. Serve as a side dish for Ven pongal.

Variation : You can add brinjal to this dish but make sure the brinjal is cooked well.