Ven pongal is a traditional South Indian breakfast recipe. It is a simple and easy dish that takes very less time to prepare.
But one thing I have noticed is the consistency of this pongal is never the same when tasting at different places.
I think it is best to prepare it in a consistency that is neither too thick nor too watery.
It is best served with sambar or white coconut chutney.
I have served it here with coriander coconut chutney and it tastes great this way too. Do try this simple and filling ven pongal recipe.
Ven Pongal | Khara Pongal Recipe
Ven Pongal recipe
- 1 cup raw rice
- 1/4 cup + 1 tbsp moong dal ( split yellow gram / pasi paruppu )
- 1 tsp cumin seeds ( jeera )
- 1 inch piece ginger, chopped finely
- 1.5 tsp black peppercorns
- A few curry leaves
- A pinch of asafoetida
- 6-7 cashew nuts
- 2 tbsp ghee
- Salt to taste
- Dry roast moong dal till it becomes light brown.
- Soak it along with the raw rice for 15 – 20 minutes.
- Pressure cook the rice and moong dal together along with salt and 4 cups of water for 4 whistles.
- Once the pressure gets released from the cooker, mash the cooked dal and rice mixture.
- Heat ghee in a pan. Fry the cashew nuts and keep aside.
- In the same pan, add asafoetida, peppercorns and cumin seeds.
- When cumin seeds start changing color, add chopped ginger and curry leaves. Stir for a few seconds.
- Add the seasoning to the ven pongal and serve hot. Enjoy!
- Make sure that you don’t burn the cumin seeds, otherwise the taste of the pongal changes drastically.
- You can season the pongal with oil but adding ghee gives the pongal a very good flavor.
- Ven pongal is best served steaming hot and tastes yummy.