Welcome to the world of culinary enchantment, where flavours dance and delight awaits at every bite. Here’s a South Indian recipe that’s sure to leave you craving more: Saravana Bhavan Ven Pongal Recipe.
What is Saravana Bhavan Ven Pongal?
Saravana Bhavan Ven Pongal is a classic South Indian dish, where rice and lentils unite in a symphony of flavors.
This comforting creation combines humble ingredients with a blend of spices, cooked to perfection and enriched with aromatic ghee.
The result is a creamy, savoury delight that envelops your senses with its enticing aroma.
Why You Will Love This Recipe
Pure Comfort: Saravana Bhavan Ven Pongal wraps you in a warm embrace of culinary comfort. Each spoonful takes you on a soothing journey, calming your soul and nourishing your being.
Flavorful Twist: Prepare for a taste explosion! Featuring nutty lentils, black pepper and cumin, this delectable dish will tantalize your taste buds.
Versatile: This dish effortlessly adapts to any mealtime. Start your day with a hearty breakfast, enjoy a satisfying brunch, or savour it as a comforting dinner. Accompany it with chutneys or sambar for an authentic South Indian experience.
Ingredients To Make Saravana Bhavan Ven Pongal
- Moong Daal = 1/2 cup
- Dosa Rice = 1/2 cup
- Water = 2-3 cups
- Ghee or Oil = 1 tablespoon
- Cumin Seeds = 1 tablespoon
- PepperCorn = 1/2 tablespoon
- Ginger (finely minced) = 1 inch
- A few curry leaves
- Asafoetida = 1/2 tablespoons
- Cashew nuts = 10-15
- Salt = 1 tablespoon
Steps Involved in Making Saravana Bhavan Ven Pongal
- Heat a cooking pot and dry fry half a cup of Moong Dal until aromatic.
- Add half a cup of rice to the roasted dal and mix with a spatula.
- Rinse the mixture under running water, then drain the excess water.
- Place the mixture in a pressure cooker with three cups of water and cook until whistles.
- After a few whistles, remove the lid to find a mashed mixture.
- Heat oil in a frying pan and add cumin seeds, peppercorns, minced garlic, and curry leaves.
- Include cashew nuts and sprinkle asafoetida, frying until brown.
- Add salt to the cooked Dal mixture in the pot.
- Combine the cooked mixture with the Dal mixture thoroughly.
- Your Saravana Bhavan Ven Pongal is ready to serve with Chutney and tortilla.
FAQs:
Can I adjust the spice level?
Absolutely! Feel free to customize the amount of black pepper and green chilli to suit your taste preferences.
Can I make it vegan-friendly?
Yes, indeed! Simply replace ghee with a vegan butter substitute for a plant-based version.
Serving Suggestions
Savor Saravana Bhavan Ven Pongal piping hot, drizzled with ghee. Pair it with coconut chutney, tomato chutney, or sambar to enhance the culinary experience. Add crispy medu vada or crunchy papad as delightful accompaniments.
Storage
Leftovers can be refrigerated in an airtight container for 2-3 days. If you need to reheat it, gently heat it on the stovetop or in the microwave with a splash of water, making sure to keep the creamy consistency.
Concluding Remark!
Saravana Bhavan Ven Pongal embodies the artistry of South Indian cuisine. You won’t believe how delicious it is despite its humble ingredients and extraordinary flavours.
Take a trip into the world of gastronomic delight with Saravana Bhavan Ven Pongal. Experience luscious satisfaction and say goodbye to your taste buds’ cravings. Happy Cooking!
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Saravana Bhavan Ven Pongal Recipe
Ingredients
- 1/2 cup Moong Daal
- 1/2 cup Dosa Rice
- 2-3 cups Water
- 1 tablespoon Ghee or Oil
- 1 tablespoon Cumin Seeds
- 1/2 tablespoon PepperCorn
- 1 inch Ginger (finely minced)
- A few curry leaves
- 1/2 tablespoons Asafoetida
- 10-15 Cashew nuts
- 1 tablespoon Salt
Instructions
- Heat a cooking pot and dry fry half a cup of Moong Dal until aromatic.
- Add half a cup of rice to the roasted dal and mix with a spatula.
- Rinse the mixture under running water, then drain the excess water.
- Place the mixture in a pressure cooker with three cups of water and cook until whistles.
- After a few whistles, remove the lid to find a mashed mixture.
- Heat oil in a frying pan and add cumin seeds, peppercorns, minced garlic, and curry leaves.
- Include cashew nuts and sprinkle asafoetida, frying until brown.
- Add salt to the cooked Dal mixture in the pot.
- Combine the cooked mixture with the Dal mixture thoroughly.
- Your Saravana Bhavan Ven Pongal is ready to serve with Chutney and tortilla.
