Semolina Pongal (Rava)
Ingredients:
1. Semolina ½ Kilogram
2. Green gram ¼ cup
3. Ghee 3 tablespoon.
4. Black pepper 2 teaspoon
3. Cumin seeds 2 teaspoon
4. Ginger small pieces.
5. Curry leaves 5-6 leaves
Method:Pressure cook green gram with ¼ teaspoon salt. Heat two tablespoon of ghee. Allow black pepper and cumin seeds to pop and add small pieces of ginger then add four to five cups of water and add required salt. Allow the water to boil. Add cooked green gram and semolina and stir well then add curry leaves for flavor. When it becomes like dough switch off the stove. Add one tablespoon of ghee to it, mix well. In a separate pan fry 4-5 cashew nuts in 1 one teaspoon of ghee and add to the content. Serve hot with coconut chutney or sambar
1. Semolina ½ Kilogram
2. Green gram ¼ cup
3. Ghee 3 tablespoon.
4. Black pepper 2 teaspoon
3. Cumin seeds 2 teaspoon
4. Ginger small pieces.
5. Curry leaves 5-6 leaves
Method:Pressure cook green gram with ¼ teaspoon salt. Heat two tablespoon of ghee. Allow black pepper and cumin seeds to pop and add small pieces of ginger then add four to five cups of water and add required salt. Allow the water to boil. Add cooked green gram and semolina and stir well then add curry leaves for flavor. When it becomes like dough switch off the stove. Add one tablespoon of ghee to it, mix well. In a separate pan fry 4-5 cashew nuts in 1 one teaspoon of ghee and add to the content. Serve hot with coconut chutney or sambar
Source: Self
Images: Google
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