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Ven pongal with tomato chutney

Jan-29-2018
Sreemoyee Bhattacharjee
10 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Ven pongal with tomato chutney RECIPE

A total comfort food with the perfect mix of spice and oomph..

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. Moong dal - 1/4 th cup
  2. Rice - 1/2 cup
  3. Ginger (chopped) - 1 tbsp
  4. Cumin seeds (crush them a bit) - 1 tsp
  5. Asafoetida - 1/2 tsp
  6. Salt
  7. For tempering :
  8. Cumin seeds - 1 tsp
  9. Pepper corns - 1/2 tsp
  10. Crushed pepper corns - 1/2 tsp
  11. Mustard seeds - 1 tsp
  12. Curry leaves - 12
  13. Ghee - 2 tbsp
  14. Dry red chillies - 2
  15. Cashew nuts - 10
  16. Tomato chutney :
  17. Tomatoes(chopped) - 4
  18. Chopped garlic - 1 tsp
  19. Chopped ginger - 1/2 tsp
  20. Mustard seeds - 1tsp
  21. Dry red chillies - 2
  22. Curry leaves - 10
  23. Asafoetida - 1 pinch
  24. Red chilly powder - 1tsp
  25. Rasam powder - 1tsp
  26. Salt
  27. Ghee

Instructions

  1. Dry roast the moong dal till it smells (do not over roast or let the colour change to Brown).
  2. Take it off the flame and wash the rice along with the dal. Add the rice and dal along with cumin seeds, Asafoetida, salt and chopped ginger into a pressure cooker.
  3. Add 3.25 cups of water and let this mix cook on a high flame until 6-7 whistles are attained. Once the pressure comes down, mix the cooked dal rice. Add little hot water if it is too thick.
  4. To make the tempering, heat ghee. Add the ingredients mentioned under "tempering". Let them splutter and mix this to the cooked pongal.
  5. To make the tempering, heat ghee. Add the ingredients mentioned under "tempering". Let them splutter and mix this to the cooked pongal.
  6. To make the chutney, Heat ghee in a wok, add the mustard seeds, dry red chilli, curry leaves followed by the chopped ginger and garlic.
  7. Once they smell,add the chopped tomatoes and salt. Cook on a low flame until it is mushy.
  8. Then add the powdered masalas, mix and cook till the chutney leaves oil. Add little water is required. Serve with the hot pongal.

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Shelly Sharma
Jan-31-2018
Shelly Sharma   Jan-31-2018

Would love to try this South-Indian dish.

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