Wednesday, April 24, 2013

Breaking the Ven Pongal

Hey! What special is there in the usual breakfast Pongal? This is a question you ask after run through this title. You just think out of Masala Pongal, mixing spices with Pongal and reforming it to trendy taste.

The masala agents in this Pongal shall give more satisfaction to stomach in the form of long lasting relief to hungry. The perfectly matched masala flavor brings outstanding taste.  Just think of the combination of Thengai Vittah sambhar and vadai with our master “Masala Pongal”, and Kara Chutney (Spicy Chutney) in the side of your plate while reading itself this all fetch you the feelings of full meals done.

Moong dal quantity is little less which is like usual Pongal. Cloves, Cinnamon, Saunf, Jeeragam and Peppercorns are used for tempering in fat (mix of oil & ghee). Then add one by one the onion (sliced), tomato (diced), green chillies, ginger (chopped), curry leaves, just sweat it. Next put coriander leaves (chopped), Carrot (big chop), green peas and add lemon juice. Add water (water should be sufficient) and allow to boil well, add the rinsed raw rice and moong dal in boiling water. Once it is cooked, Put Some ghee on top and cover it with lid for 15 minutes. Add few chopped coriander leaf and mix it well. Now our trendy Masala Pongal is ready.

In finishing stage, also throw some fried cashewnuts, whole black peppercorns and curryleaves on Masala Pongal. Serve the slipping masala Pongal.

Overwhelmed by the food trend and let’s enjoy.

No comments: