Ven Pongal Recipe | Khara Pongal Recipe | South Indian Breakfast Recipes | Startup Cooking

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