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Kovil Ven pongal
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Kovil Ven Pongal recipe

Tamilnadu temple style Ven Pongal recipe
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Dinner
Cuisine: Indian
Keyword: South Indian breakfast recipes
Servings: 2
Author: Jeyashri suresh


  • ½ cup Raw rice | sona masoori rice
  • ¼ cup Yellow moong dal
  • 4 cups of Water
  • Salt as needed
  • Asafoetida| hing 2 pinches
  • ½ tsp grated ginger
  • ½ tsp cumin seeds
  • 1 tsp ghee

To temper

  • 1 tbsp Ghee
  • 1 tbsp Oil
  • 1 tsp Whole black pepper
  • ½ tsp Cumin seeds
  • Curry leaves few
  • 2 tsp grated ginger
  • 2 pinches asafoetida
  • 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.