I am gonna talk about pongal here, not the harvest festival of the tamilians, but the popular breakfast item, which forms an integral part of tamil cuisine. Though sweet version is also there, here we can see the recipe for savoury version also known as the Ven or Khara pongal:
First of all pressure cook rice and split green gram or the (paluppu paccai kiram) with 6 cups of water. Make sure to add salt and turmeric powder before you start cooking.
Now, wait for one whistle and then sim the flame. You can continue to keep it on the heat for another 15-20 minutes, so that it cooks well. Then go on to switch off the stove and let the cooker rest for sometime.
Meanwhile, in another pan you can season the cumin seeds, crushed pepper, asafoetida powder, grated ginger, cashew nuts and curry leaves in any oil of your choice (sesame or preferably vegetable oil).
After that, you need to add the seasonings to the rice and split green gram mixture. Also, make sure to mix them thoroughly.
Finally, add in the ghee and mix well.
The yummy Pongal is ready to eat and it is best served with coconut chutney and is the perfect breakfast dish. You can even have it with pickle or just the pongal.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.