Garnish with coriander leaves and serve piping hot with idlis/dosas, venpongaland Medhu vadai. In a mixer jar add the roasted ingredients, roasted gram dal (Pottu kadalai / Dalia) and grind to a fine powder and keep aside
VenPongal's outcome was really tempted me and had large bowl of Pongal. One day planned to prepare it in my own method andplanned to serve it suprisingly with Methu Vada to my hubby, who is a big fan of Pongal with Medu Vada
Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin. The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilanduand food is served in an order with so many delicacies
Patsy has a bad habit of installing herself in the line of foot/food traffic. I settled on a savory blend of rice and dal studded with cashews, known as VenPongal
pongal) andvenpongal (spicy pongal). I am linking this recipe to the following events “Dish-it-out” – “Light Dinners” eventorganized by Vardhini and hosted by Preetha Sowmyanand Flavours of the world
VenPongal is my dad's most favorite breakfast along with vadai, sambar and coconut chutney. Adjust the water quantity according to the rice type and consistency of the pongal
Moong dal/pasi paruppu- ¼ Cup. Season the pongal with the above said tempered items and serve hot. It gives its original taste when served with chutney and sambar adding with a Vada will makes your meal satisfied
On a rainy day steaming hot plate of this along with roasted papad is heaven. There are so many options when it comes to making flavoured rice with spices andMilagu Jeera Rice is one such delicious and aromatic option
VenPongal or Khara Pongal is traditional South Indian recipe made with rice and lentils which is pressure cooked along with milk or water and then topped with curry leaves,mustard seeds,jeera,hing ,pepper and Ghee to give wonderful aroma and taste to the dish
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