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Ven Pongal
By
DK
on Jan 07, 2009
After Idli, the next common dish oft seen at a South Indian breakfast table is Pongal - a savory pudding made with beautiful combination of lentils and rice tempered with spices and nuts sauteed in Ghee. The taste is mind blowing to say the least and filling. It is also one of the simplest dishes to make which does not need constant attention and gets done in matter of minutes - say approx 15min! with nada preparation. This is also called as Ven Pongal (meaning white pongal)/ Khara Pongal (meaning spicy/hot Pongal). This also has a major role to play in the celebration of Indian festival also called as "Pongal"
I make this not just for breakfast but also when I am short on time or when I am not so much in the mood to make anything fancy! Better this than eating out, or use any instant mixes laden with preservatives and god knows what else.
This is also a soul food for me, since it reminds me so much of home :) This is also one of those rare recipes for which not many variations are available. It has few standard ingredients without which one couldn't possibly relate this to Pongal otherwise.:)
Basic Information
Prep Time: Under 15 min
Cook Time: Under 15 min
Serves: 2 people
Ingredients
- 1 cup short grained rice
- 1/4 cup+ 2tbsp split green gram/moong dal ( I like it with more lentils)
- salt to taste
- To Temper
- 1 tsp whole peppercorns
- 1 tsp cumin seeds
- 1" inch ginger, peeled and sliced thinly
- pinch of asafoetida
- few sprigs of curry leaves
- few unbroken cashews
Method
1
Wash and clean rice and lentil well until the water runs clear.
2
Mix them both and add 5 cups of water (depends on the type of rice you get - you might need less or more). Place them in a pressure cooker and cook for 10-15min - or until 3-4 whistles (Indian cookers)
3
Meanwhile in a little ghee, temper first the ginger slices, then add peppercorns and cumin. Saute till aromatic and reddish. In the very end, add curry leaves and asafoetida, stir it for 2-3 seconds and remove with a slotted spoon
4
In the same pan, add the cashews and roast them till reddish color.
5
Now along with salt, add the tempered spice/nut mixture and mix well. Serve hot.
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nice… its possible to give this as in video
Very good recipe… I am going to try it today.. thanks
Today is my first visit to your site while I was searching for perfect idli batter and I must say am already hooked!! Every recipe is so properly explained and the attractive photos only adds charm to it
I am expecting my first child and wanted something light to eat,by the end of day I tried this pongal and its bliss!! I am a huge fan of south indian food and am so glad I found this site:-)
Where can I find the recipe for the gojju that often accompanies VenPongal? Thanks.
I have a recipe for that here: http://chefinyou.com/2009/01/eggplant-gotsu-the-perfect-pair-for-pongal/. Please refer
–DK
Hi
I would like to know the type of rice you use for making it. Is Sona Masoori suitable?? I read somewhere else that we can use Basmati rice .. I havent tasted Pongal in my life, just heard it from my husband.He likes it very much. So I would like to make it. pls help
You’ve already made my mouth watery and just Pongal around the corner hardly a month to go, this is really a South Indian’s delight dish. Some say too much of vanaspati oil in it might cause slumber but it all depends on the proportion of the various components that goes into when a person prepares it and the other or same person’s wish for quantity of consumption. I really love it, more than Idli I can tell you
i never knew that the recipe is so simple…
We are tamilians I. Love pongal after coming abroad websites Ike
These are our lifelines goin to make it now
Cheers Arjun
This is one of my huss’s favorite… Gonna try this tonight..
Pongal looks very yummy
Wonderful snaps too!!
I am Anu from My Scrawls. I have posted my version of Ven pongal in my blog. Do visit my blog in ur free time. Would be happy to receive ur comments
Wow, I’ve actually never heard of Pongal before!
It sounds – and looks – absolutely delicious though…
I can’t wait to give your recipe a try!
I’ve never had pongal, but you have really intrigued me. I wish I had access to all of those ingredients so I could try it myself. It sounds great.
Michelle
http://oneordinaryday.wordpress.com/
I love pongal and had lots of this, mung khichdi etc during the last week thanks to a bout of stomach infection:) Is this a prelude to the festival? Great pictures doing complete justice to the otherwise simple dish! Thank you for participating in FIC, dearie:)
this really is comfort food!looks simply delicious!!
@all : thank you for ur sweet comments
@Madhu : Am sure it would have tasted great, not only cos Pongal is one of the most forgiving dishes but also for the fact that it has Madhu’s touch to it
That’s my favorite too DK and I also prepare it similarly. Occassionally I follow another method too. I add the rice, paruppu, cumin seeds, pepper powder (my husband doesn’t like to bite of pepper), grated ginger, hing in the pressure cooker and cook it. Then simply heat some ghee and pour that and add salt and mix it well. Believe me or not this also tastes good.
Lovely and yummy.
Pongal look delecious and mouthwatering..Nice click
Wow looks tempting…
I love pongal – both the dish and the festival! Your pictures look beautiful. I cook the rice in water+milk for extra creamy pongal.
happy new year dk, the pongal looks yummy. i love it with a little ghee…so comforting.
I wasn’t much of a pongal fan. Until I tasted the one my mil made
nice pictorial, will eat pongal anytime..i am craving some right now.
The pongal looks very yummy. This is my all-time favorite dish. In fact I served this for breakfast for some of friends on New Year and was a hit
The pongal looks very yummy. This is my all-time favorite dish. In fact I served this for breakfast for some of friends on New Year and was a hit