Sago Pongal | Javvarisi Pongal
Easy to make sago Pongal | javvarisi Ven Pongal - Pongal – South Indian breakfast recipe
Servings: 3 people
Ingredients
- 1 cup sago | javarisi
- ¼ cup yellow moong dal
- 1 tsp black pepper
- 1 tsp cumin seeds
- Water as needed
- Cashew nuts few
- 1 tsp grated ginger
- Few curry leaves
- 1 green chili
- Asafoetida 2 pinches
- ½ tsp turmeric powder
- Salt as needed
- 3 tsp oil
- 2 tsp ghee
Instructions
- In a pan add sago and dry roast for 2 minutes.
- Transfer it to a vessel.
- Wash this 3-4 times.
- Soak in ½ cup water.
- Keep aside for an hour.
- In a vessel add ¼ cup moong dal.
- Add ¾ cup water and pressure cook for 4-5 whistles.
- In a pan add 1 tsp ghee and 3 tsp oil.
- Add 1 slit green chili, grated ginger, peppercorns, and cumin seeds.
- Add few cashew bits, asafoetida, and curry leaves
- Saute well till the cashew turns golden brown.
- Now add the cooked moong dal and mix well.
- Add the soaked sago to this.
- Add salt as needed.
- Now add 1 cup of water to this and mix well.
- Add ½ tsp turmeric powder.
- Soaked sago gets cooked fast.
- If needed add a little more water.
- Cook for 3 minutes.
- Drizzle 1 tsp of ghee towards the end.
- Mix well.
- Sago Pongal is ready.
- Serve hot.
Notes
1.You can add grated carrots while adding the pepper cumin seeds.
2. Sago Pongal tends to solidify and thicken quickly, so always serve it hot.
2. Sago Pongal tends to solidify and thicken quickly, so always serve it hot.
