Kalyana Ven Pongal Recipe

4.50 from 2 votes

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

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: Indian, South Indian, Tamil Nadu

Servings: people

Calories: 319kcal

Author: Sowmya Venkatachalam

Equipment

Pressure Cooker

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.

Nutrition