About Pongal with Tomato Chutney Recipe
Pongalis a popular rice dish in Tamil Nadu and other South Indian states. Pongal is unique to Tamil cuisine, pong means ” boil over” or “spill over”. There are two varieties of pongal, namely, sakarai pongal (sweet pongal) and ven pongal (spicy pongal). The unqualified word pongal usually refers to spicy pongal, and is a common breakfast food in several parts of India. The rice boiled with milk and jaggery during the Pongal festival is also called pongal – this is sweet pongal made specially in earthenware pots with a wood fire.
Pongal for me is the most delicious form of Khichdi with lots of peppers, cashwenuts and ghee.I love it with spicy tomato chutney. Spicy Tomato Chutney compliments the mild flavor of pongal.
Pongal with Tomato Chutney Recipe
2 cup white rice
1 cup yellow moong dal(split moong dal)
2 teaspoon finely chopped ginger
1/2 teaspoon asafetida
2 teaspoon whole pepper corns
2 teaspoon cumin seeds
2 teaspoon black pepper powder
4-5 curry chopped leaves)
4 tablespoons halved cashew nuts
4 tablespoons ghee
4 tablespoons oil
Salt to taste
In a pan,roast the moong dal for 10 minutes. Don’t over roast it.
Mix rice with moong dal.
Transfer it to pressure cooker.
Add 8 cups of water and salt.
Let it cook for 4 whistles.
In another pan, heat oil and add pepper corns. Fry it for 2 minutes.
Now add cumin seeds, asafetida, chopped ginger, pepper powder and curry leaves.
Mix everything well. Let it fry for 2 mints. Remove from heat and keep it aside.
In another pan heat ghee.
Add cashewnuts. Fry till they become brown in color. Keep them aside.
Once moong dal and rice is cooked, add the roasted spices and ghee.
Finally add cashewnuts.
Mix everything and add more ghee for that extra taste and serve hot with any chutney of your choice.
Tomato Chutney Recipe
1 big onion chopped1 tomato chopped
2 garlic pods
1/2 inch ginger finely chopped
2 spoons of coriander powder
3 dry chilly
2 spoons oil
1 spoon mustard
salt as per taste
Add oil to the pan.
Once it heats add all the above items except salt and fry till the colour changes
Cool it to room temperature and grind it smooth paste adding little water and salt.
Now the chutney is ready.
Serve it with Pongal.