Ven Pongal

This ven pongal is made with raw rice and dhal. It is usually served with Brinjal Gothsu or with Coconut Chutney/sambar.

  • Brinjal Gothsu

    Difficulty: Easy

    This Brinjal Gothsu goes well with Rice Upma and Ven Pongal. It can also be served with Idli/Dosai.

  • Coconut chutney

    Difficulty: Easy

    A simple coconut chutney made with just coconut. You can also season it with curry leaves, mustard and red chilies.

  • Idli Sambar

    Difficulty: Easy

    This sambar recipe is specifically made for idli and dosai with dhal, onion and tomato.

Ven Pongal

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Recipe by S Kamala Course: BreakfastCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



This ven pongal is made with raw rice and dhal. It is usually served with Brinjal Gothsu or with Coconut Chutney/sambar.


  • Raw rice – 1 cup

  • Green gram dhal – 1/4 cup

  • Fresh ginger – a small piece

  • Asafoetida powder – a pinch

  • Jeera (Cumin) – 1 teaspoon

  • Black Pepper – 1 teaspoon

  • Cashew nuts – few

  • Ghee – 1 tablespoon

  • Curry leaves – few

  • Green Chilli – 1 (optional)

  • Salt – 1 teaspoon or as per taste


  • Wash the rice and dal and add 4 cups water. Add grated ginger and salt.
  • Pressure cook for 3 to 4 whistles. Once steam has subsided, open the lid of cooker and mash it well using back of a big spoon.
  • In a pan, add the ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, asafoetida, curry leaves, green chilli slit into two and fry for a while. Add this to the cooked rice and mix well.


  • Instead of adding ginger to the rice, you can add it while seasoning also.  But if you add it while cooking, it will blend well with the rice and no one will pick it and keep it away while eating.
  • You can add more ghee if you like it.  However, for one cup rice 1 tablespoon solid ghee is just perfect.
  • Water ratio for Pongal – 1:3 ( rice + dal : water) – For 1 cup rice + 1/4 cop dal, 3 and 3/4 cup water required.  I used 4 cups to get more soft Pongal.


  1. Anonymous

    It came really nice. Thanks for the recipe

  2. Thank you for visiting my site and taking time to post your comment.

  3. Dear Ms Kamala,

    Good day! i am new to this blog. I wish to try your idli recipe but I do not know what is parboiled rice. Can you please explain or do you have other alternative other than the parboiled rice.

  4. Parboiled rice is called in Tamil as “Puzhungal Arisi”. This rice is also sold as “Idli Rice” in stores. I am not sure where you live. If you are in US, you will get this rice in Indian Stores.

  5. looks cool…the picture looks so US idli rice will be available in indian stores or i have great resource where you can find all the indian ingredients. as i am a regular client of this site.

  6. thanks for ur recipies you are doin really gr8 job… thanks a lot

  7. Really your recepies are comming good…

  8. Usually the quantities mentioned in recepies will not come properly but urs is comming perfect…

  9. Thank you Subha.

  10. I tried many recipies of yours kamala its really comming nice and i have a doubt is "oats good for sugar patients ?" because u have provided many recipies in oats i want to try all those and here my inlaws are sugar patients so…i want to know that…

  11. and also i want to know sabudana is good for health or bad? many are telling we should not use it often wats your openion ?

  12. Hi Subha,

    Sabudana, also known as Sago and Javvarisi in Tamil contain 78% of starch only. It also contain calcium and it is low in sodium. One gram gives about 4.2 calories. It is NOT bad for health, but since it is full of starch and more calories, we can use it occassionaly.

  13. Really Nice recipe Thanks……………………..

  14. hello kamala, i am huge fan of south indian cuisine specially Tamil and Kerala bcause they r less spicy retain the unique taste of food. thru yr blog i am sure
    of authentic recipes. thanks a lot.

  15. Hi Anagha,

    Thank you for visiting my blog and hope my recipes are somewhat useful to you.

  16. you are doing a wonderful job !!!!!!!!!!!! God Bles you !!!!!!!

  17. Preethy Nair

    Hi Kamalaji,

    May I address you as Aunty.I am sure you must be around my Mum`s age. I discovered your site quite by accident and haven’t regretted it . Now not a day passes without visiting your site . I may not make any recipe on a daily basis but a visit is must. Thank you for the posts. I am trying out the one of your kootu recipes.

    • Hi Preethy Nair. Welcome to my site. You can very well call me aunty. I too have the same habit, whether we try others recipes or not, I read anything about cooking. It is quite interesting.

  18. Vaishnavi


    My pongal turns very hard and rocky afte some time. But otherwise it is good and tasty if we have it directly from the cooker. Tell me how to keep it soft and mashy for longer hours.

    • Hi Vaishnavi,

      If you add water in the ratio 1:3 (for 1 cup rice 3 cups water) pongal will be soft for long hours. Measure both rice and dhal and accordingly add water. Moreover, adding enough ghee to the Pongal is another criteria for keeping the pongal soft.

  19. Mano Chitra

    Hi mam,

    I cooked ven pongal before by putting all the integrants togather which will be not so good but now tried as per your method came out very tatsy break fast now tk u and i hd a doubt whether we can use patcharisi or our cooking rice

    • Hi Mano Chitra,

      Thank you for your kind feed back. For Pongal Patacharisi is used. Also for cooking we use patachari only. If you use parboiled rice, then you can also use it, but the taste will slightly differ.

  20. I just love your blog.Thank you for sharing wonderful recipes. It is so useful for the younger generation.

  21. R.Muthu lakshmi

    Hai mam,

    I am new to your blog.I tried some of your receipes which comes very tasty. Thank you so much. Why don’t you add some north indian receipes i.e, panner.

  22. hi kamala,
    vry intersting job done…luv ur recipes..vry vry useful ..

  23. Hi Kamala mam, today I followed your measurement ratio and pongal came out well. Thank you again.

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