Many instances I make both equally variations of Pongal concurrently as my kids want the sweet Edition and my spouse the savory Edition. If you need to learn how to make the two the dishes quickly at just one time do Look at the faqs section under.

thirteen. Pour this towards the cooked rice and dal. I maintain several of the crisp fried curry leaves apart for garnishing. Give a fantastic mix and optionally simmer for any minute or two Hence the flavors are very well infused. Address promptly Therefore the flavors are well infused.

You may also use brown rice to generate this dish. In that case, adjust the cooking time and energy to 15 minutes. Click the link to determine ways to Prepare dinner brown rice properly.

Butter or Ghee - be as liberal as you can to take the flavor of pongal to some following amount. You are able to incorporate two-3 teaspoons further butter than outlined within the recipe.

Next, incorporate the green chilies, ginger, curry leaves, and asafetida. Saute for an additional thirty seconds until finally curry leaves come to be crisp. Be aware: If which makes it for naivedyam, add a pinch of turmeric on the tempering as white savory food stuff just isn't ordinarily provided for the gods.

Use contemporary curry Kodo Millet Venpongal Mix leaves, frozen leaves or wilted leaves received’t seriously do the job perfectly to infuse the flavors. Crush black pepper slightly and use. In some cases full pepper corn burst though tempering specially when They are really absolutely submerged in ghee.

I utilized paagu velam to get the dim brown coloration in addition to with the flavor.You may use ordinary round jaggery as well.

I created PaattisKitchen.com to memorialize one of the most delectable foods on earth. South Indian foodstuff is not hard to make and difficult to mess up. So pull up your sleeves, and include me as we check out the colourful spices, shades, aromas, and flavors of South Indian culinary custom.

Eliminate in a plate. Incorporate some ghee. Roast moong dal and rice in lower flame for 5 to seven minutes. Increase salt, combine nicely. Swap off the flame and Allow it cool down. Insert the roasted cumin + pepper for the rice combination.

Optional component: My MIL always adds a pinch of ground turmeric on the pongal. I insert it at times but skip it more often than not.  

Allow it to be almost every week and yet It is welcome at our eating desk ! This combo with sambhar is rather tempting !

In a similar pan include oil and add tempering ingredients besides turmeric.. Kodo Millet Venpongal Mix Fry for a few minutes right up until inexperienced chilies transform shade and ginger is flippantly roasted.

Ghee not just boosts the flavour and also will help in digesting the lentils nicely. So do not cut down the quantity of ghee talked about during the pongal recipe since it brings an entire large amount of aroma into the dish. Additionally, it make the dish less sticky.

It really is flavored with cumin seeds and whole black peppercorns, which might be the primary spices used. The powdered spice applied is turmeric powder.