Recipes · south indian recipe

South Indian Brunch

To date, the best pongal I have had, is the one served at SVCE canteen. Hailing from kerala, pongal is rarely made or even celebrated at home. So my love for venn-pongal grew from  wiping out plates of steaming hot ghee pongal and white coconut chutney on mornings during my engineering days in Chennai. And add a tumbler of dicoction kaapi.. bliss!!! 😀

My excitement only grew further when I learnt that even N is a huge venn-pongal fan. So, a brunch of venn pongal, sambhar and chutney is a combination that is often made on weekends. When my mother-in-law visits we get it supplemented with kesari and vadais as well. Today I decided to take a step further and made my fourth attempt at vadais. The last three times were minor disasters, for I never managed to get the donut-shape right.  However they were tasty, but the donut shape somehow makes i tastier!

No points for guessing, I did manage to get the hole and donut vadais. Thanks to my aunt for suggesting, making the batter in grinder instead of blender. So the batter was thick and the donut vadais swelled me to no end! 🙂

Leaving you with the venn pongal recipe of my mother-in-law, which is absolutely foolproof and get it right everytime! Hope everyone had/has a wonderful Sunday!

Venn pongal

Ingredients –

  • Ginger – 1 inch cube cut fine
  • Black peppercorns – 1 to 2 tsp semi-crushed in mortar and pestle.
  • Ghee – 1 tsp
  • curry leaves
  • cumin seeds
  • Rice and yellow moong dal – 2:1 ratio. ( 1 cup filled with 2/3rd rice and 1/3 dal is enough for 2 people )
  • Cashews – handful ( optional)

Procedure –

  • In a heavy bottom vessel, let the ghee melt and add tadka ingredients and fry on a low flame.
  • Add a water and milk combination. The proportion is very important here. –> For 1Cup of rice and moongdal add 3 cups of water and 1 cup of 2% milk. Add milk and water to the tadka and let it come to a boil.
  • When it boils, add the rice and dal. Let is cook slowly on a medium flame. This will take from 20 to 30 minutes.
  • Keep stirring to ensure it does not stick to the bottom. Add dribbles of water as needed, if it gets too sticky.
  • The good thing about adding milk is the final product comes out white and creamy and hence tastier of course! : )

In fact the DP of mine on the right side is one stirring the milk, water, rice and dal for pongal.

Serve hot with sambhar and coconut chutney. It is a breakfast like no other!! Enjoy.

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6 thoughts on “South Indian Brunch

  1. The vadais look absolutely delish. I have never attempted them.Should give it a try (ofcourse my first on the list is to make proper rotis :)). I have never used milk in venn pongal. Should do it next time – the temple thayir sadam recipe includes milk as well.

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