Within our house only myself and hubby appreciate ven pongal and most sundays this results in being our common breakfast as its really easy and swift To place collectively.
Include a Facet of Pickle: For an additional kick of taste, look at serving ven pongal using a facet of your favorite pickle. The spiciness of your pickle adds an additional dimension on the dish.
It is possible to cook it about a stove best, in tension cooker or An immediate pot, and you can also make it with standard rice, brown rice, or Seeraga samba rice. The recipe card for making pongal is not hard to adhere to and consists of thorough stage-by-action photos and an index of key elements.
Ven Pongal preferences greatest when had instantly as the porridge thickens promptly (in under thirty minutes).
Mix very well and Enable it boil. Once the drinking water turns frothy boil blend perfectly and makes guaranteed rice/ dal is not stick with the cooker
Generally For each and every one cup of rice and ½ cup dal, you will need five cups of water. Pongal may possibly search runny after you open the lid, but since it cools it is going to thicken.
Fridge: Ven Pongal tastes ideal when designed fresh new. On the other hand, leftovers is usually saved within an airtight container from the fridge for 2-three times. Reheat: While you are ready to provide, insert some tablespoons of h2o to thin it and reheat it in the microwave or stovetop until heat.
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I made use of sona masoori rice, which can be a short-grain Indian a number of raw rice. However, any quick-grain kinds like seeraga samba rice can even function for this dish. These types are effortlessly accessible in any Indian food market.
Just how much drinking water do we must make Pongal? The exact level of drinking water needed to make Pongal will vary dependant Kodo Millet Venpongal Mix upon the recipe and the sort of rice applied. Usually, you'll need 2 cups of water For each and every cup of rice.
Get rice and dal in the tension cooker. Rinse each rice and dal jointly and Strain the h2o. Pour in five cups of h2o in to the force cooker.
Cook double the quantity of rice and dal in a strain cooker. Take out fifty percent on the cooked rice and dal to make ven pongal and various half you can make into sweet pongal (sakkarai pongal) next the recipe.
Use Uncooked rice for the most beneficial texture. raw rice has much more starch in comparison to regular rice which supplies a softer pongal. Ratio of rice and dal is your decision. You can 50 percent measure of dal to rice in earning pongal.
Normally For each and every one cup of rice and ½ cup dal, you need 5 cups of water. After the rice and dal is cooked, I incorporate more milk to find the creamy texture. Pongal may perhaps look runny whenever you open the lid, but because it cools it is going to thicken.