Tuesday, May 3, 2011

Pongal & Onion Chutney

For Pongal
1 cup rice
1/2 cup moong dhal(split, yellow)
1/2 inch ginger finely chopped
5-6 cashews
3-4 spoons of cumin seeds & whole peppercorns slightly crushed.
2 spoons of ghee.
Salt as per taste.

Wash both rice and moong dhal together and pressure cook for 2 whistles.
Add ginger also to the pressure cooker.
Take a pan add ghee once it heats up add cashews, cumin seeds and pepper corns and fry till colour changes.
Once the pongal is cooked, open the lid add salt and the tempered ghee mixture to pongal.
Mix everything and add more ghee for that extra taste and serve hot with any chutney of your choice.
I had prepared onion chutney which went very well with pongal.

 Ingredients for Onion Chutney
1 big onion
2 garlic pods
1/2 inch ginger finely chopped
2 spoons of coriander powder
3 dry chilly
2 spoons oil
1 spoon mustard
salt as per taste.

Add a spoon of oil to the pan once it heats add all the above items except salt and fry till the colour changes.
Cool it to room temperature and grind it smooth paste adding little water and salt.
Now the chutney is ready.
To temper add a spoon of oil to the pan once it heats add mustard when it splutters switch off the flame and add it to chutney and mix well.

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