Khara Pongal Recipe - South Indian Comfort Food

Khara Pongal Recipe - South Indian Comfort Food - Plattershare - Recipes, food stories and food lovers
As the Pongal festival approaches in the state of Tamil Nadu, the Pongal dish becomes a must-have. Served as a breakfast option, it is known as Khara Pongal, meaning salty in the local language, or Ven Pongal.
This dish holds significant importance in South Indian cuisine, especially during Tamil festivals. It is also offered as prasadam in many major temples of South India, serving as offerings to the gods and goddesses.
From a health and nutrition perspective, the combination of rice (carbs) and lentils (proteins) along with spices makes it a complete and wholesome comfort food, much better than any processed cereals. So, start your day with Pongal for breakfast.
4 from 3 votes
Print Pin
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Breakfast, Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, South Indian
Recipe Taste: Salty
Calories 432 kcal
Servings 1


  • 50 gm Rice
  • Moong Dal split green gram 25 grams
  • 2 gm Cumin Seeds
  • 2 gm Pepper or corn corn
  • 2 gm Pepper Powder
  • 15 Cashews
  • 15 gm Desiccated Coconut
  • 2 gm Turmeric
  • Desi Ghee clarified butter 10 ml
  • 1-2 tsp Salt or as per taste


  • Fry the Moong dal a little till you get a light flavour.
  • Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
  • Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
  • When done, take a Kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and Cashewnut.
  • Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/Cashewnut.
  • The pongal is ready!!! You can add some more ghee at the end if you need. It is best eaten fresh and Hot!! You can serve it with Coconut Chutney or Onion/Tomato Raita.

Recipe Notes

About the Author
Chef Subhash Jana has  10+ years of culinary experience as Sr. Sous Chef.  
He has worked with renowned F&B industry organizations like  Taj Bengal, Kolkata, Taj Rambagh Palace, Jaipur, Imperial New Delhi, Hilton Bangalore, Sheraton Maldives and Taj Guwahati.

Please appreciate the author by voting!

4 from 3 votes

Recipe Nutrition

Calories: 432kcal | Carbohydrates: 55g | Protein: 10g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 2341mg | Potassium: 441mg | Fiber: 6g | Sugar: 3g | Vitamin A: 869IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 5mg

In collaboration with

Chef Subhash Jana Visit Profile / Website

Plattershare Food
Plattershare Food

Plattershare is platform to connect food lovers, food professionals and food brands. Share your recipes, food stories, food pictures and promote food businesses

Leave a Reply