Ven Pongal

Are you a fan of traditional South Indian breakfasts? If so, then you must try Ven Pongal, also known as Kara Pongal, especially during the Pongal festival. This comforting and nutritious dish is not only popular in South India but loved by people all around the world.

To make the perfect Ven Pongal, it's important to use the right type of rice. Raw ponni rice is the preferred choice, but some people use seeraga samba rice or sona masuri rice. The key to giving this dish its distinct flavor is by adding black peppercorns and Jeera. Make sure to splutter the peppercorns before adding cumin seeds, grated ginger, curry leaves, asafoetida, and cashews one by one. If you prefer crushed peppercorns, reduce the quantity to half.

One thing to keep in mind is that if your Pongal is watery when you open the lid, don't worry because it will thicken as it cools down. But if it's too thick like pulao, then add some hot water and mix well. Finally, if you want to give it a richer taste, add an extra tablespoon of ghee in the end.

In conclusion, Ven Pongal is a must-try dish for breakfast enthusiasts. It's not only easy and fast to prepare but also light on the stomach and packed with nutrition. So why not give it a try and let us know how it turns out? Happy Pongal!

You may also like my other Pongal recipes like Sakkarai Pongal, Medhu Vadai, Paruppu Vadai, Vazhaipoo Vadai, Vazhai Thandu Poriyal, Millet Sweet Pongal, Avial, Coconut Chutney, Sambar and Millet Bisi Bele Bath.

Ven Pongal 2018-05-18

Ven Pongal

Serves 3
Prep Time: 00:05
Cook Time: 00:15
Total Time: 00:20

Ingredients

• 1 cup raw rice
• 1/2 cup moong dal / pasi paruppu
• 1 tsp ghee
• 4 cups water
• 2 to 3 tbsp ghee
• 10 to 15 cashews
• 1&1/2 tsp whole black pepper corns
• 1 tsp cumin seeds
• 1/4 tsp asafoetida
• 1 tsp grated ginger
• few curry leaves
• as needed (I added 1 tsp) salt

Instructions

• Wash the rice and dal together a couple of times with water and drain very well and keep it aside in a separate bowl.
• Meanwhile, heat a pressure pan or a cooker with 1 tsp of ghee over medium heat.
• When the ghee melts, roast the rice and dal until a nice aroma comes. No need to brown them.
• Then add 4 cups of water and salt, and pressure cook it for 4 whistles.
• After 4 whistles, switch off the heat and wait until the pressure gets released by itself.
• Then open the lid and mash it well.
• Meanwhile, heat a small pan with 2 to 3 tbsp of ghee, over low heat.
• When the ghee melts, fry the peppercorns until spluttering.
• Further, add cumin seeds, grated ginger, curry leaves and asafoetida one by one.
• Finally, add cashews and fry until they turn into golden brown.
• Switch off the heat, and pour this entire tempering to the mashed rice and dal mixture and mix well until they are combined.
• Remove from the heat and cover with the lid and keep the ven pongal aside for 5 mins. Because this step allows the tempering flavors to infuse with the pongal and it enhances the aroma.
• Then remove the lid and serve ven pongal hot with sambar or coconut chutney.

By Santhi Therese
The Indian Claypot