Ven Pongal/Chutney Recipe
Pongal and chutney is South Indian breakfast.
It is prepare by rice and pepper.
Good for our health
Coconut chutney goes well with this dish.
Ven Pongal is made with rice and moong dhal.
This is my favorite breakfast.
Ingredients
- Raw Rice...............................2cups
- Mung Dal...........................1cup
- Pepper Corns.........................10
- Cashew Nuts.........................15
- Cumin seed...........................1tsp
- Ghee.....................................1tbsp
- Pepper/Cumin seed Powder......2tsp
- Salt to Taste
- Curry Leaves............................few
- Coconut Chutney
- Grated coconut...................1cup
- Green Chilies......................4
- tamarind Paste..................1/2 tsp
- Hing................................1/4 tsp
- Mustard seeds.................1tsp
- Urad Dal..........................2tsp
- Red Chili.........................1
- Curry leaves....................few
- salt to taste
Directions
- Wash both Rice and Mung Dal well. pressure cook it with salt and pepper corns.
- heat a pan with cumin seed, cashew nuts and curry leaves.
- When the cashews become golden add the cooked rice.Add pepper/ cumin seed powder and mix well.
- If needed add 1tbsp ghee. Serve with coconut chutney
- Grind coconut, green chili, tamarind.hing and salt in a blender by adding little water
- Heat a pan with one tsp oil,add chili mustard, urad dal and curry leaves.
- When the mustard splutters add to the chutney.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 128 | 72% |
| Total Fat 15.46g | 19% |
| Saturated Fat 13.98g | 56% |
| Trans Fat 0.0g | |
| Cholesterol -6mg | -2% |
| Sodium 27mg | 1% |
| Potassium 316mg | 9% |
| Total Carbs 10.89g | 3% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.64g | 2% |
| Protein 2.44g | 4% |
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