Carrot Pongal

Ingredients	Quantity
Yellow gram dal	½ cup
Rice	1 cup
Carrots and peas	125gms each
Coconut milk	½ can
Tomato	1 medium
Turmeric powder	1 tsp
Green chillies	2
Ginger	1 small piece
Cilantro and mint leaves	few
Mustard seeds	½ tsp
Salt	1/3 tsp
Oil	4 tbsp

This is a medley of rice and pulses with carrot and peas.

Divide the coconut milk in half

Grind ginger and chillies to a paste.

Heat 4 tbsp. oil and toss in the mustard seeds.

Add the vegetables and fry for 5 minutes.

Put in the ginger paste, tomato, salt and turmeric powder.

Cover tightly and cook until the carrot and peas are almost done.

Mix in the rice dal, half the milk along with enough water to stand 1 inch above the rice.

Bring the water to a boil.

Reduce heat and cook until the rice is almost tender.

Put in mint and coriander leaves.

Pour in the other half of the milk and continue cooking until the rice is tender.

Remove from fire and serve hot.

Ven pongal

Ingredients	For 4	For 100
Rice	500gms	11kg
Split green gram	225gms	5.6kg
Cashew nuts	30gms	680gms
Pepper	10gms	225gms
Cumin	3gms	30gms
Ginger	10gms	225gms
Fat	50gms	1.25kg
Salt	to taste	80 – 100gms
Water	1ltr	25ltr

Heat the fat. Fry cashewnuts till golden brown and remove. Fry whole pepper and cumin. Add gram and fry lightly. Remove. Boil the water add washed rice and fried gram. When half cooked, add salt and chopped ginger. When done, add cashewnuts and remaining fat. Serve with coconut chutney.