Ven Pongal

Ven Pongal is a traditional South Indian dish known for its simple ingredients, soothing flavor, and creamy texture. Made with rice and yellow moong dal, gently cooked together and finished with a rich ghee tempering, it is a beloved breakfast item across Tamil Nadu and Karnataka. Soft, mildly spiced, and full of warmth, ven pongal is both comforting and nourishing.

The base of ven pongal is a soft mash of rice and dal, simmered with plenty of water until creamy. It may remind some of North Indian khichdi, as both are rice-dal dishes meant to be soft and easily digestible. But ven pongal stands apart with its distinct flavor and tempering, rooted in South Indian tradition.

The highlight of ven pongal is the ghee seasoning. In hot ghee, black peppercorns, cumin seeds, crushed ginger, cashew nuts, and curry leaves are fried until aromatic, then poured over the cooked rice and dal. A pinch of hing (asafoetida) is often added for digestive ease and added depth. This gives the dish its unmistakable warmth and South Indian identity.

Ven pongal is best enjoyed hot, served with coconut chutney, sambar, or a tangy brinjal gothsu. Though it’s a staple breakfast, it is also offered as naivedyam in temples and during festivals like Pongal, celebrated in Tamil Nadu with much devotion.

Mild, buttery, and rich in tradition, ven pongal is a bowl of pure comfort. Whether you’re starting your day or seeking a light, satisfying meal, this humble dish brings together nourishment and flavor with elegant simplicity.

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Ven Pongal

Author: Ushadevi Cooking Method: Boiling Cuisine: Indian, Tamil Courses: Breakast, Lunch

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4

Best Season: Suitable throughout the year

Description

Ven Pongal originates in Tamil Nadu and is one of the most popular breakfast dishes in South India. Pongal has two varieties: sweet and savory. The sweet one is called Chakkara Pongal or Sarkkarai Pongal, and the savory one is Ven Pongal or Khara Pongal.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 cup Raw rice
• ¹⁄₂ cup Moong Dal
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Salt
• 1 ¹⁄₂ teaspoon Ghee
• 6-7 Cashew Nuts
• ¹⁄₂ teaspoon Cumin seeds
• ¹⁄₂ teaspoon Black pepper
• ¹⁄₂ teaspoon Ginger (crushed)
• 2 Green chillies (chopped)
• 1 spring Curry Leaves
• ¹⁄₂ teaspoon Asafoetida

Instructions

1. First, roast moong dal for some time and keep it aside.
2. In a cooker, add one cup of rice and half a cup of moong dal. Add enough water, turmeric powder, and salt.
3. Cook until everything is well done. Don’t worry if it’s a little overcooked.
4. If needed, you can mash it all well.
5. Next, heat ghee, roast cashews, and keep them aside.
6. In the same ghee, temper cumin seeds.
7. Add crushed pepper, crushed ginger, green chillies, curry leaves, and asafoetida.
8. Pour this mixture over the cooked rice and dal. Mix everything well.
9. Ven Pongal is ready. Serve hot with sambar.