Ven pongal/Ghee Pongal | How to make Ven pongal/Ghee Pongal

4.3 from 3 reviews
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By Chitra Sendhil
Created on 25th Aug 2015
  • Ven pongal/Ghee Pongal, How to make Ven pongal/Ghee Pongal
Ven pongal/Ghee Pongalby Chitra Sendhil
  • Ven pongal/Ghee Pongal | How to make Ven pongal/Ghee Pongal (31 likes)

  • 3 reviews
    Rate It!
  • By Chitra Sendhil
    Created on 25th Aug 2015

About Ven pongal/Ghee Pongal

Ven pongal also known as ghee pongal & khara pongal is one of the most popular South Indian breakfast recipes especially in Tamil Nadu.It is usually served with chutney & sambar.My Mom & MIL makes it very well.Here i have shared the same.It can done in one pot easily.

Ven pongal/Ghee Pongal is a delicious dish which is liked by people of all age groups. Ven pongal/Ghee Pongal by Chitra Sendhil has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 0 people. You can find Ven pongal/Ghee Pongal at many restaurants and you can also prepare this at home. This authentic and mouthwatering Ven pongal/Ghee Pongal takes few minutes for the preparation and 15 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Ven pongal/Ghee Pongal is a good option for you. The flavour of Ven pongal/Ghee Pongal is tempting and you will enjoy each bite of this. Try this Ven pongal/Ghee Pongal on weekends and impress your family and friends. You can comment and rate the Ven pongal/Ghee Pongal recipe on the page below.

  • Prep Time0mins
  • Cook Time15mins
  • Serves0People
Ven pongal/Ghee Pongal

Ingredients to make Ven pongal/Ghee Pongal

  • Raw rice – 1 cup
  • Moong dal -1 tbsp
  • Ghee – 2 –3 tbsp
  • Pepper corns – 1/2 tsp
  • Jeera – 2 tsp
  • Ginger – 1 inch piece ( finely chopped)
  • Hing/Asafoetida - a pinch
  • Curry leaves – few
  • Cashew – 5 nos (break into half)
  • Water - 4.5 - 5 cups

How to make Ven pongal/Ghee Pongal

  1. Take raw rice & moong dal in a bowl and wash it twice. Set aside.Chop the ginger and crush it along with pepper corn & curry leaves.
  2. Heat 1 tbsp of ghee in a pressure cooker.When the ghee is hot, add the cashew, hing, jeera and saute well till it starts to splutter.Add water carefully.
  3. When the water starts to boil,add the washed rice+dal & ginger mix.Close the cooker.When steam comes out from the nozzle,put the whistle and simmer the flame.
  4. After 15 minutes, switch off flame and let pressure drop.Lastly add 1 tbsp of ghee,mash in well and serve immediately.Enjoy with coconut chutney or gosthu !
My Tip: If u r making for guests , add one more tbsp of ghee at the end before serving… Usually vanaspati / Dalda is added in restaurants. But we all know its bad for health.. So its better to use cooking oil & ghee combination as it is low in calories too… The quantity of water completely depends on the quality of rice. My mom adds roasted pepper powder on top of pongal along with jeera and other things to get more spicy taste. As we don’t eat whole pepper corns ,she follows this way to include pepper in our food..Adding hing and ginger gives a restaurant touch. U can replace ginger bits with ginger paste or grated ginger too.

Reviews for Ven pongal/Ghee Pongal (3)

Deepa Gautam3 months ago
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kavya holmesa year ago
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Varsha Prajapatia year ago
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