Ven Pongal is a South Indian comfort breakfast often served with chutney and sambar. Made with raw rice and split yellow moong dal, it becomes light on the stomach and easy to make.
Ven Pongal is also served as Neiveithiyam to God, similar to sarkarai pongal on auspicious days. It is also one among the foods prepared during the four day long Pongal festival.
Every restaurant in Tamilnadu will definitely have ven pongal in their breakfast menu. And in each house, they make with a small variation but it makes a lot of difference in the outcome.
Variation comes in the rice:dal ratio, some use slightly crushed peppercorns instead of the whole one’s, quantity of ghee used. Venpongal is my dad’s favourite breakfast and my mom makes it often.
We all like to eat it with chutney and sambar ( along with urad dal vada or chana dal vada) but it is also served with brinjal or anyother vegetable gotsu or simply with chutney.
To check the video of making ven pongal, click the link below:
Let’s check the recipe now.
1 cup= 200 ml.
Raw rice- 3/4th cup
Yellow Moong dal- 1/4th cup
Cumin seeds- 3/4th tsp
Black peppercorns- 1 tsp
Ginger- 2 tsp (finely chopped)
Cashewnuts- 10 ( split into half or chopped)
Curry leaves- 1 sprig
Asafoedita powder- 1/8th tsp
Ghee- 2 tbsp plus 1 tsp
Salt- as needed.
Use good quality ghee. You can use 1 more tbsp of ghee if you would prefer.
When you open the pressure cooker, if the consistency of the pongal is thick, add little boiling water and heat for 2 to 3 minutes. On the other hand, if it is watery, heat till it turns little thick.
Remember pongal turns thick after sometime.