Thengai Pongal | Coconut Pongal | Masterchefmom's Pongal 2019 Special Recipe

Hi Supermoms,

I am super excited to share the special recipe that I have created for this year's Pongal Festival- Coconut Pongal . Before sharing the recipe, I need to share the story behind the recipe.

Though my husband , daughter and myself  love  Ven Pongal , my son is not a fan of this tiffin. So, whenever I make pongal for breakfast or brunch, I make something else that he likes. He liked the Pongal Fried Rice that I had made a few months ago and that really motivated me to keep trying different versions of pongal , so that he will fall in love with it just like us. 

I wanted to add his favourite ingredient - coconut and also use less of whole peppercorns and cumin seeds . The most favourite side dish for Ven Pongal is Coconut Chutney . So, thought of integrating coconut chutney into the pongal . Also, the big chunks of fresh ginger was not a very popular ingredient. So, used dry ginger powder . So, the coconut pongal has all the essential pongal flavours in a suble form , blended well along with red chillies and coconut. 

Adding ghee roasted cashew nut makes it richer and more delicious. A tasty pongal recipe that is so simple and refreshing. The coconut pongal was polished off in minutes and was finger licking good. You can serve it with Vengaya kosu , Pongal Kuzhambu or Kathirikkai/Brinjal Gothsu . 

Thengai Pongal | Coconut Pongal Recipe :

Preparation time : 10 minutes

Cooking time : 20-25 minutes

Serves : 3

1 cup = 250 mlc cup

Ingredients:

1 cup raw rice ( I used Sona Masoori)

1/2 cup husked and split green gram/moong dal

4 cups water 

salt to taste 

For tempering :

1 tablespoon ghee/clarified butter 

1 teaspoon bengal gram/channa dal

4-5 dry red chillies

1/2 teaspoon grated dry ginger 

4-5 black peppercorns ( freshly and finely powdered)

1/2 teaspoon cumin seeds ( freshly and finely powdered) 

1 sprig curry leaves ( torn roughly ) 

1 cup fresh coconut ( grated) 

5-6 cashew nuts ( halved) 

Tempering Ingredients

Method :

1. Wash  the rice , moong dal together.

2. Add water and salt  and pressure cook them over medium flame upto 4 whistles and switch off.

3. Heat a kadai or a heavy bottom pan/vessel with ghee and roast the cashew nuts , remove and set them aside.

4. In the same kadai, using the remaining ghee, add other ingredients given under ' For Tempering'. 

5. Add the roasted cashews also along with the tempering and pour it into the cooked rice and dal mixture.

6. Mix well and serve immediately.

Chef tip : If the rice and dal mixture is too dry, you can heat a cup of water and add it to the mixture. Keep it on low flame for 5 minutes and keep stirring till well blended and serve. For additional taste, add a dollop of ghee on top of the pongal when serving. 

Your Scrumptious Coconut Pongal is now ready . 

Happy Cooking !

With love,

Masterchefmom