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  • Ven Pongal | Khara Pongal | How to make Ghee Ven Pongal ?

Ven Pongal | Khara Pongal | How to make Ghee Ven Pongal ?

Posted on Jan 10th, 2021
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Breakfast Dishes
4.50 from 8 votes
Ven Pongal is a comfort food in many house holds in South India. It's one of the popular break fast in Tamil nadu. Pongal is made by cooking rice & moong dal together and finally tempered with whole pepper, ginger, curry leaves in ghee. It's usually served with Sambar / Chutney / Ghotsu.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 6 minutes

Ven Pongal (also called as Khara Pongal) is a traditional South Indian breakfast dish.  Rice and Dals are cooked together and further tempered by ghee, pepper, cumin, hing and curry leaves.  It is very easy and quick to prepare.  The flavour of ghee with pepper is the unique taste of Pongal. The shine and smell of ghee in pongal will tempt everyone to have more. It’s a comfort food and goes very well with Coconut chutney / Chidambaram Brinjal Gothsu / Sambar.  In the restaurants, the hot ghee pongal, medhu vada combo is very popular! Fully cooked pongal with right blend of spices and ghee is a satisfying breakfast – Rich, Healthy and Delicious

Ven Pongal is an offering to God in many temples

It is the traditional neivedhyam (offering to God) in most of the temple in Tamil Nadu.  Usually Rice (annam) is used to make prasadams. In Ven Pongal, both Rice and Dal are the key ingredients hence Pongal has been considered as a common neivedhayam in most of the temple. The pongal served in temple have unique taste. I have published a recipe for the temple style pongal here.

Tips for making Ven Pongal:

  1. Water Ratio : Add 1/2 cup of more water than we usually add for cooking rice. We have used 1 cup of rice and 0.5 cup of dal which makes 1.5 cups. For 1.5 cups of rice+dal, we can use 5 cups of water.
  2. Cooking in Milk : Instead of 5 cups of water we can add 3 cups of water and 2 cups of milk to make pongal even more rich and the color of the pongal will also be light.
  3. Cooking Time : Allow 2-3 whistles more than the conventional rice cooking in pressure cooker. This will ensure the rice and dal are cooked completely and they are mushy.
  4. Ghee matters : Be generous in adding ghee. Ghee adds the real flavor and taste
  5. Spice it up with Black Pepper : Allow the pepper to fry completely in ghee and allow it to sputter. This will make the pepper more crunchy and less spicy.
  6. Flavor with fresh ginger : Grate the fresh ginger once you open pressure cooker and mix well with pongal. This way the flavor of fresh ginger gets incorporated in the pongal.
  7. Serve Hot : Before serving, you may want to add little boiling water in the pongal and mix it well. Then add little ghee on top of it and serve hot.  This will give a freshness to pongal and flavor of ghee. Pongal should be served hot.

If you like this Ven Pongal, then you can also try other traditional breakfast recipes

  • Arisi Upma – Arisi Upma is a simple and easy traditional breakfast dish made using coarsly ground rice flour, toor dal and black pepper. It’s tradionally made using bronze vessal (vengalappani).
  • Puli Aval Upma – Puli Aval Upma Recipe, tamarind infused poha, one of the traditional evening snack for marriages or engagement parties. Spicy tamarind gravy is prepared and damped and soft poha is tossed and mixed to make this delicious Tamarind Poha.
  • Upma Kozhukattai– A twist from the normal Rice Upma. Very scrumptious and tasty upma with broken raw rice along with Indian spices. A very simple to make breakfast dish. Serve Upma Kozhukattai with Coconut Chutney and enjoy the dish.

    Recipe Card to make Ven Pongal

    Ven Pongal / Khara Pongal
    Pin Recipe

    Ven Pongal | Khara Pongal | How to make Ghee Ven Pongal ?

    Course: All Recipes, Breakfast Dishes
    Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamilnadu
    Equipments Needed
    • Heavy Bottomed Pan
    • Pressure Cooker
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 134kcal
    Author: Sowmya Venkatachalam
    Ven Pongal is a comfort food in many house holds in South India. It's one of the popular break fast in Tamil nadu. Pongal is made by cooking rice & moong dal together and finally tempered with whole pepper, ginger, curry leaves in ghee. It's usually served with Sambar / Chutney / Ghotsu.
    Print Recipe

    Ingredients

    • 1 cup Raw Rice 1 Cup - 250ml
    • ½ cup Moong Dal
    • 1½ tsp Salt adjust to your taste
    • 1 slit Green Chilli
    • 1 tbsp Ginger (grated)
    • 5 Cups Water
    • 1 tsp Cumin Seeds

    Tempering

    • 4 tbsp Ghee (Clarified butter)
    • 2 tsp Black Pepper
    • 10 nos Cashew
    • 1 sprig Curry Leaves
    • 1 Pinch Asafoetida (Asafetida / Hing)

    Instructions 

    Dry Fry the Moong Dal

    • Heat a heavy bottomed pan, add moong dal. Roast the moong dal in the dry pan till it turns light golden brown color.

    Rinse it

    • Add the roasted moong dal with rice and rinse it thoroughly.

    Cook the Pongal

    • Take the washed rice, moong dal, green chili, cumin and salt in a vessel. Add 5 cups of water. Pressure cook for 5-6 whistles. This will make the rice cooked nicely and mushy.

    Tempering process

    • In the pan, heat 2 tbsp ghee and add the pepper. Pepper slowly gets fried and starts to sputter. Once the pepper begins to sputter add cashews and fry till its light golden.
    • Finally add curry leaves and asafoetida. Give a mix and swtich off flame.

