Ven Pongal | How to make Ven Pongal

By Subhashni Venkatesh  |  11th Jan 2018  |  
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  • Photo of Ven Pongal by Subhashni Venkatesh at BetterButter
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

29

0

0 votes

About Ven Pongal Recipe

Ven Pongal is the iconic, safest, the mostly served breakfast of Tamilnadu. It is served as Prasad in temples to in early morning. The piping hot VenPongal flavoured with cumin, pepper, ginger and with fried cashews make this a perfect breakfast for the winter morning.

Ven Pongal is a delicious dish which is liked by the people of every age group. Ven Pongal by Subhashni Venkatesh 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 4 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 25 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.

Ven Pongal

Ingredients to make Ven Pongal

  • Raw rice 2 cups
  • moong dal 3/4 cup
  • ghee 4 table spoons
  • Coarsely powdered pepper corns 1 tb spoon
  • cumin seed 1 tea spoon
  • Finely chopped ginger 1 tea spoon
  • Asafoetida Powder 1/2 tea spoon
  • salt to taste
  • cashews 10
  • curry leaves few

How to make Ven Pongal

  1. Heat a Pressure pan and dry roast the moong dal till nice aroma comes.
  2. Wash the rice and add to the pan with roasted dal.
  3. Pour 4 cups of water and required salt.
  4. Pressure cook to 4 to 5 whistles.
  5. Once the steam is released, mash well with a ladle and keep aside.
  6. Heat a sauteing pan with ghee and add the pepper, cumin, asafoetida, curry leaves, cashews and fry well till the cashews are browned.
  7. Add them to the boiled rice and dal and mix well.
  8. The hot and tasty Pongal is ready now.

My Tip:

Instead of chopped ginger, ginger juice 2 table spoons could be added to get more flavour.

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