Скачать или смотреть Pongali|Ven Pongal|Khara Pongal|Katte Pingali|Temple style Pongal|Shubha Sharon|Shravan Special

Learn how to cook Pongali / Ven Pongal, now available in Maatu's Recipes. Enjoy savory style Pongal, very famous in South India. Pongali also called as Ven Pongal / Khara Pongal / Katte Pingali / Shubha Sharon, can be eaten as lunch or dinner. Easy to make, light and delicious. It is specially prepared during Shravan, festivals and on auspicious days.
Enjoy it with tomato chutney, coconut chutney and sambar.
Link for:
Gun Powder:    • Kandigunda | Kandi Podi | Kandi Gunda...  
Coconut chutney:    • How to make coconut chutney|Coconut C...  
Sambar:    • Sambar | Sambar Recipe|Vegetable Samb...  
Tomato chutney:    • Tomato chutney with onion tadka | Tom...  

You will need:
Rice: 1 big cup
Moong dal: 1 small cup
Jeera / cumin seeds: ½ tsp
Black pepper: ½ tsp
Grated ginger: ¼ tsp
Tadka ingredient:
Chana dal: 2 tsp
Urad dal: 2 tsp
Jeera / cumin seeds: ½ tsp
Black pepper: ½ tsp
Curry leaves: 4 to 5
Grated ginger: ¼ tsp
Whole red chili: 3
Salt as required

Preparation:
In a vessel, add 1 big cup of rice, 1 small cup of moong dal, grated ginger (1/2 tsp), black pepper seeds (1.2 tsp), jeera/cumin seeds (1/2 tsp)
Rinse and wash the contents with water once or twice to remove starch
Add 3 cups of water, salt (as required) and cook in pressure cooker till 4 whistles
Keep aside the cooked rice and dal
In a kadai, add 2 tbsp of ghee (clarified butter) and let it heat
Add tadka ingredients (Chana dal: 2 tsp, Urad dal: 2 tsp, Jeera / cumin seeds: ½ tsp, Black pepper seeds: ½ tsp, Curry leaves: 4 to 5, Grated ginger: ¼ tsp) and saute
Let the jeera / cumin seeds splutter
Let chana dal and urad dal turn golden
Add grated ginger (1/4 tsp) and saute
Once the chana dal and urad dal turn golden, add cooked rice and dal, salt
mix well for 1 to 2 minutes
Transfer to a serving bowl
Pongali / Ven Pongal is ready to be served