Petitchef

Ven pongal with sambar, chutney and tamarind gojju

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4

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 teaspoon finely chopped

Coconut - 1 teaspoon (optional)

Cashewnuts - 10 ( cut to 2 pieces each)

Salt to taste

Ghee - 3 tablespoons (If calorie conscious use half ghee and oil)


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 :

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 teaspoons

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.

    Note :
    You can also do the Pongal without pressure cooker. Like cook the rice and dhal in water and milk until it is cooked and mushy then season it with other ingredients. When you cook the rice and dhal in cooker sometime it will overflow to avoid this add tsp of oil and pinch of turmeric so that it will not happen.
  • 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 :
    Grinding 1/2 onion with tablespoon of tamarind pulp and 2 teaspoon of jaggery by adding little water and then seasoning with urad dhal, green chillies, curry leaves and mustard. 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





Rate this recipe:

Related recipes

Recipe Foie gras and onion chutney choux
Foie gras and onion chutney choux
20 servings
55 min
Very Easy
Recipe Coconut shrimp curry
Coconut shrimp curry
2 servings
20 min
Very Easy
Recipe Ven pongal with sambar, chutney and tamarind gojju
Ven pongal with sambar, chutney and tamarind gojju
5 servings
1h39m
Very Easy
3.7 / 5
Recipe Ven pongal / pepper pongal / milagu pongal
Ven pongal / pepper pongal / milagu pongal
2 servings
30 min
Very Easy
4.4 / 5
Recipe Ven pongal- south indian festive rice!
Ven pongal- south indian festive rice!
2 servings
35 min
Very Easy

Recipes

Daily Menu

Receive daily menu: