Ven Pongal (Khara Pongal) | Pongal Festival Recipes
Khara Pongal (or ven pongal as it's commonly called) is not something I grew up on. It's not part of Kerala breakfast recipes and on the rare occasions we would eat out for breakfast, I never looked beyond butter roast or paper roast dosa.
Then things changed and I got married to a Tamilian. TH's mom makes a mean pongal and it's a favourite of mine now. She makes it every time we go home and this time I got to have it twice. Pics were taken in amma's kitchen as she cooked so pardon the bad light quality.
Since Pongal festival is right around the corner, I thought this would be the best time to post this favourite recipe of mine!
Ven Pongal / Khara Pongal
Serves 4
Recipe source: Mom-in-law
Ingredients:
1 cup raw rice
1/2 cup moong dal / paasi paruppu / cherupayar
1/2 tsp whole black peppercorns
1/2 tsp whole cumin / jeera seeds
A small piece of ginger
Salt to taste
To temper:
1/2 tsp each of cumin (jeera) and black pepper powdered together
A few cashew nuts
A few curry leaves
1/4 tsp of hing / perungaayam / asafoetida
2 tbsp ghee + 2 tbsp oil
How It's Made:
1. The rice and dal needs to be cooked together until mushy and soft. Amma soaks the moong dal in advance for 30 mins. This is optional but it ensures that the rice/dal mixture cooks well and evenly.
2. Add the soaked dal to washed rice (Add about 2.5 to 3 cups water) and place in a bowl in a pressure cooker. Add a few whole peppercorns and cumin seeds to this along with the ginger, chopped.
3. Cook for 3-4 whistles or 15-20 mins until the mixture is soft and mushy.
4. Heat the oil in a pan (you can use only ghee too) and add some more cumin seeds, curry leaves, cashew nuts, and the hing. Fry until the cashew nuts turn golden brown.
5. Add the cooked rice/dal mixture to this.
6. Add salt and stir well to combine all the ingredients. Once mixed well, add the ghee and stir again making sure everything is mixed thoroughly.
That's it! Such simple ingredients and flavours but makes for a delicious dish!
We had ours with some arachuvitta sambar.
The Pongal Festival is something else I am not very familiar with having never celebrated it as I grew up. I am trying to learn more about it so hopefully posting this Pongal recipe is the first step :)
Looking for Sakkarai Pongal Recipe? Look no further :)
Then things changed and I got married to a Tamilian. TH's mom makes a mean pongal and it's a favourite of mine now. She makes it every time we go home and this time I got to have it twice. Pics were taken in amma's kitchen as she cooked so pardon the bad light quality.
Since Pongal festival is right around the corner, I thought this would be the best time to post this favourite recipe of mine!
Ven Pongal / Khara Pongal
Serves 4
Recipe source: Mom-in-law
Ingredients:
1 cup raw rice
1/2 cup moong dal / paasi paruppu / cherupayar
1/2 tsp whole black peppercorns
1/2 tsp whole cumin / jeera seeds
A small piece of ginger
Salt to taste
To temper:
1/2 tsp each of cumin (jeera) and black pepper powdered together
A few cashew nuts
A few curry leaves
1/4 tsp of hing / perungaayam / asafoetida
2 tbsp ghee + 2 tbsp oil
How It's Made:
1. The rice and dal needs to be cooked together until mushy and soft. Amma soaks the moong dal in advance for 30 mins. This is optional but it ensures that the rice/dal mixture cooks well and evenly.
2. Add the soaked dal to washed rice (Add about 2.5 to 3 cups water) and place in a bowl in a pressure cooker. Add a few whole peppercorns and cumin seeds to this along with the ginger, chopped.
3. Cook for 3-4 whistles or 15-20 mins until the mixture is soft and mushy.
4. Heat the oil in a pan (you can use only ghee too) and add some more cumin seeds, curry leaves, cashew nuts, and the hing. Fry until the cashew nuts turn golden brown.
5. Add the cooked rice/dal mixture to this.
6. Add salt and stir well to combine all the ingredients. Once mixed well, add the ghee and stir again making sure everything is mixed thoroughly.
That's it! Such simple ingredients and flavours but makes for a delicious dish!
