Petitchef

Ven pongal with sambar, chutney and tamarind gojju

Main Dish
5 servings
25 min
74 min
Very Easy

Ingredients

Number of serving: 5

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

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.

Photos

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




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