Ven Pongal
Ven Pongal is a traditional as well a popular South Indian breakfast, during the Pongal festival. Ven Pongal is also called as Kara Pongal. It is a comfort – food
Ven Pongal is a traditional as well a popular South Indian breakfast, during the Pongal festival. Ven Pongal is also called as Kara Pongal. It is a comfort – food as it is easy and fast to prepare. It is light to the stomach and at the same time, very nutritious. So friends, try this out and let me know it came! Happy Pongal!
VenPongal
Furthermore, I would like to share some of my suggestions for making delicious ven Pongal. Firstly, try to use raw ponni rice for this recipe. but some people use seeraga samba rice or sona masuri rice. Black peppercorns and Jeera are the key ingredients for making ven pongal. Spluttering of peppercorns is a must, before adding cumin seeds, grated ginger, curry leaves, asafoetida and cashews one by one. If you don’t like whole peppercorns, then crush the black pepper coarsely and add. If you use crushed peppercorns, then reduce the quantity to half.
Secondly, if the Pongal is watery when you open the lid, don’t worry because pongal will thicken when it cools down. but, if it is thick just like pulao, then add some hot water and mix well. Finally, if you want it to be rich, add one more tablespoon of ghee lastly.
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 01:46:35
Serves 3 Print Prep Time 00:05 Cook Time 00:15 Total Time 00:20
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 of 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
- salt as needed (I added 1 tsp) How to cook rice and dal
- 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. How to make ven pongal
- 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 https://theindianclaypot.com/
Ven Pongal
Serves 1
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
