RICE PONGAL (VEN PONGAL)

Preparation Method :

• Powder coarsely the cumin seeds and peppercorns. Set aside.
• Roast the rice as well as green gram dhal seperately. Mix together, wash well and add the turmeric powder and 4 ½ cups water. Pressure-cook and set aside.
• Heat the ghee and oil in a frying pan. Add the cumin-pepper powder, asafetida powder, grated ginger and curry leaves.
• Stir in the cooked rice and dal. Sprinkle in salt. Add the grated coconut.
• Garnish with the fried cashew nuts. Serve hot with any coconut chutney.