VENN PONGAL

INGREDIENT

RICE 1 CUP
PAYATHAM PARUPU HALF CUP
MILAGU 2 TSP
JEERA 2 TSP
GINGER ONE INCH CUT INTO FINE PIECES
GHEE 2 TABLESPOON
REFINED OIL 2 TABLE SPOON
CASHEW NUTS 1 TBSPN
CURRY LEAVES
SALT AS PER TASTE
ASAFOETIDA

METHOD

TAKE RICE AND DHALL AND FRY TILL GOOD AROMA COMES . ADD 5 CUPS OF WATER , ASAFOETIDA AND SALT AND COOK IT IN COOKER TILL DONE TO SOFT. REMOVE FROM FIRE. TAKE A KADAI AND ADD GHEE AND OIL .

ADD MILAGU , JEERA, FINGER , CURRY LEAVES . WHEN MILAGU SPLUTTERS ADD CASHEW AND TRANSFER IT TO THE HOT PONGAL AND MIX WELL . THE WATER IN IT WILL AUTOMATICALLY GET THICKENED TO SOFT PONGAL.