Raw Rice 300 gms.
Roasted green gram dhal 100gms
Peeled ginger 1 inch
Salt to taste
Jeeragam tsp
Pepper tsp
Cashew 10 Nos.
Curry Leaves a few
Ghee 4 tbsp
Asafoetida A pinch.
Ven Pongal - Directions:
Add 1lit water to rice and mix to dhall, asafetida, salt and ginger.
Cook in a pan or pressure cook till completely done.
Heat the ghee in a pan and fry, the jeeragam, pepper, cashew and curry leaves and add to the cooked rice.
Serve.
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