Ven Pongal Cooking Recipe

ntz; nghq;fy;
By - Kavitha
Viewed 4906 Times
Ven Pongal by Kavitha
Njitahd nghUl;fs;
muprp            - 2 fg;
gaj;jk; gUg;G     - miu fg;
kQ;rs;           -  rpwpJ
ngUq;fhak;        - rpwpJ
fwpNtg;gpiy         - rpwpJ
Ke;jpup           - Njitahd msT
kpsF            - miu B];G+d;
rPufk;            - miu B];G+d;
,Q;rp            - rpW Jz;L ( nghbahf eWf;fpaJ)
nea;             - miu B];G+d;
cg;G            - 1 B];G+d;
nra;Kiw
1. muprp gUg;G kw;Wk; kQ;rs; nghbAld; rw;W mjpf ePu; tpl;L Fioa 
  Ntf itj;J nfhs;sTk; 
 
2. 2 B];G+d; nea;apy; kpsF rPufk; ngUq;fhak; fwpNtg;gpiy ,Q;rp  
  midj;ijAk; tWJ nghq;fYld; Nru;f;fTk;. 
 
3. 2 B];G+d; nea;apy; Ke;jpupia tWj;J nghq;fYld; Nru;f;fTk;. 
 
4. cg;Gk; kPjKs;s nea;Ak; Nru;j;J ed;F fyf;fTk;. 
 
5. ntz; nghq;fy; jahu;.
cq;fs; Nfs;tpfisAk; tpku;rdq;fisAk; nf];l; Gf;fpy; gjpT nra;aTk;
cq;fs; rikay; Fwpg;Gfis ,q;Nf gjpT nra;aTk;
Ven Pongal by Kavitha
INGREDIENTS
RICE                                      -  2 CUPS
 SPLIT GREEN GRAM         -  1/2 CUP
 HING                                      -  A SMALL PINCH
 CURRY LEAVES                  - FEW
 CASHEWS                            - FEW
 PEPPER                                - 1/2 T.SPOON
 CUMIN SEEDS                    - 1/2 T.SPOON
 GINGER                                - A SMALL PIECE FINELY CHOPPED
 GHEE                                    - 1/2 T.SPOON
 SALT                                     -  1 T.SPOON
PREPARATION
1. COOK RICE, GREEN GRAM  AND TURMERIC POWDER  
    WITH EXTRA WATER AND KEEP IT ASIDE. 

2. FRY PEPPER, CUMIN SEEDS, HING, CURRY LEAVES,  
    AND GINGER IN 2 T.SPOONS GHEE, AND ADD THIS TO 
   THE  ABOVE PONGAL. 

3. FRY CASHEWS IN 1 T.SPOON GHEE AND ADD TO THE  
     ABOVE. 

4. ADD SALT AND REMAINING GHEE AND MIX  
    EVERYTHING WELL. 
 
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