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We hope you got insight from reading it, now let’s go back to south indian breakfast - ven pongal & kadamba sambhar recipe. To cook south indian breakfast - ven pongal & kadamba sambhar you only need 26 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to cook South Indian Breakfast - Ven Pongal & Kadamba Sambhar:
- Provide For Pongal :
- Provide 1/2 Cup Raw Rice
- Use 1/4 cup Moong Dhal/Paasi Parupu
- Get 1 tsp Ginger chopped
- Provide 1 pinch Hing/Asafoetida
- Prepare 1 tsp Black Pepper Corns
- Take 1 tsp pepper powder
- Take 2 tbsp ghee
- Use 2 tsp jeera/cumin seeds
- You need 1/3 cup Milk
- Provide as needed Few Cashew Nuts
- Prepare as needed Curry Leaves Little
- Provide to taste Salt as per taste
- Prepare For Kadamba Sambhar:
- You need 2 tsp Oil
- Use 1 tsp Methi /Fenugreek seeds
- Prepare as needed Mixed Veggies(Carrot,Beans,Peas,Sweet Potato,Potato) You can add veggies of your choice
- Get as needed Small Ball of Tamarind (Extract Paste)
- Get 2 tsp Sambhar Powder
- Get 1 tsp Coriander Powder
- Take 1/3 cup Toor Dhal + 2tbsp Moong Dhal with little Turmeric Powder (Pressure cook it for 3 whistles)
- Get To Temper:
- Use 1 tsp Mustard Seeds
- Prepare 1/2 tsp Urad Dhal
- You need as needed Curry Leaves Few
- Take to taste Salt
Steps to make South Indian Breakfast - Ven Pongal & Kadamba Sambhar:
- For Pongal: Dry Roast raw rice and moong dhal in a pressure cooker.
- Keep that aside.Add 1 tbsp ghee,ginger and hing.Saute for a min.
- Add 3 cups of water,required salt and pressure cook them for 3 or 4 whistles.
- Once cooker is released mash the cooked rice and dhal well (Add water if it is too dry) and boil for sometime.
- 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).
- Add the black pepper powder.
- 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.
- Add the tempering to the pongal and serve hot with Sambhar and Chutney.
- 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.
- Add the mixed veggies and saute them for a min.
- Add the Sambhar Powder,Coriander Powder and salt and mix it well.
- Extract the tamarind and add them to the sambhar and add water.
- Boil them till the veggies get cooked well.
- Mash the toor dhal+moong dhal and add them by adjusting water if required.
- Boil till you get the froth and temper with Mustard seeds,Urad Dhal and Curry leaves.
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