Tamil Cooking Recipe

ntz; nghq;fy;

rikay;: ftpjh

Ven Pongal

Njitahd nghUl;fs;

muprp - 2 fg;
gaj;jk; gUg;G - miu fg;
kQ;rs; - rpwpJ
ngUq;fhak; - rpwpJ
fwpNtg;gpiy - rpwpJ
Ke;jpup - Njitahd msT
kpsF - miu B];G+d;
rPufk; - miu B];G+d;
,Q;rp - rpW Jz;L ( nghbahf eWf;fpaJ)
nea; - miu B];G+d;
cg;G - 1 B];G+d;

nra;Kiw

1. muprp gUg;G kw;Wk; kQ;rs; nghbAld; rw;W mjpf ePu; tpl;L Fioa
Ntf itj;J nfhs;sTk;

2. 2 B];G+d; nea;apy; kpsF rPufk; ngUq;fhak; fwpNtg;gpiy ,Q;rp
midj;ijAk; tWJ nghq;fYld; Nru;f;fTk;.

3. 2 B];G+d; nea;apy; Ke;jpupia tWj;J nghq;fYld; Nru;f;fTk;.

4. cg;Gk; kPjKs;s nea;Ak; Nru;j;J ed;F fyf;fTk;.

5. ntz; nghq;fy; jahu;.

Ingredients

RICE - 2 CUPS
SPLIT GREEN GRAM - 1/2 CUP
HING - A SMALL PINCH
CURRY LEAVES - FEW
CASHEWS - FEW
PEPPER - 1/2 T.SPOON
CUMIN SEEDS - 1/2 T.SPOON
GINGER - A SMALL PIECE FINELY CHOPPED
GHEE - 1/2 T.SPOON
SALT - 1 T.SPOON

Cooking Method

1. COOK RICE, GREEN GRAM AND TURMERIC POWDER
WITH EXTRA WATER AND KEEP IT ASIDE.

2. FRY PEPPER, CUMIN SEEDS, HING, CURRY LEAVES,
AND GINGER IN 2 T.SPOONS GHEE, AND ADD THIS TO
THE ABOVE PONGAL.

3. FRY CASHEWS IN 1 T.SPOON GHEE AND ADD TO THE
ABOVE.

4. ADD SALT AND REMAINING GHEE AND MIX
EVERYTHING WELL.

cq;fs; rikay; Fwpg;Gfis ,q;Nf gjpT nra;aTk;

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