South Indian Breakfast Ven Pongal & Kadamba Sambhar Recipe by Rukmani S Bala
Cooking Instructions 20 mins to 25 mins 1 For Pongal: Dry Roast raw rice and moong dhal in a pressure cooker. 2 Keep that aside.Add 1 tbsp ghee,ginger and hing.Saute for a min. 3 Add 3 cups of water,required salt and pressure cook them for 3 or 4 whistles. 4 Once cooker is released mash the cooked rice and dhal well (Add water if it is too dry) and boil for sometime. 5 In the end before tempering add milk and mix well and boil for a min. (This gives pongal a creamy texture and an awesome taste). 6 Add the black pepper powder. 7 Take a tempering pan and add 1 or 2 tbsp of ghee. Once it is hot add the jeera,black pepper corns,curry leaves and cashew nuts. Saute well. 8 Add the tempering to the pongal and serve hot with Sambhar and Chutney. 9 Kadamba Sambhar: In a kadai add little oil. Once it heats up add little mustard seeds. Once it splutters add the methi seeds and saute. 10 Add the mixed veggies and saute them for a min. 11 Add the Sambhar Powder,Coriander Powder and salt and mix it well. 12 Extract the tamarind and add them to the sambhar and add water. 13 Boil them till the veggies get cooked well. 14 Mash the toor dhal+moong dhal and add them by adjusting water if required. 15 Boil till you get the froth and temper with Mustard seeds,Urad Dhal and Curry leaves. 1 For Pongal: Dry Roast raw rice and moong dhal in a pressure cooker. 1 For Pongal: Dry Roast raw rice and moong dhal in a pressure cooker. 2 Keep that aside.Add 1 tbsp ghee,ginger and hing.Saute for a min. 2 Keep that aside.Add 1 tbsp ghee,ginger and hing.Saute for a min. 3 Add 3 cups of water,required salt and pressure cook them for 3 or 4 whistles. 3 Add 3 cups of water,required salt and pressure cook them for 3 or 4 whistles. 4 Once cooker is released mash the cooked rice and dhal well (Add water if it is too dry) and boil for sometime. 4 Once cooker is released mash the cooked rice and dhal well (Add water if it is too dry) and boil for sometime. 5 In the end before tempering add milk and mix well and boil for a min. (This gives pongal a creamy texture and an awesome taste). 5 In the end before tempering add milk and mix well and boil for a min. (This gives pongal a creamy texture and an awesome taste). 6 Add the black pepper powder. 6 Add the black pepper powder. 7 Take a tempering pan and add 1 or 2 tbsp of ghee. Once it is hot add the jeera,black pepper corns,curry leaves and cashew nuts. Saute well. 7 Take a tempering pan and add 1 or 2 tbsp of ghee. Once it is hot add the jeera,black pepper corns,curry leaves and cashew nuts. Saute well. 8 Add the tempering to the pongal and serve hot with Sambhar and Chutney. 8 Add the tempering to the pongal and serve hot with Sambhar and Chutney. 9 Kadamba Sambhar: In a kadai add little oil. Once it heats up add little mustard seeds. Once it splutters add the methi seeds and saute. 9 Kadamba Sambhar: In a kadai add little oil. Once it heats up add little mustard seeds. Once it splutters add the methi seeds and saute. 10 Add the mixed veggies and saute them for a min. 10 Add the mixed veggies and saute them for a min. 11 Add the Sambhar Powder,Coriander Powder and salt and mix it well. 11 Add the Sambhar Powder,Coriander Powder and salt and mix it well. 12 Extract the tamarind and add them to the sambhar and add water. 12 Extract the tamarind and add them to the sambhar and add water. 13 Boil them till the veggies get cooked well. 13 Boil them till the veggies get cooked well. 14 Mash the toor dhal+moong dhal and add them by adjusting water if required. 14 Mash the toor dhal+moong dhal and add them by adjusting water if required. 15 Boil till you get the froth and temper with Mustard seeds,Urad Dhal and Curry leaves. 15 Boil till you get the froth and temper with Mustard seeds,Urad Dhal and Curry leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Avocado toasts Rigatoni with Ground Turkey Chicken wing, potatoes and carrots with oyster sauce Oven Baked CRISPY Wings Pineapple Cake Avocado toasts Rigatoni with Ground Turkey Chicken wing, potatoes and carrots with oyster sauce Oven Baked CRISPY Wings Pineapple Cake Green gram (dry) salan Chawal ke farre Cocktail Berbercue Samosa Upma Moi moi with fried chips sauce Cardamom flavoured Mishti dohi Simple chin chin Banana smoothie Green gram (dry) salan Chawal ke farre Cocktail Berbercue Samosa Upma Moi moi with fried chips sauce Cardamom flavoured Mishti dohi Simple chin chin Banana smoothie