Brinjal and carrot pongal is a famous South Indian side to Idly, dosa and ven pongal. Brinjal and carrot pongal is a popularly cooked South Indian side to idly, dosa and ven pongal. This dish is very easy and fast to cook. Brinjal and Carrot Pongal is a wholesome meal prepared with rice, masoor dal cooked with carrots and brinjals and exceptionally spiced to give an awesome savor while eating. Brinjal and carrot pongal is easily digestible and we surely be one of the simplest and quickest breakfast recipe for your family to relish. This is extremely flavorful as the ghee enhances the flavors and allures your taste buds with its aroma lingering around while cooking this dish.
Brinjal and carrot pongal is another variations of the most common and widely cooked dish namely Ven Pongal or Khara Pongal, a popular South India Ghee Khichdi type rice preparation made with rice and dal cooked and seasoned to flavour and garnished with nuts.
Recipe: Brinjal and Carrot Pongal
- Ghee - 1 - 2 tsp
- Cumin seeds - 1 tsp
- Curry leaves - 1 sprig
- Ginger, juliennes - ½ piece
- Cashew nuts - 8-10 nos
- Onions, chopped - ½ no
- Carrot, cubed - ½ piece
- Green Chillies, sliced - 2-3 nos
- Salt - to taste
- Rice - 1 cup
- Masoor Dal - ½ cup
- Pepper corns, crushed - 1 tsp
- Heat ghee in a pan, add cumin seeds, curry leaves, ginger slices, cashew nuts, chopped onions, sliced green chilies and sauté well. Add salt and mix.
- Add rice, soaked in water for a while, masoor dal (red gram), mix and cook.
- Crush few peppercorns and add into the pan, mix and check for seasoning.
- Cover the pan with a lid and cook.
- Cut slender brinjal into pieces and add them into the pan. Mix well and again cover the pan and cook over slow flame until done.
- Transfer the pongal into a serving plate.
- Serve the Brinjal and Carrot Pongal hot with pachi pulusu.
Ven Pongal is a savory dish, pleasing, soft and having a buttery texture. It is refreshing and comfort breakfast dish packed with nutrition. This appetizing dish is traditionally prepared during the Pongal festival or harvest festival in southern India especially Tamil Nadu. Pongal in Tamil actually means something that is overflowing or spilling over. This dish is traditionally cooked in a new clay pot and the boiling or overflowing of milk while cooking symbolizes material abundance for the household.
Ven Pongal is similar to the Khichadi prepared in north India but made with few variations and method of cooking to suit the regional taste. This dish is a complete wholesome, nutritious stomach filling meal usually served with coconut chutney, sambar and vadi. It is mildly spices, highly nutritious, easily digestible and fat free except for the little ghee added to that enhance the flavours and taste. People on diet or on low fat diet can avoid the ghee.
The Pongal dish is highly aromatic as it is made with ghee and the mild spices from freshly crushed black pepper corns and cumin seeds make this dish truly delicious and irresistible! This dish apart from Idli is the second most sought after consumed breakfast in Tamil Nadu. There are many variations that can be made to prepare the Ven pongal. Normally on a large scale of cooking the Ven pongal in hotel or marriages, all ingredients are cooked together including whole black pepper whereas in most homes, first the rice and dal is cooked until mashy and then tempered.
Freshly ground black pepper and jeera are added toward the end and mixed thoroughly. However cooked, the texture, taste and appearance are the vital factors to tempt our taste buds in eating this flavourful dish. With all happiness of making this super appetizing breakfast, one will surely pep up with loads of energy to kick start the day with a pleasure feeling. Loaded with rice, lentil, and ghee, the dish is not only healthy but also luscious and pleasantly satiating.
The recipe varies in each household in terms of proportions of lentil and rice. Do try this south Indian dish and you can also customize the seasoning according to your taste. The recipe varies in each house hold in terms of the proportions of the lentils to the rice. Like any other south Indian dish, this dish gets its zing from the curry leaves, heat from freshly ground black pepper and warmth from cumin seeds. The perfect combination or side dish accompanied with Ven Pongal is Coconut chutney,Sambar, Brinjal/ Eggplant Gotsu Do try preparing different types of fresh dishes. To try more delicious and favorite recipe of yours, do click on: www.vahrehvah.com. My rating: 4 stars: ★★★★☆ 1 review(s) You could always reach me at my below links:
My Cooking Videos Indian Recipes Indian Food Regional Indian Cuisines VahChef Sanjay Thumma
Enjoy Cooking and always remember that: “VahrehVah is all about inspiring others to cook”!