Pongal is a popular rice dish in Tamil Nadu, pong or pongu means to over boil or spill over. Ven pongal is a very simple and comfortable food which you can make for breakfast meal. There are so many variations available in pongal, this time I tried ghee pongal or khara pongal.
You can serve this recipe with chutney or sambhar, both will be great side dish. But personally I prefer sambhar with pongal.
There are two varities of pongal are available sweet and savory, ven pongal is made from clarified butter, rice and yellow dal. In Tamil Nadu, it’s a common breakfast food.
Ven Pongal Recipe
Preparation Time: 5 Minutes
Cooking Time: 20 Minutes
Cuisine: South Indian Cuisine
2 Cups Raw Rice
1/2 Cup Yellow Split Lentil/ Dhuli Moong Dal
7 Cups Water
Salt to Taste
1/2 Tsp. Asafoetida
1 Tbsp. Ginger, Chopped
2 Tbsps. Clarified Butter/ Desi Ghee
2 Tsps. Jeera
Few Curry leaves
Wash and soak the rice and dal together for 15 Minutes. Heat the ghee in cooker, add asafoetida and ginger and fry them for few seconds. Add water, rice, dal and salt and mix it. Cover the cooker with lid and cook till to 4-5 whistles on medium flame.
Heat the ghee in tadka pan, add tempering ingredients. When they start splutter, mix this tadka in the pongal and mix well. Serve it with hot sambhar or chutney.
Notes: if pongal is dry then add some milk or water more to bring it smooth consistency.
For better tadka, first fry the cashews and then add other ingredients. If you don’t like peppercorns then you can use pepper powder.
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