Ven Pongal and Puli Thogayal

For the Pongal :

Ingredients:
Raw rice - 1 cup.
Fresh water - 4 cups.
Ghee - 1/4 cup.
Moong dal (Payatham Parrupu) - 1/4 cup.
Asfoetida - a pinch.
Peppar - 1/2 tablespoon.
Jeera - 1 tablespoon.
Ginger - a small piece. (optional).
Cashew nuts - 10 - 12.
Salt to taste.

Preparation :
1. Take a thick bottomed vessel and add the raw rice,moong dal,water,salt,asafoetida and a teaspoon of ghee and pressure cook.
2.Coarsely crush peppar and jeera and also finely chop the ginger.
3.Transfer the pongal into a dish and place the peppar,jeera and chopped ginger on the top of it.
4.In a pan , add a some ghee and roast the cashew nuts until golden brown.
5. Pour the hot ghee and cashew nuts on the peppar,jeera and ginger placed on the pongal.
6. Add the rest of the ghee to the pongal and mix it well.

For Puli Thogayal:

Ingredients:
Tamarind - Size of a small lemon.
Asafoetida - a pinch
Green chilles - 2-3
Salt to taste.

Preparation:
1. Put all the ingredients in a mixer .
2. Add very less water and grind it to a smooth paste.
3.Puli thogayal is ready and goes very well with pongal.