Ven pongal and coconut chutney

typical dish from tamil nadu

Recipe by usha of dubai, AE

a very yummy breakfast

Ingredients vegetarian 4 servings

    • 1 cup Rice
    • 2 cups coconut (grated)
    • 1 cup moong dal
    • 4-5 green chillis
    • salt to taste
    • 1/2 cup chutney dal
    • 1 tbsp pepper
    • salt to taste
    • 1 tbsp jeera
    • coriander leaves(optional)
    • 3 tbsp ghee
    • 10 to 15 curry leaves
    • 1" piece ginger
    • 10-12 cashews


    For pongal:
    1. Dry roast moong dal till golden brown. Fry rice a little wash both, add 5 cups water, and salt.
    2. Pressure cook for 3 to 4 whistles.
    3. Heat ghee in a kadhai, add finely chopped ginger, cashews, pepper whole, jeera and curry leaves and pour into pongal when cashews turn golden brown.
    4. Mix well for uniform taste and serve hot with chutney.

    TIP you can add crushed pepper in place of whole pepper.

    for chutney: grind together all ingredients with little water.mix and can add a tadka of mustard seeds in one teaspoon of oil



    Rusi ana ven pongal . Thank U .