What’s Cooking India? It’s Ven Pongal Recipe. It is also known as Khara Pongal and is a bit of spicy rice dish porridge, that is very healthy and delicious. This recipe is specially prepared by South Indian people on various occasions like a pooja or if some guests arrive.
Ven Pongal is also prepared in other states especially in the harvest festival which is also celebrated as Sankranti. Pongal is a 4-day long harvest festival celebrated in Tamil Nadu State and is dedicated to the Sun God.
It is also the only festival that follows a solar calendar and every year January 14th is celebrated as Makar Sankranti.
Along with Ghee Pongal or Khara Pongal, many other varieties are prepared. You can take Ven Pongal in your tiffin lunch box, or you can also have it in your dinner.
Not only in the Pongal Festival or on some special occasions, but you can cook it any time. So let’s start our Ven Pongal Recipe.
Ven Pongal Ingredients
|Raw Rice||½ Cup|
|Water||4 to 5 Cups|
|Moong Dal||½ Cup|
|Ginger (Grated)||1 Tsp|
|Salt||According to your taste|
|Curry Leaves||8 to 10|
|Cumin Seeds (Jeera)||1 Tsp|
|Green Chilli||2 to 3|
|Black Pepper Powder||2 tbsp|
|Cashew Nuts||8 to 12|
Steps to Make Ven Pongal Recipe
Step 1: Take ½ cup rice, and dry roast it in a frying Pan or Kadhai until golden brown in color.
Step 2: Now wash it properly and add in a pressure cooker along with grated ginger, water, and salt and cook it until 1 Whistle in high heat.
Step 3: Remove the cooker from heat and let it cool.
Step 4: Now, smash the rice with the backside of the glass until it becomes a little mushy.
Step 5: Add little water if your rice is too dry.
Step 6: In a frying pan, heat 2 to 3 tbsp of ghee in medium flame.
Step 7: Add 1 tsp Cumin Seeds, 8 to 12 cashews, 8 to 10 leaves of Curry, 2 Half Cut Green Chillies, and 2 tbsp Black Pepper Powder.
Step 8: Wait until the cashews turn brown, then add the rice with it.
Step 9: Now, mix all together and simmer it for 2 minutes. Serve it with coconut chutney.
Tips for a perfect Ven Pongal Recipe
- Do not use any substitute for Ghee, Curry leaves, Ginger and Black Pepper. Do not even skip them.
- You can alter the ratio of rice and moong dal according to your wish.
- You can add some vegetables like Carrot, Beans, etc in your Ven Pongal.
- Serve the Pongal when it is hot. It tastes great.
- To save time, you can dry roast 1 kg Moong Dal and keep in an airtight container and then you can use it for months.