Ingredients require to make pongal sundae
Jeera - 1 tsp
Mustard - 1 tsp
Ghee - 5 tsp
Red Chilli - 3
Ginger - 5 cm piece chopped finely
Cashew - 5 chopped coarsely
Carrot - 1
Corriander and curry leaves - 1 sprig
Peas - 10 nos
Rice - 1 cup
Moong dal - 3/4 cup
jaggery syrup - 3 tsp
Procedure to make recipe Pongal sundae
Put dry roasted jeera and black pepper in a mixer and grind it to make a coarse powder and keep aside. Dry roast moong dal and put the roasted dal and rice in cooker. Leave it for half an hour without the whistle on top.
Meanwhile, pop some mustard seeds with ghee and fry some urad dal along with it. Then add curry leaves, red chilli, ginger and cashew nuts. Fry till cashew turns golden brown.
Now mix this fried preparation with the boiled mixture. Add the coarse powdered mixture, which we prepared previously and some jaggery syrup and coconut extract (if required). Place in low flame for 5 minutes. Add some salt and lemon extract. Garnish with corriander and red chilli flakes.
Add a few dashes of tomato ketchup. Cut carrots lengthwise and poke the pointy ends on top. Some partially cooked peas may also be added to enhance the flavour. Serve with hot sambar and coconut chutney.
Try this and tell me how it tastes :)