Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

Spices from India

Spices from India have been the soul of global cuisine since time immemorial. Indians have been well versed with growing spices and also with their culinary and medicinal applications much before the rest of the world. The lure of these spices has led to historic explorations, wars and conquests and the country continues to retain its stature as the Spice Bowl of the World.

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Venpongal recipe

INSIDER STORY

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Recipe Cuisine:Indian |Recipe Category:Breakfast
Prep Time:5 mins |Cook time: 20 mins|Serves:4

Ingredients

Raw rice - 1 cup

Moong dal/pasiparuppu - 1/4 cup

Water - 4 cups

Salt - as needed

Ginger chopped - 1 tblsp

Asafoetida - 1 pinch

To temper

Ghee - 2 tblsp

Pepper - 2 tsp

Jeera - 2 tsp

Curry leaves - 1 sprig

Asafoetida - 2 pinches

Cashews - 6

Method

1. An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds.

2. Add 4 cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash. 

3. Season with the items given under to temper table. First add ghee, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix well.

Notes

If the pongal is watery when you open, then you can try keeping it again in stove and mix well until water evaporates.(only if the rice has got cooked,otherwise you can again give 2 whistles). For the given measurement, the recipe will be perfect, but still saying these for emergency/trouble shooting.

If it is too dry/thick then add some milk to bring it to desired consistency. Again, the rice should have got cooked properly.

Make sure you dont burn jeera while frying, as it changes the whole taste of pongal.

If you want/like pepper flavour, you can add 2 tsps of pepper coarse powder to the pongal lastly while mixing. It gives a great flavour and turns more spicy.

If you want, you can temper first, then add ginger and washed rice, add water and cook too. Not that the tempering has to be done at the end.

You can add turmeric 1/8 tsp for an ‘yellow looking” pongal.

One of my maamis use dalda 50% for making pongal and it tastes great, but its not advisable for health.

Serve it super hot with gothsu or chutney as an accompaniment. I made gothsu with potato and carrot the other day and ginger chutney.

Hello everyone! This is Rajeswari from Rak’s Kitchen. I share some of the authentic recipes that I learnt from my mom and mom-in-law. All these day to day cooking recipes include our Indian spices that are easily available and these spices help in a way to balance our health in day to day diet easily.

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Nov 062017

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