Venn Pongal

Having said a lot about Pongal, this is the salty version made on "Thai thirunaal". It is called Venna pongal because it is supposed to be in white colour. H always asked - what is the difference between paruppu saadham and pongal, other then you add some spices. Well one main difference is that venn pongal is cooked in milk + water.

Ingredients:
Raw rice - 150 grams
Moong dal - 100 grams
Ghee - 25 grams
Cumin - 20 grams
Pepper - 20 grams
Milk - 1.5 cups
Water - 1.5 cups
Cashew nuts - 25 grams
Salt - to taste



Method:

• Pressure cook the raw rice and moong dal together with the mentioned milk + water and salt. The ratio is 1:3. Rice + moong dal amounted to one cup.
• In a kadai, heat the cumin and pepper and slightly crush them and keep aside.
• In the same kadai, pout little ghee, fry the cashew nuts and keep aside.
• Add the remaining ghee, add the crushed cumin and pepper and fry for about 1 minute. 
• Add the cooked rice + dal and mix well.
• If needed sprinkle a little water so as to mix easily.
• Add the fried cashewnuts and mix well.

Venn Pongal is ready!!! I served this with coconut chutney and tomato gothsu. Recipes coming soon.

Linking this to missionbreakfast, cookcookandcook and thoushaltcook