We had ours with some arachuvitta sambar.
The Pongal Festival is something else I am not very familiar with having never celebrated it as I grew up. I am trying to learn more about it so hopefully posting this Pongal recipe is the first step :)
Looking for Sakkarai Pongal Recipe? Look no further :)
Posts
Amazing pongal dish. I used to eat this a lot when I was in Andhra. I miss that. Thanks for sharing.
ReplyDeleteAndhra has very good pongal recipes too! :)
DeleteOne of my favorite dishes. I love having this with Brinjal Gothsu. I make this for dinner rather than breakfast at home simply because its one of the easiest dishes to make after a tiring day at work but I ve heard that eating Ven Pongal makes you sleepy(:P)!!
ReplyDeleteI have heard it's the best combination with gothsu :) We had this venn pongal for dinner too, and that explains the dull lighting :D
ReplyDeletetest :D
DeleteThank God for engineer friends :)
DeleteI was about to delete this comment... now you've stopped me from doing that :)
Deletenah.. let it be.
DeleteThe pongal looks delicious. Am sure it tastes even better when the recipe comes from our dear mothers. :)
ReplyDeleteI forgot to add earlier.. My mom (and now me)adds pepper/cumin seeds powder and ginger paste since I had this habit of picking every peppercorn and ginger separately ( along with some pongal) and leaving it outside the plate even before I start eating since I dint like eating them.So by the time i was finished most of it was outside rather than on my plate :D
ReplyDeleteThat's a great tip :) I remove the whole peppercorns from my pongal too :)
DeleteYum yum,super tempting and my kind of food..
ReplyDeleteOh I love it. I had many types of pongal when I visited Chennai last year and loved all of them...my husband was content with dosas and more dosas :)
ReplyDeleteInterestingly, in North India no one can imagine having a "khichdi" for breakfast :( while a "kedgeree" is a similar thing which Scottish picked up from India and adapted for breakfast...I can have it daily :)
Never heard of kedgeree before. Going to check it out now!
DeleteYum yum,mouthwatering here, wat a super tempting dish..
ReplyDeleteyummy pongal..i love it with sambar and coconut chutney..even some crispy medu vada will be good..
ReplyDeleteAarthi
Never had ven pongal before...This looks delicious..
ReplyDeleteI feel like having two cups of this pongal and sambar now! Craving for something heavy like this :) perfect recipe for the festive time!
ReplyDeleteHappy Pongal to you and the hubby! I can see the pepper kick in your mom's pongal. My favorite combo is coconut chutney and kathirikkai gothsu. That is what is coming up this sunday at our place..of course all that because my mom is here!
ReplyDeletePongal happens to be my daughter's fav .. I have not tried it myself though .. this is what she eats every weekend at Sarvana Bhavan :D .. i think its high-time i try and tell you how it goes ..
ReplyDeleteHi Nags! Thanks for the timely post! The mister wanted to make pongal, and thanks to your post, he did. (The step by step photos helped a lot as well)..we had ours with chutney, was fab!
ReplyDeleteI made brinjal sambar with pongal for Pongal this year. What is the kind of accompaniment in your photo? Is it onion sambar? To me it has the color of kozhumbu, which always makes me hungry. What is the recipe for the accompaniment here?
ReplyDeleteWhat is gothsu as mentioned by others? How is gothsu different than Sambar or Kozhumbu?
Great questions! The kozhambu you see with my pongal up there is shallot (chinna vengaayam) kozhambu which my MIL makes with a little coconut milk. It's her own recipe which I haven't shared yet, incidentally. Gotsu is the more popular accompaniment with pongal but since I am not a Tamilian, I have never tasted that! It's much simpler than any kozhambu in terms of preparation.
DeleteThanks Nagalaskhmi... That kozhumbu looks delectable. I love the color and the texture too. I had made kozhumbu in the past with either onions or sundrakkai vatthal. Do you have any posts on how to cook using the various vatthals. I am in Kerala and can find them in some shops sometimes.
ReplyDeletevatral may not be too popular in Kerala because it's a Tamil ingredient. Try a few stores, they may stock it. We get ours from relatives and family in Tamil nadu :)
Delete