Margazhi month .. What a divine month!! Lord Krishna said , Maadhangalil naan margazhi!! Even scientist confirmed in this month we have more ozone layers , our ancesters found this and woke early morning draw big kolam/rangoli on the enterance and in temples also we can see poojas even from early morning , music season in december .Also we can get hot hot divine venpongal as prasadam from the temple , what a taste !!
Ingredients :
Raw rice - 1 cup
Moong dal - 1/3 cup
Jeeragam - 2 tsp
Milagu - 2 tsp
Salt - to taste
Little hing
Curry leaves for tadka
Cashew - 10
Ginger - 1/2 inch ( cut into very small pieces)
Chilli - 2 ( optional)
Method :
In a kadai dry roast ( just to get warm-- kai porukkum soodu - for flavour) rice and dal. In a 3 lt cooker add the rice and dal mix add required water ( usually I add raw+dal mix : water = 1 : 4 )
Then only we get good mashy texture pongal. CookPongal for 4 whistle , allow the steam to settle ,Open the lid and salt, raw ginger pieces , then in kadai add ghee , add milagu, jeeragam , curry leaves allow to splutter and roast cashews ,pour them on the pongal , mix and mash thoroughly. Now we have tasty aroma filled venpongal ready .
Raw rice - 1 cup
Moong dal - 1/3 cup
Jeeragam - 2 tsp
Milagu - 2 tsp
Salt - to taste
Little hing
Curry leaves for tadka
Cashew - 10
Ginger - 1/2 inch ( cut into very small pieces)
Chilli - 2 ( optional)
Method :
In a kadai dry roast ( just to get warm-- kai porukkum soodu - for flavour) rice and dal. In a 3 lt cooker add the rice and dal mix add required water ( usually I add raw+dal mix : water = 1 : 4 )
Then only we get good mashy texture pongal. CookPongal for 4 whistle , allow the steam to settle ,Open the lid and salt, raw ginger pieces , then in kadai add ghee , add milagu, jeeragam , curry leaves allow to splutter and roast cashews ,pour them on the pongal , mix and mash thoroughly. Now we have tasty aroma filled venpongal ready .
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