Kalyana Ven Pongal is a recipe from Meenakshi Ammal’s Samaithu Paar. I have the entire collection in English edition that my brother had bought. I think he got it to learn cooking. I remember he did carry it with him when he travelled to the US.
Between both of us, we must have collected so many books that it can fill up a huge library. While it has been fiction for me, he collected more on science subjects. Anyway, I am hoping our next generation would show some interest in the books we have collected.
I am getting back to Cooking from Cookbook Challenge after such a long break. We were flexible last year, where we thought of sharing recipes written down in our daries as well. This year we thought of challenging ourselves with at least 6 cookbooks and I had selected Meenakshi Ammals books.
Kalyana Ven pongal is from her Tiffen Varieties, where she says the pongal is made with turmeric powder, milk and mustard. Yes while we don’t add mustard seeds to the regular version, to this she has added mustard seeds. The pongal was surely different and passed hubby dear’s test. Kalyana Ven Pongal
For the Ven Pongal
1/2 cup Rice
1/2 cup Split Yellow Moong Dal
2 cups Water
1/2 cup Milk
1 tsp Cumin Seeds
1 tsp Peppercorns
Salt to Taste
1/2 tsp Turmeric powder
3 tbsp Ghee
Curry Leaves handful
1/2 tsp Mustard Seeds
In a pressure cooker, take the yellow moong dal and rice, dry roast for 5 mins, till the dal and rice is slightly changed in colour and well roasted. Wash for a couple of times, measure water and let it soak for 20 mins.
Add salt and turmeric powder, cumin seeds, peppercorns, cover with a lid and pressure cook for 3 whistles.
Once the pressure falls down, remove the lid. Put the cooker on low flame, add milk and gently mix with a ladle for the milk to get absorbed well. This takes about 3 to 4 mins in low flame and can be done while you are getting the tempering done.
In a small pan, heat with ghee, add all the tempering ingredients, saute well. Add this to the simmering Ven Pongal.
This is part of March Week 3, Cooking from Cookbook Challenge Group.