Ven Pongal is a traditional South- Indian tiffin which is very easy to make. It is also offered as a prasadham in many temples. The right quantity of water, cooking the rice is the most important step in making pongal. If the quantity of water is more, then the pongal cannot be scooped and served. At the same time if the quantity of water is less then the rice and moong dhal will not be mushy. If each step is followed with care, then the pongal tastes yummy.
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Ven Pongal / Ghee Pongal
Ven Pongal is a traditional South- Indian tiffin which is very easy to make. It is also offered as a prasadham in many temples. The right quantity of water, cooking the rice is the most important step in making pongal. If the quantity of water is more, then the pongal cannot be scooped and served. At the same time if the quantity of water is less then the rice and moong dhal will not be mushy. If each step is followed with care, then the pongal tastes yummy.Check my other tiffin recipes Gojju AvalakkiInstant Wheat dosaiVella dosaiBesan cheelaPoori
Equipment
- Pressure cooker
- Pan
Ingredients
- 1/2 cup Raw rice
- 1/2 cup Moong dhal
- 3 cups 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.
Video
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 […]