Ven Pongal Recipe | Breakfast Recipes

Whenever I think of Ven pongal, it reminds me of the prasad given in temple that tastes so good. Ven pongal is typically made of rice and moong dhal.  A very nice aroma comes out when tempering it with pepper, cumin, ginger and curry leaves roasted in ghee. This is one of the very common recipe in many south Indian weddings. It tastes good with sambar and coconut chutney. Medu vadai is also a good combination.
Here comes my recipe!!
Raw Rice 1 Cup
Moong Dhal 1/4 Cup
Pepper 1 Tablespoon
Cumin Seeds (Jeera) 1 Tablespoon
Ginger little (Finely Chopped)
Asafoetida A Pinch
Curry Leaves A Strig
Ghee 2 Tablespoons
Cashew 10 Nos
Salt To taste

Preparation Method
  • Heat a pressure cooker and pour ghee and once it gets heated up, add pepper, Cumin seeds, ginger, Asafoetida, Curry leaves and cashew.
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  • Once it all splutters,add the washed rice and moong dhal and fry them for a minute.
  • Add 3 cups of water and required salt and pressure cook for 3 –4 whistles.
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  • Transfer it to a plate and serve with Sambar and Coconut chutney.



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