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.

  Cuisine: Indian
• 

  Coconut chutney

  Difficulty: Easy

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

  Cuisine: Indian, kerala
• 

  Idli Sambar

  Difficulty: Easy

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

  Cuisine: Indian, Tamil

Ven Pongal

Recipe rating: N/A

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

Servings

3

servings

Prep time

5

minutes

Cooking time

20

minutes

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

Ingredients

• 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

Directions

• 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.

Notes

• 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.