VEN PONGAL RECIPE || TEMPLE STYLE PONGAL with COCONUT CHUTNEY || నోరూరించే కమ్మని నేతి పొంగలి

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being a healthier fat.

moong dal

🥗Healthier: red lentils

💰Cheaper: yellow split peas

Red lentils cook faster and are often less expensive.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Peanuts provide a similar crunch at a lower cost.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper offers a milder flavor, suitable for those sensitive to spice.

Soak Rice and Moong Dal for 15 mins by adding 3-4 cups of water.

Heat a pan and 3 cups of water and allow it to boil.

Now add soaked rice and moong dal mixture.

Cook it until the rice and moong dal are properly boiled and stir occasionally.

Now take a pan and add 3 spoons of Ghee and let it heat.

Then add Jeera, Pepper and fry it.

Next add some Cashew Nuts and let it fry.

Once the Cashews turn brown add Ginger, Chillies and Curry Leaves and splutter the temper.

Finally add Hing and switch off the stove.

Once the Rice and Moong Dal mixture is properly cooked, add Salt and mix it thoroughly.

Finally add the Temper/Tadka mixture and mix well.

For COCONUT CHUTNEY: Take a Mixie Jar and add chopped Fresh Coconut pieces, Bengal gram, Chillies, Salt and blend it into a paste.

Heat a pan and add some oil.

Now add Mustard Seeds, Dry Red Chilli and fry it.

Next add some Curry Leaves and splutter the temper.

Finally add the Temper/Tadka mixture to the Coconut Chutney paste and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens