Monday, April 30, 2007

Kattu/Venn Pongal & Sambar

Kattu/Venn Pongal & Sambar
Venn Pongal/Kattu and Sambar
This is for my cousin, who is a bachelor and loves Pongal and thinks cooking this is rocket science also wanted to contribute to RCI event with a Tamilian dish, though this dish is common in Andhra Pradesh and else where I believe the origins were from Tamil Nadu. Pongal can be prepared 2 ways one sweet and the other hot , sweet pongal called chakra pongali or sakaraipongal and is made of sugar or jaggery, the hot dish called kattu Pongal or Venn Pongal is made of rice and moong dal and is a popular breakfast choice. This is also offered as prasadam/ offering in temples around South India. Pongal is usually eaten with a side of sambar and coconut chutney. Including the recipe for my version of Sambar
1 cup rice
1 cup moon dal

For thadka
2 tbsp black pepper corns ( crush half of them into a powder)
hand full of cashew nuts
2 tbsp ghee
2 tbsp ginger finely cut
1 tbsp jeera
8-10 curry leaves
1. Clean and pressure cook moong dal and rice together is a pressure cooker until about 3 whistles
2. Once cool, heat a pan large enough to hold all the rice, add ghee, jeera, ginger, cashew nuts, curry leaves and mix well
3. now add boiled rice and moong dal and mix well, add salt and little water
4. cook for about 3 minutes while stirring5. before removing from heat add 1/2 tbsp ghee and mix well
Serve hot with sambar and coconut chutney, best when eaten piping hot.

For sambar

2 cups of tamrind water
1 onion cut vertically into thin pieces
1 tomato
1/2 cup lauki
5-6 drumsticks ( I use store brought frozen ones)
2 tbsp Samabar powder ( My favorite MTR)
1 tbsp brown sugar/Jaggery
2 cups toor dal paste ( toor dal pressure cooked and made into a fine paste)
For thadka
1 tbsp jeera
1 tbsp mustard
1 tbsp urad dal
pinch of hing
3-4 red chilies
1/2 tsp methi seeds
8-10 curry leaves
1. in an pan add tamrind water ,vegetables, salt and haldi and allow to boil for about 10 minutes or until vegetables are tender
2. now add toor dal paste and mix well
3. add sambar powder and jaggery, check for salt and adjust accordingly
4. in a seperate pan add oil and all the ingredients for thadka and when mustard starts to splutter add this to boiling sambar
5. mix well and allow to boil for about 5 minutes, garnish with corriander

Combination of Venn Pongal and Sambar is heavenly
This is my entry for


bee said...

venn pongal is true comfort food. thanks for this recipe, sreelu.

Asha said...

I love the traditional food Sreelu and I love these combo.Looks mouthwatering.Thanks for the recipes:))

DEEPA said...

Very tradtional man ..Thks for the recipe husband's one of the favts is pongal

Sharmi said...

nice recipe! what is Kattu? never heard of that word. great entry.

Pavani said...

Yum.. yum.. simple and homely meal. Love Pongal in combination with anything, sambar or chutney. Thanks Sreelu.

Priya said...

This is just the way my mother makes Venn Pongal. I have never huge on it ...but the taste just grew on me and now I even have cravings for it !! And making it sure isn't rocket science !

Preethi Ram said...

Hey dear sreelu,

My favourite and all time yuummy recipe. You have got nice collentions. keep going dear.

Do Visit my blog when you find time and follow with your valuable comments.

Preethi's Culinary

Manisha Manimatters said...

Ooo I love Pongal. It tastes so yum

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