Hi! I'm Anu - former Undertaking Manager, now a full-time blogger. With around 20 years of cooking practical experience, I’m listed here to share my insider secrets on how to cook Indian foodstuff quickly and easily—no processed elements required.

Ahh this appears to be so tasty! I've needed to mix up my breakfast for a while (ingesting a lot of eggs as of late). I will have to offer this a shot. Thank you for sharing

Ghee- ghee stands to generally be the ingredient which makes loads of variation because it adds the A great deal desired aroma on the ven pongal.

Welcome to Uncomplicated clean n yum. I am Yamini. I believe any person is often a fantastic cook with just the best assistance.

Beneath is Pongal blend is ready to be saved just after cooling effectively. within a clean air tight container or in the ziploc bag to generally be despatched .

Ven Pongal is frequently served as prasad (supplying to god) in temples and ashrams across the country. Furthermore, it incorporates a cultural importance in the course of the Pongal Pageant.

Whilst tempering, I don’t incorporate the elements one by one. I increase them suddenly, as we enjoy the deep-roasted flavor of cumin and ginger. You'll be able to include them one after the other much too.

Ven Pongal is one of those authentic dishes that originate from Tamilnadu in South India which happens to be deliciously comforting and ridiculously very easy to make even for beginners. This recipe for Pongal lists Recommendations for the two Instant pot Pongal and stove top rated.

Mix properly and let it boil. Once the h2o turns frothy boil mix very well and tends to make confident rice/ dal isn't stay Venpongal Mix with the cooker

To deliver it back again to its primary consistency, insert h2o and mix very well. The amount of water will depend on the amount of Pongal. As an example, use two or three tablespoons of water for a small bowl of Pongal.

If you are not a giant black pepper enthusiast, in lieu of including black peppercorns, add one tsp of black pepper and ½ tsp of floor black pepper, or modify the pepper Venpongal Mix powder In keeping with your style.

Traditionally This is certainly served as a breakfast dish but Lots of people provide this for lunch or supper much too thanks to its simplicity and nutritional amounts. You can also make it a wholesome dish by introducing some greens if you are serving it for your lunch or dinner.

I tried this recipe right now and it arrived out incredibly well. I additional some asafoetida also. The ground pepper and Cummin produced a whole lot of change inside the flavour. Thank you

Warmth a 3 liter deep stress cooker/ pan. Add the moong dal and dry roast it for two to 3 mins on minimal flame until aromatic. Now, transfer the roasted moong dal to a colander together with the foxtail millet. Wash the dal and millet less than jogging drinking water until drinking water runs clear.