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Easy Vegan Savoury Rice Pudding (Pongal)

11/14/2020

On the 6th annivesary of my American Moments food blog, I'm sharing a simple rice dish called Venn Pongal. Savoury Pongal or Venn Pongal as its commonly called in South Indian cuisine is a mix of rice with lentils and topped with an assortment of condiments. It is usually served as a breakfast dish with fresh coconut chutney and a lentil curry called sambar. Again, ghee is usually used to increase its taste, but a vegan version is shared here. A sweet version of this rice pudding called Sakkarai (Sugar) Pongal is also enjoyed by many.

Ingredients (for 2)

2/3 cup jasmine rice
1/2 cup moong dal
3 cups water
1/2 tsp turmeric powder
1/2 tsp salt

Tempering :

1 tbsp canola oil
5 - 6 curry leaves
5 - 6 cashew nuts
1 tsp peppercorns
1 tsp cumin seeds

Method

Boil the jasmine rice, moong dal, turmeric powder and salt in a pressure cooker with 3 cups water on high heat. After the first whistle, reduce the fire and switch off after 7-8 minutes.
Remove it from the pressure cooker and place onto a serving plate.
Take another small pot for tempering and fry the cashew nuts, curry leaves, cumin seeds and peppercorns and pour it over the cooked pongal.
Serve hot with coconut chutney and sambar.

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Easy Vegan Rava Kesari (Semolina Pudding)

11/14/2020

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Here is a recipe for a vegan version of an Indian semolina pudding called Kesari. Though it doesn't have the richness of a traditional Kesari which includes ghee, this is quite light and guilt-free.

Ingredients (for 4)

6 tbsps canola oil
1/2 cup raw cashew nuts (or you can just use roasted cashew nuts
1tbsp raisin (optional)
1 cup roasted rava (semolina)
2 and half cups water
1/2 cup sugar
2-3 pinches saffron
a pinch of salt
Glass baking dish

Method

Heat the oil and fry the raw cashew nuts for a few minutes till they are golden brown. If you would like raisins as well, fry the raisins. Set them aside on kitchen paper towel.
In the same oil, fry the roasted rava (semolina) for 10 mins on low to medium heat. Be watchful as the rava (semolina) shouldn’t turn brown.
In another pot, pour the 2.5 cups water, 1/2 cup sugar and 2-3 pinches saffron. Bring to a rolling boil. Don’t use orange colouring as the end result is too artificial looking. Saffron gives a natural yellow hue. Add the cashew nuts to the sugar syrup while boiling.
Pour the sugar syrup into the rava pot slowly. It will sizzle. Stir till you reach a thick kesari consistency.
Put into glass baking dish and flatten it. Cut into squares, if desired.

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Deliciously quick & easy vegetarian/
vegan recipes

Easy Vegan Savoury Rice Pudding (Pongal)

Easy Vegan Rava Kesari (Semolina Pudding)

Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.

Bon Appetit!

Subscribe to my mailing list HERE!

Categories

Archives

Deliciously quick & easy vegetarian/​vegan recipes

Easy Vegan Savoury Rice Pudding (Pongal)

Easy Vegan Rava Kesari (Semolina Pudding)

Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind. Bon Appetit!

Subscribe to my mailing list HERE!

Categories

Archives

Deliciously quick & easy vegetarian/
vegan recipes

Hi guys! I'm Nilofar Iyer and I have shared my dishes here for you to cook for your own family and friends with love and most importantly with their long term good health in mind.

Bon Appetit!