Ven Pongal Recipe

Ven Pongal Recipe | How to make Ven pongal

how to make Ven pongal recipe for beginners. Easy Khara pongal recipe. Tamil style pressure cooker

Ven Pongal is a savory rice and lentil recipe, served as breakfast or often served as an offering to sun God and other deities on auspicious days in India, but mostly prepared on the day of Thai Thirunal or pongal festival celebrated in south of India

“Pongal” is a “farmers festival” in South India in the month of January. Also known as makara sankranthi in Karnataka and Maharashtra and Pongal in Tamil Nadu, Andhra and Kerala. “Ven means whitecolour of the rice.

Ven Pongal recipe is basically a South Indian version of Dal kitchidi. It is slightly thicker in consistency.

“Pongal” Literally means to boil over. This festive time is a thanks giving celebration by the farmers to Sun and Mother Nature for abundance.

I can say there is no other festival so close to my heart as pongal. I find it so meaningful, and totally represents my beliefs in many ways.

Traditionally, Ven pongal is cooked in a earthen pot. But now a days for convenience a pressure cooker is used, I have taken the short cut too.

My Pongal Memories

Pongal Festival is usually a 4 days celebration, starting with Bogi, followed by Mattu Pongal, Thai Thirunal (Actual pongal celebration day) and kaanum pongal in Tamil Nadu.

Bogi is a time when un-wanted & worn out things are thrown away allowing space for new abundance to enter, Mattu pongal is 3rd the day, when the farmers, decorate the farming cows and worship them.

2nd day is “Thai Thirunal” is the harvest festival. Kaanum Pongal is the last day for the pongal celebration, families travel and meet their kith and kins exchanging new clothes and gifts.

Pongal is a festival closest to my heart. Growing up I have been one of the few lucky city born kids, who had the privilege of enjoying country side pongal celebration.

Every year during school days, my whole family would gathers in our grandparents house in Salem, for pongal celebrations.

Back in my native pongal preparations will start a few days in advance, with the purchase of sweetest sugar canes, cows being washed, fed well and horns painted and decorated. Streets decorated with beautiful Kolam for weeks before and after. Homes cleaned, Vibing with positivity, laughter and hope for new beginning.

Thai Thirunal, or on the day of pongal, we will wake up early around 4 am, have an oil bath and walk up to our farm land a few kilometers away. Have the Harvested rice offered to the Sun God exactly at sun rise, saying “Pongalo Pongal” Loudly.

It brings me so much joy as i Reminiscing about those beautiful childhood days.

how to make Ven pongal recipe for beginners. Easy Khara pongal recipe. Tamil style pressure cooker

How to make Ven Pongal Recipe

Pongal is fairly an easy recipe, but the consistency can go wrong. Perfect pongal has to be soft, fluffy and at the same time should hold a shape.

Runny pongals are usually a problem or even sometimes they turn out too dry to eat. The answer to this is perfect water to rice/lentil ratio.

Ven Pongal recipes are usually the same in south of india, kannadigas add grated coconut to the pongal.

If you see the recipe, making pongal has very few steps, the main cooking or flavoring happens at talippu stage. The main aromatics, whole black pepper, ginger, curry leaves, asafoetida, cumin are added and poured on the well cooked pongal rice.

For those who won’t eat the black pepper in the pongal, you can follow my moms trick to roughly hand pound the black pepper cons and add it to the thalippu or tadka. I prefer to keep it whole as it breaking it down can change the color of the pongal.

how to make Ven pongal recipe for beginners. Easy Khara pongal recipe. Tamil style pressure cooker

How to eat

Serve Pongal with Hotel style Tiffin Sambar or Brinjal Gosthu and coconut chutney.

Check out how to make crispy Medu Vadai (Urad dal fritters)

Check out other popular South indian Tiffin recipes,

Idli Dosa Batter recipe

Rava Idli

Saravana Bhavan Style Kuruma

Poori Recipe | Puri Recipe

Poori Masala

Ingredients required

To pressure cook

  • 1/2 cup split yellow Moong Dal
  • 1 cup Raw rice or pongal rice
  • 4 & 1/2 cups Water
  • 2 tsp Salt (To taste)

For Thalippu or Tadka

  • 4 tbsp Ghee
  • 2 tbsp Oil
  • 1 tbsp Black Pepper
  • 2 tbsp Ginger (Finely chopped(
  • A few Curry Leaves
  • 1 tsp Asafoetida
  • 1 tsp Cumin seeds

Prep work before you begin

Finely chop ginger, wash and soak the split yellow moong dal and rice and keep it aside.

