Ven Pongal Khara Pongal is a filling breakfast or dinner recipe and its typical authentic south indian food which served traditionally with sambar, coconut chutney and medhu vada 🙂
Ingredients
Raw Rice – 1 Cup
Split Yellow Moong Dhal / Pasi Paruppu – 1/2-2/3 Cup
Cumin Seeds – 2 tsp
Whole Pepper – 2 tsp
Green Chilli – 1-2 Numbers
Ginger – 1 Small Piece
Mustard Seeds – 1 tsp
Hing – 1/4tsp
Curry Leaves – Few
Turmeric Powder – 1/2 tsp
Ghee/Oil – 2 tsp (I used oil)
Water & Salt – As Required
Ven Pongal Preparation
- Soak rice and dal (Optional to roast with little ghee till nice aroma) for 30 minutes.
- Coarsely crush the cumin, pepper and salt using mixie/pestel.
- Heat ghee/oil in a pan splutter mustard seeds, add grated ginger, finely chopped green chili, curry leaves, turmeric powder and hing saute for a while.
- Finally add the crushed powder and add this to the soaked rice/dhal mixture.
- Add 4 Cups of water, stir well, adjust salt and pressure cook it for 3 whistles.
- Allow to cool completely and mash it well.
- Serve hot with coconut chutney/sambar/Medu Vada or Masal vadai.
Notes
- Can add little hot water/milk if it needs watery texture before serving.
- I have mentioned dal quantity as 1/2 to 3/4 th cup, more the dal the pongal tastes so good we like it so.
- Also add generous cumin and pepper which enhances the pongal taste.
Print Version
Venn Pongal Savory Pongal Recipe
Prep Time
10 mins
Cook Time
30 mins
Learn to make authentic south indian venn pongal recipe
Servings: 4 People
Ingredients
- Raw Rice - 1 Cup
- Split Yellow Moong Dhal / Pasi Paruppu - 1/2 Cup
- Cumin Seeds - 2 tsp
- Whole Pepper - 2 tsp
- Green Chilli - 1-2 Numbers
- Ginger - 1 Small Piece
- Mustard Seeds - 1 tsp
- Hing - 1/4tsp
- Curry Leaves - Few
- Turmeric Powder - 1/2 tsp
- Ghee/Oil - 2 tsp I used oil
- Water & Salt - As Required
Instructions
-
Soak rice and dal (Optional to roast with little ghee till nice aroma) for 30 minutes.
-
Coarsely crush the cumin, pepper n salt using mixie/pestel.
-
Heat ghee/oil in a pan splutter mustard seeds, add grated ginger, finely chopped green chilli, curry leaves, turmeric powder and hing saute for a while.
-
Finally add the crushed powder and add this to the soaked rice/dhal mixture.
-
Add 4 Cups of water, stir well, adjust salt and pressure cook it for 3 whistles.
-
Alow to cool completely and mash it well.
-
Serve hot with coconut chutney/sambar/Medu Vada or Masal vadai.
Recipe Notes
- Can add little hot water/milk if it needs watery texture before serving.
- I have mentioned dal quantity as 1/2 to 3/4 th cup, more the dal the pongal tastes so good we like it so.
- Also add generous cumin and pepper which enhances the pongal taste.
[…] Pongal Beans Poriyal Avarakottai Poriyal Paruppu Rasam Uppu Paruppu Killu Vadai Lemon Rice Venn Pongal ( this was made with reserved dal and rice shown in the video) Karupatti Adhirasam (Recipe Soon) […]