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Kovil Ven Pongal recipe
Tamilnadu temple style Ven Pongal recipe
South Indian breakfast recipes
Raw rice | sona masoori rice
Yellow moong dal
Salt as needed
Asafoetida| hing 2 pinches
Whole black pepper
Curry leaves few
Cashew nuts few
Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee.
Soak for 15 minutes if you have time.
Pressure cook for 6-7 whistles on medium flame.
In a pan add ghee and oil and add the cashew nuts, pepper, cumin seeds,asafoetida, grated ginger and curry leaves.
Once the cashews turn golden brown, switch off the flame.
Add the cooked rice and dal to this.
Mix everything well and add salt.
You can add ½ cup of boiling hot water to bring it to a right consistency, if it is thick.
Drizzle few drops of ghee if needed.
Kovil Ven Pongal is ready.
1. Adding ghee to the Pongal while it is cooking, gives softness to the Pongal.
2. Adding asafoetida while cooking and tempering, gives an amazing flavour to the Ven Pongal.