Venn Pongal

This is the prasadam in all Vishnu temples during Margazhi month.

Ingredients

Rice                                        1 Cup

Moong Dal                               1/4 Cup

Whole  milk                            3/4 cup

Water                                     2 1/2  cups

Whole Black Pepper                  1 tbsp

Jeera                                      1 tsp

Dry Ginger powder (Sukku)        1/4 tsp 
 Grated ginger                        1 tbsp

Hing                                     1/2 Tsp

Curry leaves                          1 stem

 fried Cashew                         for garnishing

Ghee                                    3 tbsp

Salt                                      to taste

Method:

• Wash rice and dal together and drain nicely.
• Heat 1 tbsp of ghee fry the rice and dhal for  2 minutes.
• Add water and milk and cook it in the pressure cooker till 3 whistles.
• Take out the rice from cooker and smash it well.
• Heat ghee fry the cashews  and keep aside
• Heat 1 tsp of ghee and fry black pepper, Jeera, dry ginger powder  & grated ginger and curry leaves
• Add the above ingredients to the rice .
• Add salt and mix it well. Add the left over ghee and nuts on it.
• Serve it hot with coconut chutney and Brinjal Goshthu
• Best Side dish for venn pongal is Ezhu kari kootu

Note: For Low Fat use: 2% milk, Less Ghee and nuts