Seeraga samba venpongal / சீரக சம்பா வெண்பொங்கல்
Ven Pongal is one of the regular breakfast items in Tamil Nadu. Normally raw rice (pachai arisi) is used for preparing pongal but here I tried using seeraga samba rice. It was delicious than normal pongal. Try it out and you will really enjoy the new taste.
Ingredients: (serving size 3)
- 1 cup – Seeraga samba rice
- ¾ cup – Moong dhal
- 2 clove – Chopped garlic
- 1 tbsp –Chopped ginger
- 1 no – Green chili
- 1 tsp – Ghee
- 5 cups – Water
- Salt as needed
Seasoning:
- 2 tbsp – Butter
- 1 tbsp – Oil
- 1 tbsp – Jeera (cumin seeds)
- 1 ¼ tsp – Peppercorns
- 10 nos – Curry leaves
- 10 nos – Cashew nuts
- 1 pinch – Asafetida
Preparation method:
- Wash & soak rice and moong dhal for at least ½ hr.
- Pressure cook rice and moong dhal along with chopped garlic, ginger, green chili(slit open), salt and ghee in 5 cups of water for up to 4 or 5 whistle. Keep it aside.
- Heat butter & oil in a pan add jeera, peppercorns, curry leaves and a pinch asafetida. Once it splutters add this seasoning along with the fried cashew nuts to the cooked rice & moong dhal mixtures and mix well to blend. Finally add little ghee on the top before serving.
- Serve hot with sambar, coconut chutney and yummy uluntha vadai.
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