Ven pongal with sambar, chutney and tamarind gojju

Ingredients

For Pongal :

• Raw rice - 1 cup
• Moong dhal - 1/3 cup
• Water - 3 cups
• Milk - 1 cup + 1 cup(keep it warm)
• Pepper - 1 teaspoon( crack to 2 pieces)
• Cummin seeds - 1 teaspoon
• Curry leaves - few
• Asafoetida - 1/4 teaspoon
• Ginger - 1 teaspoonfinely chopped
• Coconut - 1 teaspoon(optional)
• Cashewnuts - 10 ( cut to 2 pieces each)
• Salt to taste
• Ghee - 3 tablespoons

For sambar :

• Vegetable of your choice - 1 cup
• Shallots - 1/2 cup
• Tomato - 1/4 cup
• Toor dhal - 1/2 cup
• Turmeric - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry leaves - few
• Mustard - 1 teaspoon
• Sambar powder - 1 tablespoon
• Chilli powder - if needed
• Tamarind pulp - 1 tablespoon( Or according to ur taste)
• Coriander for garnishing
• salt and oil

For Tangy Tamarind Gojju :

• 1. Grinding 1/2 onion with tbsp of tamarind pulp and 2 teaspoon of jaggery by adding little water and then seasoning with urad dhal, green chillies, curry leaves and mustard.
• Shallots or purple onion - 1/4 cup
• Tamarind pulp - 1 tablespoon
• Curry leaves - few
• Asafoetida - pinch
• Green chillies - 1 sliced
• Red chilli - 1 broken into pieces
• Water - 1/4 cup
• Jaggery - 2 teaspoos
• Mustard - 1 teaspoon
• Urad dhal - 1 teaspoon
• salt and oil

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Preparation

• For Pongal :
  Dry roast the moong dhal slightly. Combine the rice and dhal adding 3 cups of water and 1 cup of milk in vessel keep inside the pressure cooker. Pressure cook for 4 whistles. Once the pressure is released. In a separate pan heat the ghee or oil season with Pepper, cummin followed by ginger, curry leaves, Asafoetida, cashew nuts, Coconut switch of the flame. Add this tempering to the cooked rice and dhal. Keeping the vessel in the flame add some more milk mix well so that it gets mushy. Once everything is blended well. Switch off the flame. Add a tablespoon of ghee serve hot with sambar and chutney.
• For sambar :
  Pressure cook the Toor dhal with little turmeric and teaspoon of oil. Boil the vegetables , onion and tomato in water. To this add the dhal, tamarind, sambar powder,curry leaves add some water if necessary let them boil for some time. Now season with asafoetida and mustard. Garnish with coriander leaves.
• For Tangy Tamarind Gojju :
  Heat oil in the pan crackle mustard and add urad dhal. Add chillies, curry leaves ,asafoetida one by one.Saute onion till transparent , add the tamarind, water, jaggery. Once the raw aroma disappears and quantity is slightly reduced. switch of the flame and serve.