Recipe for Ven Pongal /Spiced up Rice & Lentil
Ingredients:
Raw Rice : 1 cup
Split Moong Daal : 1/4 cup
Black Pepper Powder : 1 tsp
Black Pepper Corns : 1 tsp
Dry Ginger : 1 tsp (optional)
Cumin Seeds : 1 tsp
Ginger : 1 tsp (finely chopped)
Asafoetida : 1/4 tsp
Curry leaves : 1 sprig
Cashew nuts : 2 tbsp (halved)
Ghee /Ney : 2 tbsp
Salt to taste
Method of Preparation:
1.Wash rice and dal together and drain nicely.
2.In the rice cooker heat 1tbsp ghee, add rice and dal saute till the ghee coats the mixture,add water 3cups with grated ginger and salt cook upto 3-4whistle.
3. Heat the ghee in a kadai, add the cumin seeds, pepper corns, curry leaves, pepper powder, dry ginger powder, asafoetida and cashew nuts saute for a few seconds. Turn off heat and set aside.
4. Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.
5. Serve hot with ghee and coconut chutney or eggplant ghotsu (a typical south indian eggplant tomato gravy).
Notes : Ghee enhances the flavor of this dish.
Eggplant /Brinjal Gotsu
Recipe for Eggplant/ Brinjal Gotsu / Eggplant Tomato Gravy
Serves : 4
Ingredients :
Small brinjals : 3 chopped into small piece
Red Small Onions /Shallots : 1 cup can replace with 1 medium Onion (chopped)
Red Chilli Powder : 1/2 tsp
Turmeric Powder : a pinch
Tamarind Pulp : 1 tsp or a very small golf-sized ball
Curry leaves : 1 sprig
Gotsu Podi : 3 tsp
Oil : 2 tsp
Salt to taste
For Gostu Podi :
Bengal gram : 1 tbsp
Coriander seeds : 1 tbsp
Cumin seeds : 1/2 tsp
Dried Red Chillies : 3-4
Fenugreek seeds : 1/4 tsp
Asafoetedia : a pinch or a small piece
Method of Preparation :
1. Dry roast all the above ingredients listed” for Gostu Podi” and grind it to the smooth powder and set it aside.
2. Soak the tamarind in 1/2 cup of water and extract the tamarind juice or dissolve the tamarind paste in 1 cup of water and keep it aside.
3. In a pan /kadai, heat a tsp of oil and saute the onions till translucent and add the chopped brinjal and saute for couple of minutes and add 1/4 cup of water and cook till it tuns to soft and mushy.
4. Add red chilli powder,turmeric powder, tamarind juice and salt; mix them all together and bring to boil.
5. To the gotsu podi add 3 tbsp water and dissolve them to make it lump free.
6. Add the gotsu mixture to brinjal gravy and stir well, after couple of minutes gostu will thicken.
7. Add remaining oil and the curry leaves.Cook for a min and stir and serve with Pongal and Enjoy!!
SUch a delicious pongal dish, looks gorgeous..
Hello Sangeetha, thanks for stopping by my blog and for your lovely comments dear!
U to have a great blog on Tamilnadu and Kerala recipes. I also loved your innovative recipes like muttai aviyal, sausage shrimp fried rice and many more. Keep rocking:)
http://myerecipecorner.blogspot.com