Venn Pongal

  • 1 Cup Raw Rice (Pacharisi)
  • 1/4 Cup Moong Dal (Pasi Parrupu)
  • 3 Green chillies - cut into pieces
  • 1 Table Spoon of Cumin Seeds (Zeera) (semi powder)
  • 1 Table spoon Pepper Corns (semi powder)
  • 3 Table Spoon of Oil
  • 5 Table Spoon of Gee
  • 25 Grams Cashew Nut
  • 3 Cups of Water
  • 1 Cup of Milk
  • Few Curry Leaves
  • Few Coriander Leaves
  • Salt as per the requirement

  • Soak raw rice for 15 minutes
  • Clean raw rice and moong dal and keep aside
  • Heat 1/4 table spoon of gee, once it becomes hot, fry cashew nuts and keep aside
  • Heat the oil in a pressure cooker, once it becomes hot, fry in the order of cumin and pepper powder, pieces of green chillies, curry and coriander leaves
  • After a little bit of time once they become brownish, add 3 cups of water, 1 cup milk and followed by cleaned rice and moong dal
  • Finally add fried cashew nuts, 1 table spoon of gee and salt as per the requirement
  • Cook until 3 whistle comes up. Wait until the pressure is released
  • After that open the cooker, add remaining 4 table spoon of gee and mix them well
  • Now serve the hot Venn Pongal with coconut chuttney and Sambar


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