VEN PONGAL

Ingredients

1 cup raw rice
1cup moong dhall
1/2 teaspoon peppercorns
1/2 teaspoon cummin seeds small piece ginger
1tbs cashewnut
salt
curryleaves one sprig
ghee two big tbs


Prepartion

Roast the moong daal until pink in colour and add rice to it while still hot. Wash both the rice and daal together and pressure cook it till it is soft. Now fry the cashew nuts and to it add the pepper corns, cummin seeds, ginger and curry leaves. Pour it over the pongal and add salt and mix well.
Now serve hot with coconut chutney and sambhar (kotsu style)


Coconut Chutney

Scrape one half of coconut and add two green chillies and 1tbs of fried channa daal and little tamarind.Grind it to a fine paste. Season it with mustard asafoetida .Add salt and curry leaves to taste.


Sambhar (kotsu style)

Take one handful of small onions and four tomatoes. Slice them and fry it in a frying pan till onions turn golden brown. Cook 1 cup of tuvar daal in the pressure cooker.To the cooked daal add the fried onions and tomatoes. Add 1tsp of turmeric powder, two green chillies slit vertically and few curry leaves. Boil the mix for ten minutes. Season it with mustard and asfoetida.