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South Indian Breakfast - Ven Pongal & Kadamba Sambhar
South Indian Breakfast - Ven Pongal & Kadamba Sambhar

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We hope you got benefit from reading it, now let’s go back to south indian breakfast - ven pongal & kadamba sambhar recipe. To cook south indian breakfast - ven pongal & kadamba sambhar you only need 26 ingredients and 15 steps. Here is how you do it.

The ingredients needed to make South Indian Breakfast - Ven Pongal & Kadamba Sambhar:
  1. Get For Pongal :
  2. Provide 1/2 Cup Raw Rice
  3. You need 1/4 cup Moong Dhal/Paasi Parupu
  4. Take 1 tsp Ginger chopped
  5. Provide 1 pinch Hing/Asafoetida
  6. Get 1 tsp Black Pepper Corns
  7. Prepare 1 tsp pepper powder
  8. Prepare 2 tbsp ghee
  9. You need 2 tsp jeera/cumin seeds
  10. Get 1/3 cup Milk
  11. Use as needed Few Cashew Nuts
  12. Use as needed Curry Leaves Little
  13. Get to taste Salt as per taste
  14. Take For Kadamba Sambhar:
  15. Use 2 tsp Oil
  16. You need 1 tsp Methi /Fenugreek seeds
  17. Take as needed Mixed Veggies(Carrot,Beans,Peas,Sweet Potato,Potato) You can add veggies of your choice
  18. Prepare as needed Small Ball of Tamarind (Extract Paste)
  19. Take 2 tsp Sambhar Powder
  20. Provide 1 tsp Coriander Powder
  21. Get 1/3 cup Toor Dhal + 2tbsp Moong Dhal with little Turmeric Powder (Pressure cook it for 3 whistles)
  22. You need To Temper:
  23. You need 1 tsp Mustard Seeds
  24. Provide 1/2 tsp Urad Dhal
  25. You need as needed Curry Leaves Few
  26. You need to taste Salt
Instructions to make South Indian Breakfast - Ven Pongal & Kadamba Sambhar:
  1. For Pongal: Dry Roast raw rice and moong dhal in a pressure cooker.
  2. Keep that aside.Add 1 tbsp ghee,ginger and hing.Saute for a min.
  3. Add 3 cups of water,required salt and pressure cook them for 3 or 4 whistles.
  4. Once cooker is released mash the cooked rice and dhal well (Add water if it is too dry) and boil for sometime.
  5. In the end before tempering add milk and mix well and boil for a min. (This gives pongal a creamy texture and an awesome taste).
  6. Add the black pepper powder.
  7. Take a tempering pan and add 1 or 2 tbsp of ghee. Once it is hot add the jeera,black pepper corns,curry leaves and cashew nuts. Saute well.
  8. Add the tempering to the pongal and serve hot with Sambhar and Chutney.
  9. Kadamba Sambhar: In a kadai add little oil. Once it heats up add little mustard seeds. Once it splutters add the methi seeds and saute.
  10. Add the mixed veggies and saute them for a min.
  11. Add the Sambhar Powder,Coriander Powder and salt and mix it well.
  12. Extract the tamarind and add them to the sambhar and add water.
  13. Boil them till the veggies get cooked well.
  14. Mash the toor dhal+moong dhal and add them by adjusting water if required.
  15. Boil till you get the froth and temper with Mustard seeds,Urad Dhal and Curry leaves.

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