South Indian Breakfast - Ven Pongal & Kadamba Sambhar
South Indian Breakfast - Ven Pongal & Kadamba Sambhar

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, south indian breakfast - ven pongal & kadamba sambhar. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

South Indian Breakfast - Ven Pongal & Kadamba Sambhar is one of the most well liked of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. South Indian Breakfast - Ven Pongal & Kadamba Sambhar is something which I have loved my entire life. They’re fine and they look wonderful.

Pongal is the simple and easy breakfast recipe. Pongal is also traditional dish prepared usually in harvest festivals such as Pongal, Makara Sankranthi. Ven Pongal is a savory south Indian breakfast food which is made using rice and yellow moong dal, tempered with cumin seeds, black peppercorns, ginger, curry leaves and ghee and garnished with cashew nuts. ‹ › ‹ › Traditionally it is prepared during the harvest festival "PONGAL".

To get started with this particular recipe, we must first prepare a few components. You can cook south indian breakfast - ven pongal & kadamba sambhar using 26 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make South Indian Breakfast - Ven Pongal & Kadamba Sambhar:
  1. Take For Pongal :
  2. Get Raw Rice
  3. Take Moong Dhal/Paasi Parupu
  4. Prepare Ginger chopped
  5. Get Hing/Asafoetida
  6. Prepare Black Pepper Corns
  7. Take pepper powder
  8. Prepare ghee
  9. Prepare jeera/cumin seeds
  10. Get Milk
  11. Get Few Cashew Nuts
  12. Prepare Curry Leaves Little
  13. Get Salt as per taste
  14. Get For Kadamba Sambhar:
  15. Make ready Oil
  16. Get Methi /Fenugreek seeds
  17. Make ready Mixed Veggies(Carrot,Beans,Peas,Sweet Potato,Potato) You can add veggies of your choice
  18. Get Small Ball of Tamarind (Extract Paste)
  19. Prepare Sambhar Powder
  20. Get Coriander Powder
  21. Prepare Toor Dhal + 2tbsp Moong Dhal with little Turmeric Powder (Pressure cook it for 3 whistles)
  22. Take To Temper:
  23. Get Mustard Seeds
  24. Take Urad Dhal
  25. Take Curry Leaves Few
  26. Prepare Salt

Breakfast is a very important meal as it kick starts the day, pepping us with all the energy. Ven Pongal is South India's equivalent of the North Indian khichdi. Cooked rice and moong dal are flavoured with ginger, crushed peppercorns and cumin seeds, and garnished with ghee-roasted cashew nuts and curry leaves. Ven Pongal has a unique flavour and consistency, which are rich yet soothing.

Steps to make South Indian Breakfast - Ven Pongal & Kadamba Sambhar:
  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.

Khara Pongal / Ven pongal is a tasty and filling breakfast in the morning. It is also prepared during festival times. I just love the smell of the thalippu I already posted ven pongal, but this is with step by step pictures and here I am going to cook the dal and rice separately. Lets see how to prepare basic. Just hearing this word brings me pleasant memories of Chennai.

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