Kuthiraivaali Venpongal

                                  
Type - South Indian
Preparation Time - 5 Minutes
Cooking Time - 30 Minutes
Serves for - 2 - 3 Persons
Served with - Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Ingredients:
Barnyard (KuthiraiVaali) – 1/2 cup
Moong dal (Pasiparuppu) - 1/2 cup
Ghee - 2 Spoon
Cumin seeds (Jeerakam) - 1 Spoon
Cashew nuts – 10
Ginger - small bit grated
Pepper - 1 spoon
Curry leaves - 10 leaves
Salt - As required
Water – 4 cups

Method:
In a cooker, Add the Barnyard, Dal, Ghee and roast for 2 mins.
Add ghee and fry together.
Now, Add Salt, Water and mix well.
Cover and cook for 1 whistle and simmer it for 15 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 cooked barnyard and mix well.
Mix this with ghee and cook for 3 mins.
Served and enjoy with Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Pictorial:

In a cooker, Add the Barnyard, Dal, Ghee and roast for 2 mins.

Add ghee and fry together.

Now, Add Salt, Water and mix well.

Cover and cook for 1 whistle and simmer it for 15 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 cooked barnyard and mix well.

Mix this with ghee and cook for 3 mins.

Served and enjoy with Sambar / Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Tags:
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