Ven Pongal, also known as Khara Pongal, is a traditional South Indian breakfast dish made with rice, moong dal (yellow lentils), and a fragrant mix of spices. Known for its creamy texture and mild, comforting flavours, Ven Pongal is a go-to dish for a hearty breakfast or brunch. Tempered with black pepper, cumin seeds, ginger, and curry leaves, this savory dish is typically served with coconut chutney and sambar, making it a wholesome and satisfying meal enjoyed across Tamil Nadu, Karnataka, and other southern states.
What is Ven Pongal?
In Tamil, “Ven” means white, referring to the dish’s pale colour. Ven Pongal is a savoury rice-lentil dish that’s smooth, mildly spiced, and enhanced by ghee, which adds richness and aroma. The tempering of spices like cumin and black pepper gives it a warm, earthy flavor, while fried cashews add a crunchy texture.
Health Benefits of Ven Pongal
Ven Pongal is easy on the stomach and offers nutritional benefits:
- Rich in Protein: Moong dal provides plant-based protein.
- Digestive Benefits: The mild spices support digestion.
- Comfort Food: Its creamy consistency is both soothing and filling.
How to Enjoy Ven Pongal
- With Chutney and Sambar: Coconut chutney and sambar are the perfect accompaniments.
- Festival Breakfast: Ven Pongal is often served during Pongal festival celebrations and auspicious events.
Enjoy this simple, delicious, and nourishing Ven Pongal for a true taste of South Indian comfort food!
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Ven Pongal / Ghee Pongal
Equipment
- Pressure cooker
- Pan
Ingredients
- 1 cup Raw rice
- 1/2 cup Moong dhal
- 4.5 cup Water
- 1 tsp Cumin seeds
- 1 tsp Black peppercorn
- 4-5 arcs Curry leaves
- 1 tbsp Ginger
- few Cashews
- Two pinches Asafoetida
Instructions
- Pressure cook the rice and moong dhal with water.
- Mash it well.
- Now add the required qauntity of salt for the recipe.
- In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
- Then add the black peppercorns. Let it fry well.
- Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
- Add this into the rice and dhal mixture.Mix everything well.
- The authentic tamilnadu ven pongal is ready to serve.
- If you want it to be more rich, add two more tablespoons of ghee and mix well.
- Serve it hot with chutney and sambar.
INSTRUCTIONS
- Pressure cook the rice and moong dhal with water.Mash it well.
- Now add the required qauntity of salt for the recipe.
- In a pan add Ghee. Once it melts, add the cumin seeds. Fry it until golden brown.
- Then add the black peppercorns. Let it fry well.
- Chop the cashews and fry slowly. When it turns brown, add the curry leaves, ginger and asafoetida.
- Add this into the rice and dhal mixture.
- Mix everything well.
- The authentic tamilnadu ven pongal is ready to serve.
- If you want it to be more rich, add two more tablespoons of ghee and mix well.
- Serve it hot with chutney and sambar.
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Thanks for sharing this video, it was very helpful. Never knew I have to add this much water for this recipe. Great tips. Tried it, it came out so good !!
Thank you so much
This is very really unique helpful information. keep it up. Thank you so much!
Thank you so much.
[…] to try my other tiffin recipes? – Poori, Ven Pongal, Murungai Ilai Adai, Sabudhana […]