Pongal is the most simplest and easiest breakfast. ENJOY THE TRADITIONAL UNBEATABLE BREAKFAST. Coming with our traditional South Indian recipe, almost all of them love this and even every marriage it will occupy the banana leaf
Rice and Moong dal/Mung dal well cooked in cumin, ginger and pepper flavours. ' VenPongal' is the most comforting food usually had as a breakfast in the south
Salt- to taste. Whenever i eat VenPongal along with sambar and vada always I feel drowsy and heavy 😉 😉 for a heavy breakfast this VenPongalrecipe is perfect choice
In a pan heat ghee/oil and temper the items given. The simplest South-Indianbreakfast is Venpongal. TH always needs a perfect accompaniment for this pongal, else he won’t even touch it
the ,exchange of ellu bella, ( sesame seeds and jaggery ) in Karnataka where it is called Makara Sankranthi , long lanky green sugarcane , juices dripping from little children s mouth trying to gnaw away at the hard skin of juicy sugarcane , overflowing pots indicating abundance and prosperity, the colorful but highly risky bullock / cattle races in Tamilnadu districts
This recipe is inspired from my venpongal. This is my second recipe which i made for this pongal. It is a spicy pongal dish which i made using rava and moong dal
Moong Dhal/Pacchaparuppu. breakfastrecipes. simple and popular South Indian dish served as breakfast in all most all the homes especially in Tamil Nadu
Curry leaves- few. VenPongalRecipe. Ghee PongalRecipe. Serve ghee pongal with . Wishing everyone a very happy and prosperous pongal 2013. Raw rice- 1 cup. Moongdal- 1/4 cup. Cashew nuts- 20. Ginger( chopped)- 1" piece. Ghee- 4 tbsp( optional). Oil- 1/4 cup( more oil added pongal will be non sticky). Cumin seeds/ Jeera- 2 tsp. Black peppercorns- 2 tsp( slightly crushed). Water- 4 cup. In meantime make tadka by heating 1/4 cup oil in a pan, fry the cashew nuts until golden brown and set aside. VenPongal1/4 cup
Moong dal/Paasi Paruppu – ½ cup or ¾ cup. Salt - as needed. VenPongal is a traditional south indian breakfast which is accompanied with Vada, coconut chutney and sambar in south indian houses
I am linking this recipe to the following events “Dish-it-out” – “Light Dinners” event organized by Vardhini and hosted by Preetha Sowmyan and Flavours of the world
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