Corn Venpongal

                                                      

Type - South Indian
Preparation Time - 15 Minutes
Cooking Time - 20 Minutes
Serves for - 2 - 3 Persons
Served with - Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Ingredients:
Sweet Corn - 1/2 cup
Raw Rice – 1 cup
Moong dal (Pasiparuppu) - 1/4 cup
Ghee - 2 Spoon
Cumin seeds (Jeerakam) - 1 Spoon
Cashew nuts – 10
Green chilli - 2
Ginger - small bit grated
Pepper - 1 spoon
Curry leaves - 10 leaves
Salt - As required
Water – 4 cup

Method:
In a pan, First boil the sweet corn with water for 10 mins, Strain and keep aside.
In another pan, Add the rice and Dal and roast for 2 mins.
Wash rice and dal, Drain and set aside.
In a cooker, Add ghee, Green Chilli, Rice, Dhall and Salt and Water
Cover and cook for 4 whistle and simmer it for 10 mins.
Once the pressure gets away, Open and stir well.
In a kadai, Heat ghee and add cashews, cumin seeds, pepper, ginger, curry leaves and sauté.
Now add the fried content into rice and mix well.
Finally, Add the boiled corn into rice and Mix well.
Serve with Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Pictorial:

In a pan, First boil the sweet corn with water for 10 mins, Strain and keep aside.

In another pan, Add the rice and Dal and roast for 2 mins.

Wash rice and dal, Drain and set aside.

In a cooker, Add ghee, Green Chilli, Rice, Dhall and Salt and Water

Cover and cook for 4 whistle and simmer it for 10 mins.

Once the pressure gets away, Open and stir well.

In a kadai, Heat ghee and add cashews, cumin seeds, pepper, ginger, curry leaves and sauté.

Now add the fried content into rice and mix well.

Finally, Add the boiled corn into rice and Mix well.

Serve with Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Tags:
#CornVenpongal
#CornRecipes
#PongalRecipes
#VegRecipes
#SouthIndianSpecial
#TamilnaduSpecialRecipes