Ven Pongal | How to make Ven Pongal

4 reviews
Rate It!
ByTrisha Garg
Created on 12th Jan 2016
  • Ven Pongal, How to make Ven Pongal
Ven Pongalby Trisha Garg
  • Ven Pongal | How to make Ven Pongal (13 likes)

  • 4 reviews
    Rate It!
  • By Trisha Garg
    Created on 12th Jan 2016

About Ven Pongal

A wide variety of South Indian recipes are relished during the Pongal celebration, which is a harvest festival. Ven Pongal is a very delectable dish made of rice and moogh daal

Ven Pongal is a delicious dish which is liked by the people of every age group. Ven Pongal by Trisha Garg is a step by step process which is best to understand for the beginners. Ven Pongal is a dish which comes from Tamil Nadu cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 3 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Ven Pongal takes 10 minute for the preparation and 20 minute for cooking. The aroma of this Ven Pongal make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ven Pongal will be the best option for you. The flavor of Ven Pongal is unforgettable and you will enjoy each and every bite of this. Try this Ven Pongal at your weekends and impress your family and friends.

  • Prep Time10mins
  • Cook Time20mins
  • Serves3People
Ven Pongal

Ingredients to make Ven Pongal

  • 1 cup Raw rice
  • 1/2 cup Moong Dal
  • 2 teaspoon Ghee
  • 1 tablespoon chopped Ginger
  • As you required Salt
  • 1 pinch Asafoetida
  • 8 Cashew nuts
  • 1 teaspoon Cumin seeds
  • Few curry leaves
  • 1 teaspoon Black pepper
  • 2 teaspoon oil

How to make Ven Pongal

  1. Fry the moong dal till slightly brown and you get the flavor
  2. Soak the rice and dal for half an hour (optional).
  3. Now heat the cooker and add a tsp of ghee and fry the ginger and the asafoetida for a few seconds.
  4. Now pressure cook the moong dal and the rice.Then you can start to do the seasoning if it ready
  5. Add oil in the kadai and fry the cashew nuts and set aside.
  6. In a pan add pepper and when it starts to splutter, add jeera and fry. Now add the cashew nuts and curry leaves and asafoetida and mix and add it to the pongal well .
My Tip: Serve this hot south Indian Pongal Recipe with your favorite chutney or coconut chutney and sambar.

Reviews for Ven Pongal (4)

ankita mishraa year ago
I guess you can pressure cook it till 2-3 whistles blow, am I right Trisha? Nice recipe btw :)

Sukhmani Bedia year ago

Kurinji Anbalagana year ago
Not mentioned abt hw many whisle shd b done

Deviyani Srivastava2 years ago
Ideal breakfast and brunch recipe! Looks so awesome.