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Ven Pongal / Khara Pongal
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4.28 from 11 votes

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

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: All Recipes, Breakfast Dishes
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamilnadu
Servings: 4 people
Calories: 134kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Pressure Cooker

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.

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.

Nutrition

Serving: 0.5Serving | Calories: 134kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Sodium: 704mg