Venn Pongal

Srilatha South Indian Leave a Comment

Print Recipe
Venn Pongal
Ven pongal (white pongal) is a simple and soothing comfort food. The main ingredients are white rice and split moong dal, with very few spices/seasonings. It is easy to digest and therefore makes a great comfort when you're sick and craving something warm. It is made during the month of Margazhi/dhanur (roughly mid December- mid Jan) in the early mornings. My memories of school days during this time is going to the temple early in the morning to get the hot prasadam of pongal (sweet and savory). A point about pongal: If you don't have fresh ginger, curry leaves, black pepper, cumin, cashews, and ghee, don't even attempt it because none of these ingredients are optional for a good pongal.
Cook Time 30 - 45 minutes
Servings
servings
Ingredients
Cook Time 30 - 45 minutes
Servings
servings
Ingredients
Instructions
  1. Dry roast the moong dal until fragrant, just a few minutes
  2. Wash the rice
  3. Pressure cook rice and dal with 3-4 cups of water; let the pressure come down normally before opening
  4. Gather the tempering ingredients
  5. In a big enough pan, melt 2 tsp ghee (or a mix of oil and ghee), reserving the rest of the ghee
  6. Add the curry leaves, coarsely crushed black pepper and cumin, ginger, cashew nuts and saute for a few minutes until the cashews are browned nicely
  7. Remove the cashews to a plate
  8. Add to the pan, while on low heat, half a cup of water and let it come to a rolling boil
  9. Add the rice and dal mix, salt, and mix everything together, adding the rest of the ghee a little bit at a time, and cook everything together for a few minutes
  10. Turn off the heat, and add the cashew pieces
  11. Serve with sambar, chutney, or eggplant gothsu
  12. Here, a classic mini breakfast - pongal, vadai, chutney and sambar
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *