Ven pongal with tomato chutney | How to make Ven pongal with tomato chutney

By Sreemoyee Bhattacharjee  |  29th Jan 2018  |  
5 from 1 review Rate It!
  • Ven pongal with tomato chutney, How to make Ven pongal with tomato chutney
Ven pongal with tomato chutneyby Sreemoyee Bhattacharjee
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

4

1

0 votes

About Ven pongal with tomato chutney Recipe

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

The delicious and mouthwatering Ven pongal with tomato chutney is a famous dish of Tamil Nadu and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Ven pongal with tomato chutney is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Ven pongal with tomato chutney. Sreemoyee Bhattacharjee shared this Ven pongal with tomato chutney recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Ven pongal with tomato chutney. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Ven pongal with tomato chutney recipe at your home and surprise your family and friends.

Ven pongal with tomato chutney

Ingredients to make Ven pongal with tomato chutney

  • moong dal - 1/4 th cup
  • rice - 1/2 cup
  • ginger (chopped) - 1 tbsp
  • cumin seeds (crush them a bit) - 1 tsp
  • asafoetida - 1/2 tsp
  • salt
  • For tempering :
  • cumin seeds - 1 tsp
  • pepper corns - 1/2 tsp
  • Crushed pepper corns - 1/2 tsp
  • mustard seeds - 1 tsp
  • curry leaves - 12
  • ghee - 2 tbsp
  • Dry red chillies - 2
  • cashew nuts - 10
  • tomato chutney :
  • tomatoes(chopped) - 4
  • Chopped garlic - 1 tsp
  • Chopped ginger - 1/2 tsp
  • mustard seeds - 1tsp
  • Dry red chillies - 2
  • curry leaves - 10
  • asafoetida - 1 pinch
  • red chilly powder - 1tsp
  • Rasam powder - 1tsp
  • salt
  • ghee

How to make Ven pongal with tomato chutney

  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.

Reviews for Ven pongal with tomato chutney (1)

Shelly Sharma9 months ago

Would love to try this South-Indian dish.
Reply

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