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Ven Pongal

Ingredients:

  • Rice – 1 cup
  • Moong dhal – ½ cup
  • Water – 6 cups
  • Ginger (chopped) – 1 tsp
  • Cumin sees – 2 tsp
  • Whole pepper – 2 tsp
  • Asafoetida – ½ tsp
  • Curry leaves – 10
  • Oil -1 tsp
  • Ghee – 3 tbsp
  • Salt- to taste

Method:

  1. Mix rice and dhal together. Wash under running water and strain.
  2. In a pressure cooker, add the rice dhal mixture along with 6 cups of water.
  3. Also add cumin seeds (1tsp), chopped ginger, asafoetida, curry leaves, salt , oil and a tsp of ghee and pressure cook for cook 4 whistles.
  4. Remove the cooker when pressure settles down
  5. In a separate wok, mix oil and ghee and heat until hot
  6. Add cumin seeds (1tsp) and whole black pepper. Allow to splutter
  7. Add cashewnuts and roast till golden brown
  8. Add curry leaves and pour the tempering over the molten pongal
  9. Drizzle more ghee on the pongal
  10. Serve hot with sambar and/or chutney

Here is the actual recipe video of how this is made at home. This is part of my Ammavum Naanum series where my mom teaches me heirloom recipes that have a story to tell. The entire series can be seen here:

About Author

The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

6 Comments

  • Anitha
    April 4, 2020 at 1:34 pm

    I wish i knew your channel earlier… You both combo is the most wonderful combo. Pongal is my all time favourite. Thanks a ton for all the awesome recipes 😊

    • puliyogaretravels
      April 5, 2020 at 7:21 am

      You’re welcome 🙂

  • Padma Balasubramani
    April 5, 2020 at 7:14 am

    Rakesh and mom, made the chakkravalli kozhambu, Mysore Rasam using your recipes. Loved the authenticity of the dish. Felt like heaven ❤️❤️💙💙. Am planning to cook recipes with fresh ground podis. I ran out of molaga podi stock and I will not be able to grind it in the machine for another couple of weeks. IF YOU COULD POST TAMBARM RECIPES.. I WOULD LOVE TO FOLLOW AND COOK…

  • Raju iyer
    April 12, 2020 at 8:18 am

    I made Ven pongal today it was fantastic I was born in mayavaram Studied in Bombay and have been living in Chicago for the past 40 years I absolutely love cooking vegetarian food

  • Shanthi Suresh
    April 21, 2020 at 2:31 pm

    Prepared this ven pongal today, it’s so delicious… thank you for this automatic authentic recipe…I wish I could upload a photo… But no option…..from Bengaluru..

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