Petitchef

Ven pongal with sambar, chutney and tamarind gojju

Main Dish
5 servings
25 min
1 h 14 m
Very Easy

Ingredients

5

For Pongal :

For sambar :

For Tangy Tamarind Gojju :

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.

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Photos

VEN PONGAL WITH SAMBAR, CHUTNEY AND TAMARIND GOJJU, photo 1
VEN PONGAL WITH SAMBAR, CHUTNEY AND TAMARIND GOJJU, photo 2
VEN PONGAL WITH SAMBAR, CHUTNEY AND TAMARIND GOJJU, photo 3
VEN PONGAL WITH SAMBAR, CHUTNEY AND TAMARIND GOJJU, photo 4
VEN PONGAL WITH SAMBAR, CHUTNEY AND TAMARIND GOJJU, photo 5
VEN PONGAL WITH SAMBAR, CHUTNEY AND TAMARIND GOJJU, photo 6

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