Vegan Ponggal rice with a side of vadai and chickpeas. Image Source: Tulsi's Vegan Kitchen on Malaysian Vegan

Vegan Ponggal Rice by Tulsi's Vegan Kitchen

Recipe: Vegan Ponggal Rice

As part of Ponggal - the Tamil harvest/thanksgiving festival, Tulsi's Vegan Kitchen shares her mum-in-law’s recipe for cooking vegan ponggal rice by substituting dairy milk with cashew milk. Feel free to use any dairy-free milk if you prefer (the important thing is we leave the cows alone).

Check out our Ponggal Collection.

Recipe details

Source: Tulsi's Vegan KitchenCheck out her YouTube channel and her blog for more vegan recipes.

Portion: 5 servings

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients

To soak or boil:

water for rice, jaggery/brown sugar and cashew milk

Rice mixture:

1 cup raw rice

1/4 cup split green lentils or roasted mung dal

1/4 teaspoon salt

Fried mixture:

1 tablespoon coconut oil

3 cardamom pods, crushed

2 tablespoons cashew nuts

1 tablespoon raisins

Dissolved jaggery/sugar:

1 cup jaggery or brown sugar

Dairy-free milk:

1 cup cashew nuts for making non-dairy milk

or

1 cup of any dairy-free milk of your choice if you're skipping the cashew milk making process (we recommend oat barista milk)

    Check out our Ponggal Collection.

    Method

    1. Soaking: Soak green lentils for 5 hours. If you're making the cashew milk, soak 1 cup of cashewnuts in hot water for 2 hours.
    2. Rice mixture: Wash rice and lentils/mung dal separately, roast the mung dal if using mung dal, then put the rice and lentils/mung dal together in a pot. Add 4 cups of water and a pinch of salt. Bring to boil and then lower the flame and allow the rice mixture to simmer over low heat until it is well-cooked.
    3. Fried mixture: Lightly warm up the coconut oil in a pan and fry the cardamom pods, cashewnuts and raisins until slightly brown.
    4. Dissolved jaggery/sugar: Boil the jaggery or brown sugar in a half cup of water until sugar is dissolved. Sieve the mixture to remove any impurities.
    5. Prepare the cashew milk (skip if using ready-made dairy-free milk): Wash the soaked cashewnuts and drain the water. Then add 1 cup water and grind in a mixer-grinder until smooth and milky.
    6. Everything together: When the rice mixture is cooked, add the dairy-free milk, dissolved jaggery and fried mixture.
    7. Mix well and simmer for 5 minutes.
    8. Remove the rice from the stove and serve (optional sides: with vadai and chickpeas).

    If you want to serve with vadai and/or chickpeas stir-fry, check out her recipe videos below:

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