“Ven Pongal recipe with video and step by step pictures, A popular South Indian breakfast made by cooking rice and lentils, garnished with cumin, whole pepper and cashews topped with ghee. Ven Pongal or Khara Pongal is a popular South Indian breakfast recipe made with raw rice and yellow moong lentils. In Tamil Brahmin households, we make this Ven Pongal in the month of
Margazhi, also called as Dhanur maasam. Nothing like savouring this delicious
Pongal with chutney and sambar along with a piping hot cup of filter coffee. I
sometimes also make Ven Pongal for dinner. Nowadays, many of us refrain from
eating white rice due to health reasons. Hence, I have also tried making Ven Pongal
by replacing rice with either millets Thinai Ven Pongal or sooji Rava Ven
Ven pongal recipe
Preparation Time : 10 mins | Cooking Time : 30 Mins |Serves: 4-5
Raw rice | sona masoori 1 cup
Yellow moong dal 1/2 cup
Asafoetida 2 pinches
Ghee 2 tblsp + 1 tsp
Oil 1 tblsp
Cumin seeds 1 tsp
Pepper 1 tsp
Ginger grated 1 tblsp
Cashew nuts 8-10
Salt as needed
Milk 1/4 cup (optional)
Curry leaves few
Video of how to make ven pongal
- Roast the rice and dal in a pressure cooker for 5 minutes. Let it be just hot enough. Do not burnt.
- Add 5 cups of water and asafoetida and 1 tsp ghee to this.
- Ghee gives a soft texture to the ven pongal, you can add oil also.
- Pressure cook till 4-5 whistles.
- When it is done, add salt and mash this nicely with the back of the ladle.
- Add milk to this and mash it well. Adding milk gives a creamy texture. If you do not want skip it. You can add 1/4 cup of hot water.
- In a pan, add the ghee and oil and throw in the black pepper, cumin seeds,ginger and curry leaves when it crackles add the cashew nuts and saute in a low flame till it becomes golden brown colour.
- Switch off the flame.
- Mix the spices to the cooked rice and dal.
- Mix well.
- If you want just add a spoon of ghee to this and mix well.
- Enjoy ven pongal with Onion Gotsu or thakkali sambar.
- Many times I have tried ven pongal with parboiled rice also and that turned out well.
- Pepper, cumin seeds, curry leaves can be crushed coarsely and added to this.
- You can add a pinch of turmeric powder while cooking the pongal. If adding add it while pressure cooking it.
- Adding asafoetida while cooking the ven pongal gives a wonderful flavor, so do not skip this step.
- Adding ghee or oil before cooking the rice, gives a nice texture and softness to the Ven pongal.
Check out my Tiffin Sambar recipe
Check out my Sakkarai Pongal | Sweet Pongal Recipe.
Perfectly done Jai.Just tempting.
Jeyashri – romba pasikudhu.. am on strict diet n this yummy pongal is making me mad.. awesome n perfectly made.. looks like kovil pongal so mussshhyy ..my husband would love it this way..
Flavourful and yummy pongal…
The dhonnai and pongal makes me drool seriously 🙂
nice presentation on dhonnai. Wish I could get them as prasadam now :p
very tempting pongal…very quick n easy …yummy
An all time favorite in our house..Love the way you've presented it in Donnais
its been a long time i want to post pongal.ur presentation is awesome. Lovely clicks 🙂
very delicious pongal…looks yummmm…love ur presentation.:)
This is too tempting!!
comfort food awesome….
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Beautiful clicks and pongal..
Heard abt this dish a lot..looks n sounds yumm,Thanx for sharing..
Very tasty and nutritious looking pongal. Excellent preparation.
jey, absolutely love the pictures in this post 🙂 superb-aa irukku!
Looks absolutely good.. inviting clicks !!
Delicious and flavourful pongal.
Beautiful pongal recipe.
love this pongal, my comfort food..
Pongal looks yummy and nice presentation.
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Yumm Ven Pongal recipe Dear.Deliciously presented. Luv it
Pongal luks so delicious…Luvly click,jayashri
All time favorite in our house,makes me hungry.
Very beautifully and perfectly prepared. Looks tempting.
Wat difference does it make wen we add milk.
Adding milk will give a creamy texture. You can skip that too
When to add salt? And how many grams are one cup?
Thanks. Simple language. Clear instructions. High clarity of thought. God bless. I have 2 questions. Could you please tell us How to make puffy puris & how to make "seerannam" ?
Thank u so much for your sweet words. Will post the recipe for poori soon
Addition of pinch of perungayam (Asafoetida/Hing)enhances flavor and helps for easy digestion.
very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
chakkara pongal recipe
Neenga sonnamathiri mutual muraya panna. Romba nalla irunthathu Mikka nandri
LOOKING ONLY TEMPTING
U r family is lucky to have u…i tried the paal paniyaram recipe…my son addicted to the paniyaram…thank u very much u r recipes are simple and delicious…?
Must add a pinch of asafoetida for excellent flavor and taste.
Aftr sometime pongal become dry ?? Wt to do to avoid it ??
Boil 1/2 cup of water into a rolling boil and add it to the pongal while stirring it. This will keep it moist and even if you feel it is dry, you can sprinkle some very hot water and make it loosen and moist.
Awesome Pongal… Turned out perfect and yummy. Enjoyed thoroughly with family… Thanks you!
Happy Pongal! Today I made this Pongal for breakfast with Onion gotsu as recommended. This is my first time cooking both dishes. It came out so perfectly and delicious. Thanks for your clear instructions.
Thank you so much for the feedback Reena.
I can’t tell you how happy I am to find your blog. South Indian cooking is all about nuance and subtle flavours.
I could never get pongal consistency right and the flavours too… I made this today and felt the comfort of home cooked food. I have tried your moor kuzhambu recipe and loveeed it!
Anna Dhata Sukhinobhavandu ✨😊🌼
So happy to know that. Thank you so much. Feeling so blessed.