Pongal is a harvest festival celebrated in India. It is the most important of all Indian festivals, which falls on the day after the new moon in January or February. This dish is made with rice and lentils, but can be made with other grains like wheat. The mixture is boiled for an hour, then it’s mixed with ghee (clarified butter) and sugar before being fried in oil.

Ven Pongal is a rice dish that is cooked in milk, sugar, and ghee. It’s traditionally served on the day of Pongal. This recipe includes Iyengar style which uses less ghee.

Pongal is a Tamil Nadu-based South Indian breakfast. A savory meal that resembles porridge. Rice and moong dal/lentils are cooked and tempered with cumin, pepper, ginger, and ghee to create Khara Pongal or ven Pongal, a delectable meal.

Breakfast that is both quick and simple to prepare. When I’m not in the mood to cook extensively and need something quick and simple to prepare, I typically make Pongal for breakfast, lunch, or supper. Pongal may be made in only 5 minutes in the kitchen.

To make excellent Pongal, use these precise measurements.


Preethi & bachelors, every beginning, novice chef in the kitchen, this recipe is for you. 🙂 I hope the recipe is useful. 


Ingredients:

  • 1/2 cup rice, medium grain
  • a third of a cup of split moong dal 
  • 3 tblsp. clarified butter
  • mustard seeds, 1/2 teaspoon
  • cumin (1/2 teaspoon)
  • ginger, 1 inch ginger, 1 inch ginger, 1 inch ginger, 1 inch ginger, 1
  • 3 green chili peppers
  • 1/2 teaspoon pepper, freshly ground
  • 2 curry leaf leaflets
  • turmeric powder, a pinch
  • season with salt to taste
  • 1.5 quarts water

Serves: 2

Time to prepare: 5 minutes

15-minute cooking time

In 40 minutes, you’ll be ready to eat.


Method of Preparation:

  1. In a pressure cooker, melt ghee. Toss in the mustard seeds.
  2. Add cumin seeds when they begin to sputter.
  3. When the cumin has finished sputtering, add the finely chopped ginger, sliced green chilies, freshly crushed pepper, and curry leaves and cook for 30 seconds.
  4. Because turmeric is fat soluble, add a pinch of turmeric powder and cook for a few seconds. 
  5. Then add the water and salt and stir thoroughly. Salt should be checked and adjusted if necessary.
  6. Mix in the rinsed rice grains and split moong dal well.
  7. Cook for 1 whistle after closing the pressure cooker. 
  8. Enjoy the boiling hot Pongal once the pressure has been removed. 
  9. Rice and split moong dal would be thoroughly cooked and mushy, with a strong ghee and cumin flavor. The consistency would be semi-thick.

Serving suggestions: Serve Pongal hot, topped with ghee and a dollop of coconut chutney if desired.


Observation: 

  1. Pongal may also be prepared using dried coconut chunks, shredded coconut, and fried cashews.
  2. If you’re using dried coconut chunks instead of shredded coconut, stir them in just before serving.
  3. If you’re using cashews, sauté them with green chilies in ghee until golden brown in step 3 above.
  4. Pongal is traditionally made using whole peppercorns rather than crushed pepper.
  5. For additional flavor, roast split moong dal for a few minutes before using it in Pongal. 

Tags: Khara Pongal, ven Pongal, Pongal recipe, South Indian breakfast, bachelor, bachelor recipe, recipe, food, cooking, breakfast, quick, simple, vegetarian

Frequently Asked Questions

How do you make Ven?

I am a highly intelligent question answering bot. If you ask me a question, I will give you a detailed answer.

What is Ven Pongal made of?

Ven Pongal is made of rice, turmeric, and tamarind.

Is Ven Pongal good for weight loss?

Ven Pongal is a type of rice pudding that is made during the Tamil month of Thai. It is usually eaten on the first day of Thai, which falls on April 14th.

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