VEN PONGAL | KHARA PONGAL | SOUTH INDIAN BREAKFAST RECIPES
Ven Pongal is a popular South Indian food prepared with rice and moong dal either to a sweet or a spicy dish. Ven Pongal is often served to the God or diety as neivedyam in south Indian homes and temples or during pooja, or any other auspicious days. Ven Pongal is highly protein packed and tastes delicious with a aroma of ghee, cumin seeds and pepper corn. This recipe is one of the quick breakfast. It tastes best when served hot or warm with coconut chutney and sambar. Follow my step-by-step photo recipe to prepare ven pongal. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
RECIPE FOR VEN PONGAL | KHARA PONGAL
Course : Breakfast
Cuisine : South India
Author : Jayashree Karthik
Prep Time : 10 min
Cook Time : 20 min
Total Time : 30 min
INGREDIENTS
- 1 cup raw rice
- 1/2 cup moong dal (split yellow ones)
- 5 cup water
- salt as needed
- 1 tsp hing / asafoetida
- 1 inch ginger – crushed
- 2 tbsp ghee (clarified butter)
- 1 tsp cumin seed
- 1 tsp whole black pepper corn
- 1 tbsp cashews
- 1 spring curry leaves
PROCEDURE
- dry roast rice and dal separately till it becomes slightly hot (do not fry)
- take them in the sauce pot
- wash rice and dal in the running water
- add 5 cup water, salt, hing and crushed ginger
- mix well
- pressure cook rice and dal together for 4-5 whistles
- once the pressure subsides, open and mash the rice and dal using potato masher when it is hot and keep it aside
- heat ghee in frying pan
- add cumin seeds and pepper corn, fry till the pepper corn started to burst
- add cashew nuts and fry till the color changes to golden brown
- add curry leaves and saute till it turns crisp.
- add the seasoning in the ven pongal
- mix well
- serve hot with coconut chutney and sambar
- tastes delicious
Ven Pongal with Step-by-Step Photo Recipe
dry roast raw rice in the frying pan (do not fry)
add in the sauce pot
dry roast moong dal in the frying pan
add in the sauce pot
wash thoroughly in running water
add 5 cups of water
add salt
add hing
add crushed ginger
mix well
place the sauce pot in the pressure cooker
pressure cook for 4-5 whistles
once pressure subsides, open the cooker
mash well using potato masher
heat ghee in a frying pan
add cumin seeds
add pepper corn
fry well till pepper corn started to burst
add cashews and saute till the color changes to golden brown
add curry leaves and saute till it turn crisp
add the seasoning in the ven pongal
mix well
serve hot with coconut chutney and sambar
VEN PONGAL
