Sweet and savoury Pongal dishes reflect the duality of life—joy and sustenance, indulgence and simplicity. As you savour ...

Heat ghee in a small pan and roast the cashew nuts and raisins until they turn golden brown. Garnish the pongal with the roasted cashew nuts and raisins. Wash rice and moong dal in cold water.

Ven Pongal is a savoury dish prepared with lentils and rice. It is flavoured with the ghee and spices. It is a healthy breakfast and lunch option.

little coconut Add ghee-fried cashew nuts and raisins, as well as ghee-fried coconut, on Pongal for garnishes. Note: Garnish with ghee-fried cashew nut and raisins; coconut is served traditionally ...

Ven Pongal is one of the most popular dishes made in South India during the time of Pongal. Made with mainly rice, mung dal, ghee, and a medley of spices can be served as breakfast, lunch, or dinner.

Ahead of Pongal festival, Aavin’s Madurai unit has introduced a new 50ml ghee jar in the market. A press statement from Aavin said that as most of the people preferred to buy ghee in lesser ...

Stir the tempered mixture into the cooked millet and dal. Add extra ghee if desired, and serve with coconut chutney or kootu (see recipe below). Also Read:Malli Pongal Recipe: A Delicious Twist To A ...

In keeping with culinary tradition of this annual event, here are two recipes—one for pongal and the other for til laddoo. 1. Heat one tsp of ghee in a pressure cooker and add the washed dal.

5. In a pan heat ghee and roast the raisin and cashewnut, pour it over the rice and lentil mixture, mix well. When talking about Pongal, it is also impossible to talk about Bisibele Bath ...

It's January, and if you're in Tamil Nadu that can mean only one thing: Pongal season. The state's annual harvest festival (it usually comes with a week-long holiday) is celebrated with one of its ...