Ven Pongal Or Ghee Pongal
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Ven pongal or khara pongal is a popular dish in South Indian homes and is served as breakfast dish in Tamil Nadu. It is called as huggi in Karnataka. Ven pongal is a spicy variant made with rice, moong dal, black pepper, cumin seeds and cashew nuts. It is commonly prepared during pongal, a harvest festival, where this dish is prepared to celebrate the festival. Ven pongal is very easy to prepare and tastes best when served with sambar or coconut chutney. I have prepared gojju or tamarind curry (shown in the pic) which also goes well with ven pongal.
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Ingredients
- Raw rice – 1 cup
- Split yellow moong dal – 1/2 cup
- Salt
- FOR TEMPERING
- Ghee - 2 tablespoon
- Cumin/jeera seeds - 1 teaspoon
- Whole black pepper seeds - 1 teaspoon
- Ginger - 1 tablespoon chopped finely or grated
- Few curry leaves
- Asafoetida - 1 pinch
- Cashew nuts - 10
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Instructions
- Wash and soak raw rice and moong dal for 15 minutes. This helps to cook rice and dal faster. Add salt, 1 teaspoon of ghee and 4 to 5 cups of water and pressure cook the soaked rice and dal upto 4 whistles.
- Once the pressure is cooled down, mash them thoroughly with a masher or a ladle and keep it aside. In a pan, add 1 tablespoon of ghee. Add black pepper and cumin seeds and saute on a low flame for a minute.
- Add grated ginger and curry leaves and saute for few seconds. Pour this mixture to the cooked rice and dal and mix well. In the same pan, add another 1 tablespoon of ghee and add cashew nuts and saute till golden brown.
- Add these to the cooked rice and dal and combine together. Switch off the flame. Ven pongal is ready to be served.
- Serve ven pongal or huggi hot with sambar or coconut chutney.
Notes
- Ven pongal tastes better if it is mushy. You can add little ghee at the time of serving to enhance the taste.
- You can grind the pepper to a coarse powder and then temper it, to make pongal more spicy and get pepper flavour.
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Happy Pongal to you Charu. Thank you for sharing the recipe…