Ven Pongal with Sambar and Coconut Chutney

 

Ven Pongal is a characteristic dish of the festival of Pongal, which is the harvest festival in Tamil Nadu. It is served with Sambar and Coconut Chutney, as well as the traditional Sakkarai Pongal dessert.

Ingredients:

For the Pongal:

1 cup rice
1 cup yellow moong dal (green gram dal)
6-8 cups water
1 1/2 tsp salt
4 tbsp ghee
1 tsp cumin seeds
1 tsp whole black pepper, crushed
1 tsp ginger paste
1 green chili, slit in half (can add two more if you like it spicy)
2 dried chillis, in pieces
2 sprigs curry leaves
1/4 cup cashews split into halves

For the Chutney:

1 cup grated coconut
1/4 cup roasted channa dal (pottu kadala)
3 sprigs curry leaves
2 green chillis
1/2 tsp salt (to taste)
1/2 cup water
1/2 tsp mustard seeds
1 dried chili
Oil

For the Sambar:

1/2 cup yellow moong dal (toor dal is traditionally used)
1 tbsp ghee
2 carrots, chopped
1 large potato, chopped
5-8 beans, chopped
2 onions, chopped
1 large tomato, chopped
Squash, pumpkin, or cucumber, a piece, chopped

Tamarind, about 2 tablespoons

Coriander leaves, chopped
1 tsp mustard seeds
1 green chili
2 dried chillis
2 sprigs curry leaves
1/4 tsp asafoetida
1/2 tsp roasted fenugreek powder
2 tbsp sambar powder
1 1/2 tsp salt (to taste)

water

oil

Method:

Coconut Chutney:

In a mixie blender, grind the grated coconut, channa dal, green chillis, salt, and water along with 2 sprigs of curry leaves.

Heat about 2 tablespoons of oil in a pan and temper the dried chili, mustard seeds, and remaining curry leaves. 

Pour into the coconut mixture and give it a mix. 

Sambar:

Roast the dal in a wok over high heat till it is golden brown and the raw smell goes away.

Add the dal, 1 cup water, ghee, and 1/2 tsp salt to a pressure cooker and cook well, for about 4 whistles.

Once done, mash the dal so it is nice and pasty.

Take the tamarind in a bowl and add 1/2 cup of hot water to it. Allow it to sit.

In a separate pot, temper the mustard seeds, dried chillis, green chili, and curry leaves. 

Add the onions and sauté till they are translucent. 

Add the sambar powder, asafoetida, and roasted fenugreek powder and sauté till they release their flavors. 

Add the remaining vegetables, along with about 1 tsp salt, and mix well to make sure all the vegetables are coated in the masala.

Add about a cup of water and bring to a boil.

Lower the heat and allow to simmer, covered, till all the vegetables are well cooked. Add more water if needed (Alternatively, you can also use a pressure cooker to cook the vegetables as it will be faster).

The tamarind will be soft and well-soaked by now. Mash it into the water and then keep the tamarind water after removing the residue (Sieve it if needed).

Once all the vegetables are well-cooked, add the tamarind water and the cooked dal to the vegetables and mix well. 

Add more water and salt if needed, based on the consistency and taste of the curry, and bring to a boil. If the sambar is too watery, lower the heat and allow it to simmer for a while.

Turn off the heat and add the coriander leaves.

Ven Pongal:

Roast the dal.

Take about 2 tablespoons of the ghee in a large pot and sauté the rice and dal together.

Pour the water and add the salt, give it a mix and bring to a boil.

Turn the heat down and allow it to simmer, covered, till the rice is cooked (Alternatively, you can also cook the rice and dal in a pressure cooker for about 3-4 whistles as it is faster).

Heat the remaining ghee in a separate pan and fry the cashews till they turn golden brown.

Remove the cashews from the pan and temper the curry leaves, cumin seeds, black pepper, green chili, dried chillis, and ginger paste till the ginger paste browns.

Add this (and the cashews) to the rice and dal and give it a mix until all the ingredients are well-combined.

Serve hot, with the sambar and chutney.