ven pongal recipe

Ven Pongal Recipe | How to Make Khara Pongal Recipe

What is Ven Pongal?

A very popular Indian recipe from South India, Tamil Nadu, to be particular, made with rice and lentils, tempered with whole black pepper, cumin seeds, curry leaves, ginger, green chilies, and roasted cashews, is ven pongal/khara pongal. It is served with sambar and coconut chutney. Ven pongal is a very easy, healthy and savory rice recipe. There are plenty of variations of ven pongal, the sugary version is called the sakkarai pongal, pongal with vegetables and more. Various pongal recipes are prepared on the festival of pongal, which is the harvest festival celebrated in South India. Generally served as a breakfast recipe, it can also be a healthy lunch recipe or dinner recipe. Ven pongal is also a part of the breakfast menu at many hotels.

Let’s talk about the ingredients for Veg Pongal Recipe

Ven Pongal is an easy rice recipe. It can be prepared in a number of ways. I have prepared this Pongal recipe in a pressure cooker. You can cook it in a cooking pan or by placing a bowl in the pressure cooker instead of cooking directly in it. The cooking time will vary in each case. Veg Pongal recipe is a must-try for the people who like rice recipes. Here is what you need to make this khara pongal:

Rice, lentils and the ratio: Raw rice or sauna masuri rice is used to make ven pongal. However, you can also use regular rice. Split moong dal is used and there is no choice or option for this ingredient. Next question is the ratio! I read a number of recipes for ven Pongal. Two things were constant among them. 1) The use of rice and lentils 2) The variation in the ratio! 1:1 or 2:1 or 4:1, was the range of ratio. I have used 2: 1 i.e. 2 parts rice and 1 part dal.

Ingredients for the tempering: The next constant thing in all the recipes was the tempering. Each recipe called for the same ingredients, no more, no less! Ghee, cumin seeds, black peppercorn, curry leaves, ginger, and chili. Well, the authentic khara pongal has black peppercorns. However, crushing and using them is also an option. Likewise, even cumin seeds can be crushed and added. If ven pongal is to be served to God as bhog, green chilies should be avoided.

Similar recipes on the blog:

Rice recipes are such as curd rice, tamarind rice, and tomato rice are absolute delight for the rice lovers.

How to serve Ven Pongal?

Serve it with coconut chutney for a weekday breakfast.

How to make Ven Pongal?

1.This recipe serves 2-3 persons.

ven pongal recipe

2.Dry roast ¼ cup moong dal for 2-3 minutes or till aromatic. Do not brown it.

ven pongal recipe

3.Transfer to a pressure cooker. Add in ½ cup rice.

ven pongal recipe

4.Wash the roasted dal and rice properly.

ven pongal recipe

5.Add in 3 cups of water and salt to taste.

ven pongal recipe

6.Pressure on high flame until 1 whistle. Thereafter on low flame for 10-12 minutes. Let the pressure release.

ven pongal recipe

7.To make the tempering heat 2 tbsp of ghee. Add in 1 tsp cumin seeds (jeera). Cook till aromatic.

ven pongal recipe

8.Next goes in 8-10 black pepper corns (sabut kali mirch). Cook for a minute.

ven pongal recipe

9.1 tsp chopped ginger and 1 chopped green chili goes in next. Cook for a minute.

ven pongal recipe

10.Add in a spring of curry leaves.

ven pongal recipe

11.Also add a handful of cashews. Cook till pinkish.

ven pongal recipe

12.Next add in a pinch of turmeric powder. Cook for 30 seconds.

ven pongal recipe

13.Add the tempering to the cooked pongal.

ven pongal recipe

14.Serve warm. Bon appétit!

ven pongal recipe

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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