Venn Pongal

Take 3/4 cup raw rice and 1/4 cup of split greengram (payathamparuppu). Wash it well. Add 3 cups of water and a tsp of salt (or to taste). Pressurecook it for 10 minutes.



Let it cool. Heat 2 tsp of ghee in a kadai. Put in 1 tsp of crushed pepper and 1 tsp jeera. When it splutters add 1/2 inch piece of ginger chopped into pieces, a few curry leaves and 1 inch piece of coconut chopped into very small pieces (coconut optional). Pour it into the cooked rice and mix well.



Serve hot. Pongal is usually accompanied by medhu vadai , sambar and coconut chutney.