Tips

  • Adding oil to ghee helps in keeping the pongal fluffy and soft. You can skip oil and only use ghee too.
  • Pongal’s main flavour comes from black pepper, ginger, cumin and curry leaves. So do not skip it.
  • Roasting yellow split moong dal is an optional step, it makes the pongal more fragrant to eat. If you are pressed for time you can skip the step, and directly pressure cook it.
  • If you do not have a pressure cooker, you can alternatively cook it on a stove top in a pot until the rice and the lentils are cooked soft and easy to mash.
  • For Ven Pongal Recipe the rice should be cooked really soft. If you find it too thick add 1/4 glass of hot boiling water to the pongal and mix it in to make it softer.

Is it vegan ?

Ven Pongal is easily a vegan recipe. If you replace ghee with any neutral flavored oil.

how to make Ven pongal recipe for beginners. Easy Khara pongal recipe. Tamil style pressure cooker

Ven Pongal Recipe

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Main Course
Cuisine Indian, South Indian
Servings 4 people

Ingredients
  

To pressure cook

  • 1/2 cup split yellow Moong Dal
  • 1 cup Raw rice or pongal rice
  • 4 ½ cups Water
  • 2 tsp Salt (To taste)

For Thalippu or Tadka

  • 4 tbsp Ghee
  • 2 tbsp Oil
  • 1 tbsp Black Pepper
  • 2 tbsp Ginger (Finely chopped(
  • A few Curry Leaves
  • 1 tsp Asafoetida
  • 1 tsp Cumin seeds

Instructions
 

Pressure cook

  • Wash the split moon dal and rice separately until the water runs clear.
  • Heat a large pressure cooker on medium flame. Add the washed moong dal and roast it for about a minute (Without browning it) until it gets little fragrant.
  • Next add in the washed rice and measure the water and add it to the pressure cooker.
  • Add salt and pressure cook for about 3 whistles on medium flame and turn off the flame.
  • Once the pressure is released, open the cooker and mash it down a bit with the back of your spoon or ladle. If you find it too thick, add 1/4 cup boiling water and mix it.
  • Check for salt, if it needs a little adjust by adding little.

To make Thalippu

  • Take a small kadai, add the oil and ghee and heat it on medium flame.
  • Once the ghee and oil is hot enough, add black pepper, it will froth and splutter (move away and be careful), reduce the flame to low, add the cumin seeds, chopped ginger, curry leaves, asafoetida and switch off the flame.
  • Let the added items to ghee infuse its flavor into the ghee. Pour the Thalippu or tadka over the prepared pongal and mix it in well.
  • To serve, rub some ghee on the inside of a bowl, add some prepared pongal to it and turn it upside down on a serving plate and remove the bowl to get a perfect shape as we get in the restaurants.
  • Serve the pongal with Brinjal Gothu and coconut chutney and enjoy.
Keyword Festive recipes, Pongal
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Pictorial recipe (step by step)

Pressure cook

  • Wash the split moon dal and rice separately until the water runs clear.
Ven pongal recipe for beginners. Easy Khara pongal recipe. Tamil style pressure cooker

  • Heat a large pressure cooker on medium flame. Add the washed moong dal and roast it for about a minute (Without browning it) until it gets little fragrant.
  • Next add in the washed rice and measure the water and add it to the pressure cooker.
  • Add salt and pressure cook for about 3 whistles on medium flame and turn off the flame.
Ven pongal recipe for beginners. Easy Khara pongal recipe. Tamil style pressure cooker

  • Once the pressure is released, open the cooker and mash it down a bit with the back of your spoon or ladle. If you find it too thick, add 1/4 cup boiling water and mix it.
  • Check for salt, if it needs a little adjust by adding little.
How to make ven pongal Tamil style Khara pongal recipe for beginners.

To make Thalippu

  • Take a small kadai, add the oil and ghee and heat it on medium flame.
  • Once the ghee and oil is hot enough, add black pepper, it will froth and splutter (move away and be careful), reduce the flame to low, add the cumin seeds, chopped ginger, curry leaves, asafoetida and switch off the flame.
  • Let the added items to ghee infuse its flavor into the ghee. Pour the Thalippu or tadka over the prepared pongal and mix it in well.

  • To serve, rub some ghee on the inside of a bowl, add some prepared pongal to it and turn it upside down on a serving plate and remove the bowl to get a perfect shape as we get in the restaurants.
  • Serve the pongal with Brinjal Gothu and coconut chutney and enjoy.

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