Ven Pongal | How to make Ven Pongal

By Vibha Bhutada  |  22nd May 2016  |  
4 from 1 review Rate It!
  • Photo of Ven Pongal by Vibha Bhutada at BetterButter
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About Ven Pongal Recipe

South Indian king of breakfasts Ven Pongal is one of the most simplest and easiest recipe. It is a comfort food and light on the stomach and can also be prepared quickly for a lunch or dinner any time. It is protein packed and delicious with a good aroma of ghee and seasoned ingredients. It takes less than 30 minutes to make along with a chutney.

The delicious and mouthwatering Ven Pongal is a famous dish of South Indian and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Ven Pongal is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Ven Pongal. Vibha Bhutada shared this Ven Pongal recipe which is perfect to serve for 2 people. The step by step process with pictures will help you to know how to make the delicious Ven Pongal. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Ven Pongal recipe at your home and surprise your family and friends.

Ven Pongal

Ingredients to make Ven Pongal

  • Raw rice - 1 cup
  • Split moong dal - 1/4 cup + 2 tbsp
  • cashews - 7-8 halved
  • water - 3 Cups
  • salt - to taste
  • To temper:
  • ghee - 1.5 tbsp (You can add more)
  • cumin - 1 tsp
  • pepper corn - 1/2 tsp
  • ginger - 1/2 tsp, finely chopped
  • curry leaves - few
  • bay leaves (Tez patta) - 2
  • hing - 1/4 tsp

How to make Ven Pongal

  1. Dry roast moong dal until slightly browned, set aside with raw rice.
  2. In a pot, add dal and rice with 3 cups of water and cook until soft. You can also cook in pressure cooker. Adjust the water as needed.
  3. If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. (I didn't make it mushy). This step is optional.
  4. Heat a pan with ghee. Add cashews and fry till golden, set aside.
  5. Now add cumin, pepper corn, allow them to splutter. Add curry leaves, bay leaves and chopped ginger. Fry for 2 minutes.
  6. Add hing and salt, give a quick stir.
  7. Add the tempered items, cashews and add more ghee for that extra taste to the cooked pongal. Mix well and simmer for a minute or two. Off the stove.
  8. Serve hot with any chutney of your choice.

My Tip:

1. Adjust water according to the rice variety. 2. Best served with tomato chutney or even coconut chutney/coriander chutney and sambar.

Reviews for Ven Pongal (1)

Reema Thukral4 years ago

Delicious and healthy! thanks for sharing the recipe.

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