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Recipe > Venn Pongal

Ingredients

2 cups of raw rice

1 cup of split yellow moong dal

A pinch of asafoetida

Curry leaves

1 tbsp. of whole peppercorns

5 green chillies

2 tsp. of chopped ginger

1 tsp. of jeera [cumin seeds]

Salt to taste

6 to 7 tbsp. of ghee or butter

Venn Pongal

Method

Roast rice and dal slightly, wash and keep aside.
In a pressure pan, heat 2 tbsp. of ghee, add peppercorns and a few curry leaves and asafoetida.
Mix in the rice and dal in the pan with 8 cups of water.
Remove from the oven after 3 whistles.
Crush ginger, chillies and jeera.
Heat the remaining ghee and when hot add the crushed items and stir for a while.
Open the pan, mash the rice mixture with the crushed items and salt to taste.
Serve with chutney or gothsu