VEN PONGAL

Soak 1 cup of raw rice for /2 hour. Boil 3 cups of water and 2 cups of full cream milk in a cooking vessel. When it starts simmering, add the rice to it and cook on a medium flame until the rice is almost cooked. Add 1 cup of shredded coconut and a little salt. Mix well and cook until it is done.

[This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. In villages, the remaining pongal is immersed in water and kept overnight in the same mud vessel. In the morning it will be a heavenly taste to eat this with sweet curd and one day old pongal kuzhambu. ]