Seeraga samba venpongal / சீரக சம்பா வெண்பொங்கல்

Written by: Shanthi Muthuvel
Ven Pongal is one of the regular breakfast items in Tamil Nadu. Normally raw rice (pachai arisi) is used for preparing pongal but here I tried using seeraga samba rice. It was delicious than normal pongal. Try it out and you will really enjoy the new taste.

Ingredients: (serving size 3)
  • 1 cup – Seeraga samba rice
  • ¾ cup – Moong dhal
  • 2 clove – Chopped garlic
  • 1 tbsp –Chopped ginger
  • 1 no – Green chili
  • 1 tsp – Ghee
  • 5 cups – Water
  • Salt as needed
    Seasoning:
  • 2 tbsp – Butter
  • 1 tbsp – Oil
  • 1 tbsp – Jeera (cumin seeds)
  • 1 ¼  tsp – Peppercorns
  • 10 nos – Curry leaves
  • 10 nos – Cashew nuts
  • 1 pinch – Asafetida
    Preparation method:
  1. Wash & soak rice and moong dhal for at least ½ hr.
  2. Pressure cook rice and moong dhal along with chopped garlic, ginger, green chili(slit open), salt and ghee in 5 cups of water for up to 4 or 5 whistle. Keep it aside.
  3. Heat butter & oil in a pan add jeera, peppercorns, curry leaves and a pinch asafetida. Once it splutters add this seasoning along with the fried cashew nuts to the cooked rice & moong dhal mixtures and mix well to blend. Finally add little ghee on the top before serving.
  4. Serve hot with sambar, coconut chutney and yummy uluntha vadai.

1 comment:

Thanks for leaving your comments.