South Indian Temple style Khara Pongal | Ven Pongal : Temple prasadam always have a unique taste and flavour than the dishes we make at home. Koil Pongal, Koil Puliyodarai, Ellu Sadam, Thayir Sadam(Curd Rice) have a special taste when served as prasadam at temple. There are little tricks or secrets which we need to know to make the same tasty dishes at home too :-). The normal Ven pongal or khara pongal we do at home and the koil pongal has only slight variations. Generally in temple, they prepare large quantities of pongal, so they will cook the rice and dal directly in a big broad pan. Directly cooking rice and dal in a pan instead of cooker makes a huge difference to the flavour and taste to the South Indian Temple style Khara Pongal . So I have given here the pressure cooker method. Please try it and enjoy the same taste and prepare your South Indian Temple style Khara Pongal . This is usually prepared for south indian festivals called Pongal or makara sankranthi. This video is part of Food Recipes by Food Travel Company

Serves : 2

Ingredients :

Moong Dal (ಹೆಸರು ಬೇಳೆ) - 1 Cup
Rice (ಅಕ್ಕಿ) - ½ Cup
Semolina(ರವೆ) - 1Tbsp
Ghee (ತುಪ್ಪ) - 6 Tbsp
Mustard seeds (ಸಾಸಿವೆ) - ½ Tbsp
Cumin seeds (ಜೀರಿಗೆ) - ½ Tbsp
Pepper Corns (ಮೆಣಸು ಬೀಜ ) - 1 Tbsp
Asafoetida (ಇಂಗು) - 1 Tsp
Turmeric (ಅರಶಿನ) - ½ Tsp
Curry leaves (ಕರಿಬೇವು ಸೊಪ್ಪು) - 2 Tbsp
Ginger (ಶುಂಠಿ) - 2 Tbsp (Grated)
Green Chillies (ಹಸಿ ಮೆಣಸಿನ ಕಾಯಿ) - 2
Coriander leaves (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು) - 1 Tbsp
Grated Dry Coconut (ವನಕೊಬ್ಬರಿ ತುರಿ) - ½ Cup
Cashews (ಗೋಡಂಬಿ) - 2 Tbsp
Salt (ಉಪ್ಪು) - As per taste

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