Ven Pongal is one of the easy, delicious and popular SouthIndian Breakfast dish. A very delectable dish made with rice, moong dal, ghee and mild spices. A very quick breakfast to make. No expertise needed. Ven Pongal is usually served with gotsu, sambar or chutney. Usually few dishes are very popular in marriages. We always wonder the taste of few dishes in marriage catering. Pongal is one such dish. For marriages, the caterers need to make pongal in very larger quantity. So their preparations are usually very simple and straight forward. In this pongal recipe also, you can find how easily they concoct this dish. Lets get started!
Recipe Card for making Kalyana Ven Pongal
Kalyana Ven Pongal Recipe
Equipments Needed
- Pressure Cooker
Servings: 4 people
Calories: 319kcal
Ven Pongal is one of the famous breakfast recipe in Tamil Nadu. Kalyana Ven Pongal is a pongal made in the marriages which has an unique taste and flavor. Let's learn how to make Kalyana Venpongal with step by step pictures and instructions at Subbu's Kitchen
Print Recipe
Ingredients
- 1 cup Raw Rice 1 cup = 250 ml
- ¼ cup Moong dal
- 3.5 cup Water
- 1 cup Milk
- 1 teaspoon Salt Adjust to your taste
- 1 teaspoon Cumin Seeds
- 1 teaspoon Peppercorns
- 1 teaspoon Ginger finely chopped
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 fistful Curry Leaves
- 2 tablespoon Ghee (Clarified butter)
- 5 Cashews
Instructions
- Heat a pan and dry fry the rice for couple of minutes. We don’t need to fry the rice till it sputter or become red. Just fry them for couple of minutes as it will help the rice to get nicely cooked. Take the fried rice in a veseel.
- Again keep the the pan in the flame. Add moong dal and dry fry it till it turns slight golden brown color. Take this roasted dal to the vessel having roasted rice
- Wash thoroughly the rice and dal. Then, add 3.5 cups of water and 1 cup of milk. Milk is optional. We can add 4.5 cups of water instead. But milk gives a nice flavour. Most of us add milk for sweet pongal.
- Add cumin seeds, peppercorns, finely chopped ginger, curry leaves, hing and salt and give a good mix. Keep the vessel inside the pressure cooker and pressure cook it for 5-6 whistles.
- We want the rice and dal to be nice and mushy. After the pressure is fully released, take out the vessel, With the back of a ladle or with a whisk, nicely mash the cooked rice and dal.
- Heat a pan and add ghee. Then add the broken cashews and fry the cashews in ghee till it turns golden brown color. Then add broken curry leaves and Switch off the flame. Finally add the mashed dal and rice
- Mix everything well.
- The delicious Kalyana Ven Pongal is now ready to serve!
Video
Notes
- Along with Cahsew you can also temper the Cumin Seeds, curry leaves, few more pepper corns and add with the cooked pongal.
Nutritional Info
Nutrition Facts
Kalyana Ven Pongal Recipe
Amount Per Serving (1 cup)
Calories 319
Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 4.3g27%
Trans Fat 8.1g
Cholesterol 16mg5%
Sodium 3.4mg0%
Potassium 207mg6%
Carbohydrates 54g18%
Fiber 3.8g16%
Sugar 1g1%
Protein 7.3g15%
Vitamin A 200IU4%
Vitamin C 0.8mg1%
Calcium 30mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures:
- Heat a pan and dry fry the rice for couple of minutes. We don't need to fry the rice till it sputter or become red. Just fry them for couple of minutes as it will help the rice to get nicely cooked. Take the fried rice in a veseel. Again keep the the pan in the flame. Add moong dal and dry fry it till it turns slight golden brown color. Take this roasted dal to the vessel having roasted rice
- Wash thoroughly the rice and dal. Then, add 3.5 cups of water and 1 cup of milk. Milk is optional. We can add 4.5 cups of water instead. But milk gives a nice flavour. Most of us add milk for sweet pongal.
- Add cumin seeds, peppercorns, finely chopped ginger, curry leaves, hing and salt and give a good mix. Keep the vessel inside the pressure cooker and pressure cook it for 5-6 whistles. We want the rice and dal to be nice and mushy. After the pressure is fully released, take out the vessel, With the back of a ladle or with a whisk, nicely mash the cooked rice and dal.
- Heat a pan and add ghee. Then add the broken cashews and fry the cashews in ghee till it turns golden brown color. Then add broken curry leaves and Switch off the flame. Finally add the mashed dal and rice
- Mix everything well.
- The delicious Kalyana Ven Pongal is now ready to serve!
Optional - Along with Cahsew you can also temper the Cumin Seeds, curry leaves, few more pepper corns and add with the cooked pongal.
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| Kalyana Ven Pongal Recipe |
