Ven Pongal & Vegetable Gotsu

Ingredients for Pongal
Raw rice (Basmati Rice(or)Sona masoori Rice) -3/4cup
Split moong dhal -1/4cup
Ghee-1tablespoon
Cashew - 7 pieces
Crushed cumin & pepper corns- 2 teaspoons
Green chilly-1
Few curry leaves
Hing -1/4 teaspoon
Salt
Water-2 1/2cup
Milk-1/2 cup

Method
Wash and soak the rice n dhal for 20 minutes.
Pressure cook it with water,milk and salt for 4-5 whistles and let it cool.
Chop the g.chilly and curry leaves into fine pieces.
Heat ghee in a small pan, once its hot, add the cashews let them fry for a minute. Then add the crushed pepper corn-cumin seed,followed by hing,green chillies and curry leaves.
Mix this with the pongal and serve hot with gotsu.
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Ingredients for Gotsu
Small brinjals-2
Small potato-1
Small piece of Ridged gourd
Tomato-2
Tiny piece of tamarind (or) 1 teaspoon tamarind paste
Onion-1
Green chilly- 1
MDH Madras curry powder- 11/2 teaspoons (optional, otherwise increase the number of green chillies.)
Cumin seed-1teaspoon
Dania-1teaspoon
Turmeric powder-1/4teaspoon
Cilantro to garnish
Sugar-1/2teaspoon
Water-1/4cup or little more
Salt
Oil

Method
Chop the veggies,onion,tomato,g.chilly into big chunks.
Heat little oil in a pressure pan. Add the cumin and coriander(dania) seeds and let them splutter.
Now add the onion-g.chilly-tomato chunks and cook for a couple of minutes.

Then add the veggies with turmeric powder, curry powder,salt and sugar. Add the water, close the pressure pan and cook for 2-3 whistles.
Open the cooker after it cools down, mash the condense coarsely with masher and garnish with cilantro.
Enjoy with Pongal/Idli/Dosa.

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Healthy Pongal

Barley Sweet Pongal -Ingredients
Pearl Barley-1/2cup
Split Moong Dhal-1/4cup
Jaggaery-1/2cup
Cardamom Powder-1/2spoon
Few Cashew Nuts & Raisins
Ghee-1spoon

Method
Pressure cook barley and moong dhal with 21/4cup of water for 5 whistles.
Open the cooker once the pressure has gone and add powdered jaggery and cook on low heat till the jaggery melts and mixes well with the pongal.
Heat Ghee in a seperate pan,fry the raisins and cashews, add them with cardamom powder to the pongal.

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Oats Pongal-Ingredients
Rolled Oats-1cup
Pressure cooked Split Moong dhal-little less than 1/4cup
Green chilly-2
Pepper Corns-1 teaspoon
Cumin Seeds-1 teaspoon
Hing powder-1/4teaspoon
Few Curry leaves and Cashew nuts
Ghee-2 teaspoon

Method
Fry the oats in a teaspoon of ghee on low heat for a few minutes.
Add 11/2 cup of boiled water to the oats and cook for 2 minutes,then add the mashed split moong dhal,salt and mix everything well.
Heat ghee in a small pan,make the tempering with hing-cumin seeds-pepper corns-chopped curry leaves and g.chilly-cashew. Add it to the pongal and put off the flame.

Oats pongal is ready to serve with Sambar.

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