Thursday, July 28, 2011

Pongal with Sambar and Coconut Chutney

We need:



Rice 2 cups
Moong dal 1 cup
Black pepper 15
Mustard seeds 1/2 sp
Cumin seeds 1/4 sp
Cashew 10
Green chillies 5
Ghee 4sps
Salt to taste
Haldi 1/4 sp



Method:



Heat presser cooker and add ghee to it.
Once the ghee is heated add cashew and Roast till golden brown.
Remove and keep aside.
In the same ghee add cumin and mustard seeds.
Add whole black pepper and green chillies.
Saute for a minute and add washed moong dal and rice.
Add salt and haldi.
Mix well and fry for 2 minutes and add 7 cups of water.
Presser cook till 3 whistle.
Remove and garnish with roasted cashew.
Mean while make chutney.
I had some left over sambar so using that with the pongal.
U can find the sambar recipe here and coconut chutney recipe here.
Serve hot pongal with coconut chutney and sambar.


Look here my fellow marathoners are cooking for this event.

8 comments:

Pavani said...

That is such a delicious and comforting combination. Reminds me of home.

harini-jaya said...

great combo there!

Mom Chef said...

Looks good - just had this combo this morning :)
Kalyani
Indian Mithai Mela ending 8th Aug
Dish it out- Mushroom and Onions – ending 31st July

jayasree said...

Ever favorite combo...Looks delicious.

Rujuta said...

Lovely combo....Great recipes
Happy Blogging
Rujuta
http://theworldaccordingtorujuta.blogspot.com/

divya said...

Love this dish. It looks fantastic! :)

Nirmala's kitchen said...

My husband's favourite breakfast!!!Looks delicious

Srivalli said...

This breakfast will surely make our day!..nice picture