    Mix the tempering with cooked pongal

    • Open the pressure cooker and mix the cooked rice and dal. Add 1/2 cup hot water to adjust the consistency if needed. Give a good mix.
    • Add the ghee tempering to the pongal and mix well.
    • Finally add the grated ginger and mix well.
    • Add 2 tbsp of ghee and give a final mix.

    Pongal Ready

    • Now the Venn pongal is ready to serve hot. Before serving, reheat the pongal, sprinkle little hot water and mix well. Just before serving, top up with ghee to add more flavor!
    • Relish with Coconut chutney / Chidambaram Brinjal Gothsu / Sambar.

    Video

    Notes

    1. Serve Pongal hot
    2. Before serving, you may want to add little boiling water in the pongal and mix it well. Then add little ghee on top of it and serve hot.  This will give a freshness to pongal and flavor of ghee.
    3. You can also add the ginger while cooking the pongal. But adding the grated ginger in the last step (in the cooked pongal) will give fresh flavor of ginger.

    Nutritional Info

    Nutrition Facts
    Ven Pongal | Khara Pongal | How to make Ghee Ven Pongal ?
    Amount Per Serving (0.5 Serving)
    Calories 134 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Sodium 704mg31%
    Carbohydrates 24g8%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
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    Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

    INSTRUCTIONS WITH STEP BY STEP PICTURES

    DRY FRY THE MOONG DAL

    • Heat a heavy bottomed pan, add moong dal. Roast the moong dal in the dry pan till it turns light golden brown color.

    RINSE IT

    • Add the roasted moong dal with rice and rinse it thoroughly.

    COOK THE PONGAL

    • Take the washed rice, moong dal, green chili, cumin and salt in a vessel.

    • Add 5 cups of water.

    • Pressure cook for 5-6 whistles. This will make the rice cooked nicely and mushy.

    TEMPERING PROCESS

    • In the pan, heat 2 tbsp ghee and add the pepper. Pepper slowly gets fried and starts to sputter.

    •  Once the pepper begins to sputter add cashews and fry till its light golden.

    • Finally add curry leaves and asafoetida. Give a mix and swtich off flame.

    MIX THE TEMPERING WITH COOKED PONGAL

    •  Give a good mix. Add 1/2 cup hot water to adjust the consistency if needed.

    • Add the tempering to the cooked rice and dal.

    • Finally add the grated ginger and mix well.

    • Top with Ghee

    PONGAL READY !

    • Now the Venn pongal is ready to serve hot. Before serving, reheat the pongal, sprinkle little hot water and mix well. Just before serving, top up with ghee to add more flavor!

    • Relish with Coconut chutney / Chidambaram Brinjal Gothsu / Sambar.

     

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

19 Comments Hide Comments

sowmiya says:
May 11, 2012 at 6:43 am

Pongal looks awesome… simple procedure…great presentation…clear explanation…will make this for tomo's breakfast…thanks for sharing this receipe..

Reply
Amuds says:
February 4, 2013 at 3:55 pm

Looks very yummy!!
http://Www.cookndine.blogspot.in

Reply
Anonymous says:
May 4, 2013 at 3:46 pm

Thank you.
– Srini

Reply
Anonymous says:
September 24, 2014 at 8:51 pm

Is there another way without the pressure cooker?

Reply
anitaramani says:
June 16, 2017 at 7:26 pm

Thanks for a great recipe. For 3/4 cup rice and 1/4 cup dal, how many cups of water do we have to add and how many whistles?

Reply
subbuskitchen says:
August 4, 2017 at 3:03 pm

we can add 4 cups of water

Reply
Shubhashri says:
January 13, 2018 at 11:31 am

So simple and yet very tempting tq for sharing

Reply
Anonymous says:
January 17, 2018 at 6:00 am

Thank you for the recipe. I love to cook but don’t know many South Indian recipes. I have a feedback from today’s cooking experience, your video recipe & written recipe are a bit different. I wish I had watched the video before I started cooking & not at the dinner table.

Reply
Sowmya Venkatachalam says:
January 17, 2018 at 8:43 am

sorry for the mistake. I have corrected the recipe

Reply
Anandhi says:
January 13, 2021 at 2:52 am

Looks very delicious!
Should we pressure cook the rice and dal in a medium flame or high flame for 5 whistles? Thank you

Reply
Sowmya Venkatachalam says:
January 13, 2021 at 4:07 am

Thank you. We can cook in high flame for 5 whistles.

Reply
Shanaya says:
October 22, 2021 at 6:48 pm

The instructions are so clear that I had no issues while following the recipe. Thank you. Loved it. I have been using Instant Pongal Mix from True Elements – a clean label food brand Instant Pongal Mix and this recipe went perfect with it.

Reply
Sowmya Venkatachalam says:
October 26, 2021 at 6:51 pm

So glad to know Shanaya Thank you 🙏

Reply
kirthika kameswaran says:
January 10, 2022 at 6:47 am

5 stars
Awesome Sowmya! I like the way you narrate the whole thing plus the tips.

Reply
Sowmya Venkatachalam says:
January 11, 2022 at 12:29 am

Many thanks 🙏🙏🙏

Reply
bkg says:
March 30, 2022 at 9:39 pm

Hi Sowmya
We tried this and it turned out absolutely delicious
Thank you

Reply
Sowmya Venkatachalam says:
April 8, 2022 at 7:05 am

Thank you very happy to know 😊🙏

Reply
Rolled oats says:
November 21, 2022 at 4:55 pm

Can I substitute vihado rolled oats for the wheat flour in this recipe? How can we make this healthier? Any suggestions for the same?

Reply
Sowmya Venkatachalam says:
December 5, 2022 at 1:04 am

yes you can use.

Reply

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