Though I make sure I am ahead of my preparation of the themes or the regular posting, January always poses problem. And of course since we travel during that time, it was hard to plan properly and I ended up taking different themes. I was enjoying the posts that my BM friends did for this theme and there were few that I could try myself, though those were with different whole grain.
During our trip to SIL place, we had my parents visiting them with us and it was a great time for all of us. While previously they had one vegetarian to worry about, now they had two and Amma is not the types who can sit ideal, so most of the time she was trying to get into the kitchen and cook. My relatives were complaining that Amma was not resting at all. Still both of them felt it was such a break from their monotonous schedule and enjoyed the trip a lot.
Except one, rest were what we usually make. The one new Pongal was with Puli or Tamarind in the regular Ven pongal. I asked Amma to read it again, so that I could remember to make it when I get back home. Back home I made this and yes it was very delicious. You don’t find the tamarind inclusion being so very tangy as I didn’t add much. However it surely tasted different from the regular version and you will love it.
Puli Ven Pongal
Rice – 1 cup
Split Yellow Moong dal – 1/2 cup
Water – 3 cup
Tamarind extract 2 tbsp
Salt to taste
Oil – 2 tbsp
Ghee – 2 tbsp
Crushed Peppercorn – 1 tbsp
Cumin Seeds – 1 tbsp
Cashews – 5 -6 whole
Hing – 1/2 tsp
How to make the Puli Ven Ponga
Dry roast the moong dal and Rice separately. Once it is cooled, pulse it couple of times to break it into halve. Mix together and wash it couple of times. Soak in water for 15 mins.
Soak tamarind and extract the juice. Keep it aside.
In a pressure cooker, take the rice and dal mix, add water, tamarind juice, salt. Cover with lid and pressure cook for 3 whistles.
Once the pressure falls, heat another pan with oil and ghee, temper peppercorn, hing, cumin seeds and cashews. Once the cashews turn colour, pour this over the cooked rice and dal. Mix well right away and keep it covered for 5 mins.
Serve with chutney.
In the pictures you will notice that I had roasted dal and rice together and then pulsed it. This way I found that rice was getting powered and the dal was not.
So from the next time I made, I ensured I roast it separately and made it into rava.
This goes for the February Week 1, Cooking from Cookbook Challenge Group