Topic started by latha giri (@ 61.95.142.6) on Fri Sep 17 05:12:51 EDT 2004.
All times in EST +10:30 for IST.

will some one help me to make good pongal with rice and green gram like how we get in hotels.

Responses:

• From: Cindy (@ dslsouth030.254.247.61.touchtelindia.net) on: Sun Sep 19 10:15:55 EDT 2004
  
  Take raw rice and green gram dal in 1:1 ratio (the ratio can be changed according to your taste). Add half a teaspoon jeerakam (for one glass of rice) and one teaspoon full black pepper, and salt as per your taste. Add 5 glasses of water and pressure cook this well. Mix this well and keep aside. fry some kismis and cashew in ghee and add to this. season with mustard and curry leaves in hot ghee..serve hot with coconut chutney...
  
  
• From: Andal Balu (@ adsl-34-13-158.asm.bellsouth.net) on: Tue Sep 21 00:21:24 EDT 2004
  
  For best venpongal, use 1 cup rice and 1/2 cup split skinless moong dhal (green gram). soak the rice and dhal for 10 minutes. Boil 6 cups of water and then add the rice and dhal. Let it cook in medium flame till the rice and dhal are cooked. Stir the pongal in 5 minute intervals to avoid the pongal sticking to the bottom of the cooking vessel. (you can use sandwich bottom vessel to avoid the pongal sticking to the bottom.) Add 1/4 stick of butter to the cooked pongal and mix well.
  In a tawa, add 1 tsp butter and once the butter is melted, reduce the flame and then add finely chopped ginger and then cashew nuts. Keep mixing.
  Once the cashews are golden brown, add jeera (cumin seed), and black pepper (crush them to bits and pieces in a mortar and pestle or a coffee grinder) and add the mixture to the butter in the tawa. Then add curry leaves. Now add the whole mixture to the pongal. Add salt to taste. Serve with coconut chutney and sambar.
  
  
• From: sappattu raman (@ 202.88.236.173) on: Tue Sep 28 00:16:56 EDT 2004
  
  hi both the abov receipes are not authentic version of pongal
  
  

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