Ven Pongal, South Indian Breakfast


by
Ven Pongal

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
वैन पोन्गल - हिन्दी में पढ़ें 

Added to 63 cookbooks   This recipe has been viewed 66663 times

Ven Pongal is South India’s equivalent of the North Indian khichdi. Cooked rice and moong dal are flavoured with ginger, crushed peppercorns and cumin seeds, and garnished with ghee-roasted cashew nuts and curry leaves.

Ven Pongal has a unique flavour and consistency, which are rich yet soothing. It is made as an offering to Gods during pujas, especially in the month of Margazhi or Dhanurmasa, which extends from mid-December to mid-January.

Hot and spicy Ven Pongal dripping with ghee tastes heavenly in the cold winter mornings – just one small serving feels like a feast!

Many families follow the practice of making this dish in an earthen pot during the Pongal festival celebrated in South India in mid-January.

Interestingly, this seemingly divine recipe is also a common breakfast item, which you get in all restaurants and even morning trains.

Try other South Indian recipes like Chakkra Pongal or South Indian Stir Fry Rice .

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Ven Pongal, South Indian Breakfast recipe - How to make Ven Pongal, South Indian Breakfast

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Method
    Method
  1. Heat a small non-stick pan, add the yellow moong dal and dry roast on a medium flame for 3 minutes.
  2. Wash the dry roasted yellow moong dal and rice.
  3. Combine the moong dal- rice mixture, asafoetida, ½ tsp of cumin seeds, ginger, salt and 3 cups of water in a pressure cooker, mix well and pressure cook for 5 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Add ½ cup of hot water and mix well. Keep aside.
  6. Heat the ghee in a small non-stick pan and add the remaining 1 tsp of cumin seeds and sauté on a medium flame for 30 seconds.
  7. Add the cashewnuts, coarsely crushed peppercorns and curry leaves and sauté on a medium flame for 30 seconds.
  8. Add the tempering to the dal-rice mixture and mix well.
  9. Serve immediately with ghee.
Accompaniments

Coconut Pachadi / Coconut Raita 
Cucumber Pachadi, South Indian Cucumber Raita 
Doodhi Pachadi / Spicy Doodhi Raita 
Red Pumpkin Pachadi 
Tomato Pachadi, How To Make Tomato Pachadi 

Nutrient values (Abbrv) per serving
Energy212 cal
Protein5.5 g
Carbohydrates29 g
Fiber2.2 g
Fat8.2 g
Cholesterol0 mg
Sodium5.6 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Reviews

Ven Pongal, South Indian Breakfast
5
 on 14 Jan 18 02:18 PM


Thi s is a famous southindian dish which also has an accompanient to go with it a tamarind sauce,pls post that recipe too. Thanks
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Reply
15 Jan 18 09:35 AM
वैन पोन्गल
5
 on 26 Oct 16 11:05 AM


Tirupati Darshan ke liye jab mein aur family gayee the, tab is tarah ka rice prasad me mila tha. Maan hi maan soch tha ki yeh rice ghar me banavoga. Yeh recipe banake dekhi. Pasad kiya sabne. I am nearby to the prasad we ate at Tirupati balaji mandir.
Ven Pongal
5
 on 05 Mar 16 04:36 PM


Authentic south indian taste...hv been demanded to make it again n again...everyone just loves it..a gud change from the regular khichdi
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Tarla Dalal    Thanks Jyoti. We are delighted you loved the recipe. Please keep posting your thoughts and feedback. Happy Cooking.
Reply
07 Mar 16 12:01 PM