The Pongal served in the temple (Kovil) has an unique taste and flavor and most of us love the devine taste of this pongal. It's slightly different from our conventional Ven Pongal.
Temple prasadam always have a unique taste and flavour than the dishes we make at home. Koil Pongal, Koil Puliyodarai, Ellu Sadam, Thayir Sadam(Curd Rice) have a special taste when served as prasadam at temple. There are little tricks or secrets which we need to know to make the same tasty dishes at home too :-). The normal Venn pongal we do at home and the koil pongal has only slight variations. Generally in temple, they prepare large quantities of pongal, so they will cook the rice and dal directly in a big broad pan. Directly cooking rice and dal in a pan instead of cooker makes a huge difference to the flavour and taste to the pongal. But because of fuel consumption, nowadays we cook the rice in pressure cooker. No one has a patience or time to cook the rice and dal in a open pan. So I have given here the pressure cooker method.
The Pongal served in the temple (Kovil) has an unique taste and flavor and most of us love the devine taste of this pongal. It's slightly different from our conventional Ven Pongal.
Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel
Add the roasted dal along with 4.5 cups of water, salt and chopped ginger and pressure cook it allowing for 5-6 whistles. Allow the pressure to release on its own and then open the cooker. Take the cooked rice and dal and mash it well and keep it aside
Heat a tablespoon of ghee in a pan. Add cashews and fry in ghee till they are golden brown. Take these roasted cashews separately in a plate. add pepper and in low flame fry it nicely in ghee till the pepper starts to burst. Then add hing, curry leaves and fry for 10 seconds.
To the pan, add the mashed dal and rice and give a good mix. Add the remaining ghee and finally garnish with broken curry leaves and switch off the flame
The simple and yummy Koil Pongal is now ready to serve!
Notes
In temple, they first add rice and water to the pan followed by roasted moong dal along with salt, ginger, ghee, hing and cook the rice and dal. Finally they roast cashews and pepper and add it to the pongal along with curry leaves.
You can also coarsely ground the whole pepper and add it to the mix.
Cumin Seeds (Jeeragam) can be added as an optional. As far as i know the cumin seeds are not added to the Temple Pongal.
Nutritional Info
Nutrition Facts
Koil Pongal | Temple Pongal
Amount Per Serving (1 cup)
Calories 445
% Daily Value*
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 8mg0%
Potassium 573mg16%
Carbohydrates 69g23%
Fiber 15g63%
Sugar 1g1%
Protein 17g34%
Vitamin A 40IU1%
Vitamin C 22.1mg27%
Calcium 57mg6%
Iron 5.3mg29%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Koil Pongal :
Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel
Add the roasted dal along with 4.5 cups of water, salt and chopped ginger and pressure cook it allowing for 5-6 whistles. Allow the pressure to release on its own and then open the cooker. Take the cooked rice and dal and mash it well and keep it aside
Heat a tablespoon of ghee in a pan. Add cashews and fry in ghee till they are golden brown. Take these roasted cashews separately in a plate. add pepper and in low flame fry it nicely in ghee till the pepper starts to burst. Then add hing, curry leaves and fry for 10 seconds.
To the pan, add the mashed dal and rice and give a good mix. Add the remaining ghee and finally garnish with broken curry leaves and switch off the flame
The simple and yummy Koil Pongal is now ready to serve!
Note:
In temple, they first add rice and water to the pan followed by roasted moong dal along with salt, ginger, ghee, hing and cook the rice and dal. Finally they roast cashews and pepper and add it to the pongal along with curry leaves.
Jeeragam is the main ingredient for koil pongal, I think the author had missed out, we can add it along with pepper. Without jeera we won't get the flavour.
Hi, in koil pongal they don't add jeeragam is it aunty?
Yes, mostly in many temples they don't add jeeragam
Jeeragam is the main ingredient for koil pongal, I think the author had missed out, we can add it along with pepper. Without jeera we won't get the flavour.
Hii.can you put some Receipes of kollu(horsegram dhal)
hi..whether to cook the rice separately or with moong dhal?
cook the rice with moong dal
Yummy its really mouthwatering
Hi Can we use basmati rice for this recipe
Yes we can surely🙏