Ven Pongal

Ven Pongal is a south Indian delicacy.Preparing ven pongal does not take much time. You can make pongal for breakfast, lunch or dinner. With harvest festival sankranti is around the corner you should try this  dish. It tastes great with sambar or coconut chutney.


½ cup rice

½ cup moong  dal

1 inch ginger (grated)

1 green chilli chopped

10 cashew nuts

½ tsp cumin seed

1 tsp pepper corn

One pinch of asafetida

1 sprig curry leaves

2 tbsp ghee

Salt as required


Dry roast dal  and rice for a minute or until it turns aromatic

Wash the same under running water and transfer  it in a pressure cooker

Add 2 cups of water and salt to it.

Cook for  3 or 4 whistles on a medium flame.

Let the pressure settle down and then remove the lid.

Both the rice and the moong dal should be cooked well

If you desire you can mash up a bit to get creamy consistency

Heat a pan with two tablespoon ghee

Fry cashewnuts till golden and set aside

Add cumin and pepper corn. Allow them to splutter

Then add grated ginger, chopped green chilli and hing to it.

Now  pour the tempering on the pongal  along with fried cashewnuts ,

Mix well . add more ghee if required

Serve pongal with coconut chutney and sambar

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