Ven pongal is a very easy and comfort food. A famous South Indian breakfast. Learn how to make ven pongal with step by step pictures.
Mostly in weekend mornings I make ven pongal it to laze around. In contrast to Vj, Aj won’t even touch this one.
I make it only with chutney if I want to make it simple. But brinjal or any vegetable of gotsu (we at home call is gosthu) will be great side dish for pongal.
Even tiffin sambar will be great accompaniment. But I love it both with sambar and chutney together.
Ven pongal is a south Indian breakfast dish prepared with raw rice, yellow split mung dal (yellow moong dal or pasi paruppu/ Payatham paruppu in Tamil).
Dal and rice are cooked in more water ratio and mashed for a creamy texture.
Black pepper and cumin seeds are commonly added to pongal. This adds flavor and spice as well as helps in digestion.
Ven pongal is always served with oodles of ghee. I always prefer homemade ghee as I feel it is lighter comparatively.
Each house, they make a variation though small, makes a lot of difference in out come.
Some add crushed pepper and cumin raw while others fry it in ghee and add.
Cashews, ginger, green chilli and curry leaves are added depending on one’s preference.
Having said pongal is easy job at kitchen, its tricky too to get the right consistency.
I have struggled a lot to get it right. Now for only us I make it perfect, but if I need to make for more people, I am not still that confident to make it.
Sometimes the pongal becomes so dry or so watery. But I have some trouble shooting ideas now if I run into trouble.
Tips to get perfect ven pongal:
- Water measure should be correct. Too less will end up in dry pongal while too much water may taste bland and texture will be too runny.
- Keep hot water ready to adjust the consistency when you open the cooker if in case needed. Adjust salt too accordingly.
- Roasting the dal makes it more flavorful and the texture is also good if we roast.
An important point to note is depending upon the make and model of the pressure cooker, the number of whistles may change.
Some model takes just long time between whistles. In such cases, be cautious to avoid burnt bottom.
Also some rice take more water or less water. So test test test and find your exact recipe.
Pongal can be cooked directly in pressure cooker like I did or even pot inside pot method.
As I mentioned earlier, pongal can be made in many ways. My mom’s pongal is one pot pongal.
She tempers whole pepper and cumin along with ginger, green chilli curry leaves and asafoetida. I have posted it but added turmeric along while she doesn’t add.
Her dal ratio is more for the rice.
Ven pongal recipe
- 1 cup Raw rice I used sona masuri
- ¼ cup Moong dal pasi paruppu
- 5 cups Water
- Salt – as needed
- 1 tablespoon Ginger chopped
- 1 pinch Asafoetida
- 2 tablespoon Ghee
- 1 teaspoon Pepper
- 1.5 teaspoon Cumin seeds
- 1 sprig Curry leaves
- 2 pinch Asafoetida
- 8 Cashews Broken/ slit
- Wash rice and dal together. An optional step is to roast the moong dal for extra flavour.
- Heat a small cooker with a teaspoon of ghee. Fry ginger and asafoetida for few seconds.
- Add 5 cups of water, bring to boil.
- Add the washed rice, dal, salt and pressure cook for 4 whistles in medium flame.
- Wait until pressure gets released naturally, after that open and mash.
- Temper with the items given under the table.
- First add ghee, when hot add pepper and let it start splutter and then switch off the flame.
- Add cashews and fry till it starts golden and lastly add jeera.
- After that curry leaves and asafoetida. Mix in the heat and then add it to pongal and mix well.
- If the pongal is watery when you open, then you can try keeping it again in stove and mix well until water evaporates. This happens because of the cooker’s make model,also when the whistle comes in short intervals.
- If it is too dry/thick then add some hot water to bring it to desired consistency. Make sure to balance salt.
- Don’t let the cumin seeds burn while frying, as it changes the whole taste of pongal.
- If you want/ like pepper flavour, you can add 1 teaspoon of pepper coarse powder to the pongal lastly while mixing. It gives a great flavour and turns more spicy.
- One of my maamis use dalda 50% or oil for making pongal and it tastes great, but it’s slightly feels heavy or full in just few spoons. Homemade ghee is best for pongal.
1. Wash rice and dal together An optional step is to roast the moong dal for extra flavor.
Heat a small cooker with a teaspoon of ghee. Fry ginger and asafoetida for few seconds.
2. Add 5 cups of water, bring to boil. Add the washed rice, dal, salt and pressure cook for 4 whistles in medium flame. Wait until pressure gets released naturally, open & mash.
3. Temper with the items given under the table.
First add ghee, when hot add pepper and let it start splutter and then switch off the flame.
Add cashews and fry till it starts golden and then lastly add jeera. After that in goes curry leaves and asafoetida.
Mix in the heat itself and then add it to pongal and mix.
Serve it super hot with gothsu or chutney as an accompaniment. I made gothsu with potato and carrot the other day and ginger cooconut chutney