Ven Pongal Recipe: Authentic South Indian Ghee Pongal
35 minutes
832 reads
About Ven Pongal Recipe: Authentic South Indian Ghee Pongal
Ven Pongal, also known as Ghee Pongal or Khara Pongal, is a delightful South Indian breakfast staple, particularly popular in Tamil Nadu and celebrated as Huggi in Karnataka. This savory rice and moong dal dish is infused with the aromatic warmth of spices like black pepper and cumin, complemented by crunchy cashews and the richness of desi ghee (clarified butter).Traditionally prepared during the Pongal harvest festival, this recipe transcends a simple meal; it embodies the spirit of joy and togetherness. Easy to prepare, Ven Pongal offers a deeply satisfying experience, best enjoyed hot alongside sambar or coconut chutney. For a unique twist, try pairing it with gojju, a tangy tamarind curry, for a delightful contrast of flavors.This recipe provides a step-by-step guide to creating this beloved dish, perfect for both seasoned cooks and those new to South Indian cuisine. Let's get started!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Main Ingredients
For Tempering
- 3 tbsp Ghee clarified butter
- 1 tsp Cumin Seeds
- 1 tsp Peppercorns black, whole
- 1 tbsp Ginger finely chopped or grated
- 10-15 Curry Leaves
- 1/2 pinch Asafoetida hing
- 10-12 Cashews whole
Instructions
Preparation
- Wash the rice and moong dal thoroughly and soak them in water for 15 minutes. This step helps reduce cooking time and ensures a softer texture.
Pressure Cooking
- In a pressure cooker, combine the soaked rice, moong dal, salt, 1 tbsp ghee, and 4-5 cups of water. Pressure cook for 4 whistles or until the rice and dal are fully cooked.
Mashing the Dal and Rice
- Once the pressure releases naturally, carefully mash the cooked rice and dal using a potato masher or the back of a spoon until a slightly coarse consistency is achieved. Set aside.
Tempering the Spices
- Heat 2 tbsp of ghee in a pan over low heat. Add the cumin seeds and black peppercorns; sauté for about a minute until fragrant.
Adding Aromatics
- Add the chopped ginger and curry leaves to the pan. Sauté for a few seconds until the ginger is lightly softened and the curry leaves are crisp.
Combining Ingredients
- Add the asafoetida to the tempering. Pour the tempering mixture over the mashed rice and dal. Mix gently to combine. In the same pan, heat the remaining 1 tbsp of ghee and sauté the cashews until golden brown.
Final Touches
- Add the roasted cashews to the pongal and mix well. Turn off the heat. Your Ven Pongal is ready.
Serving
- Serve the Ven Pongal hot with your favorite accompaniments like sambar, coconut chutney, or gojju (tamarind curry).
Recipe Notes
Expert Tips for the Perfect Ven Pongal
- For a richer flavor, use good quality desi ghee (clarified butter).
- Adjust the amount of water based on the type of rice you are using. You might need slightly more or less water depending on the rice variety.
- Don't over-mash the rice and dal; a slightly coarse texture is ideal.
- If you prefer a less spicy version, reduce the amount of black pepper or omit it altogether.
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Recipe Nutrition
Calories: 1197kcalCarbohydrates: 87gProtein: 40gFat: 83gPolyunsaturated Fat: 24.9gMonounsaturated Fat: 49.8gSodium: 1140mgFiber: 11gSugar: 11g
Charus Cuisine
Articles: 100
6 Comments
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This looks delightful! Thanks for the recipe.
I’m eager to make this recipe!
This is perfect! Can’t wait to taste it.
This looks incredible! Thank you.
What a flavorful dish! Thanks for sharing.
Happy Pongal to you Charu. Thank you for sharing the recipe…