Ven Pongal Recipe - Khara Pongal - Ghee Pongal Recipe

Ven pongal also known as ghee pongal & khara pongal is one of the most popular South Indian breakfast recipes.My Mom & MIL makes it very well. Though they follow different methods,i like both the versions.I usually follow my MIL’s method as my husband Sendhil is fond of it.My mom adds crushed pepper but my mil adds whole pepper & cumin along with other ingredients as per our family liking.To me, its a very easy one pot meal.So I usually make pongal in busy mornings & mostly for my guests.The taste & softness of pongal depends not only in the quantity of ghee but also on the quality of rice  & quantity of water,rice ratio .In Tamilnadu,we get pongal rice(Raw rice/Pacharisi).We use it for making sakkarai pongal & ven pongal .Here in Bangalore,i buy the costliest , good quality Sona masoori raw rice.In this post,I have shared my MIL’s method.It’s a very easy and quick method using pressure cooker.I have used moderate quantity of ghee in this recipe.If u r planning to try for your guests , add more ghee before serving otherwise just follow this recipe for the first time and adjust the amount of ghee if u wish.I’ve given my mom version in the “Notes” section.Do try any method based on your liking.Remember pongal should be served hot to enjoy its best taste . As u all know the best side dish for pongal are coconut chutney, Tiffin Sambar  & brinjal gosthu! Ok, Lets see how to make ven pongal aka ghee pongal – an awesome Breakfast recipe !

I have uploaded a full video recipe for your reference.Hope u will find it useful.

Ven pongal recipe video

Ven pongal recipe

How to make Ven pongal/Ghee pongal recipe easily using pressure cooker - One pot method

Cuisine: South Indian

Category: Breakfast Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

INGREDIENTS

1cup = 200 ml Raw rice – 1 cup Moong dal –1 tbsp Water – 4.5 - 5 cups (depends on rice) Ghee – 2 –3 tbsp Pepper corns – 1/2 tsp Jeera – 2 tsp Ginger – 1 inch piece ( finely chopped) Hing/Asafetida - a pinch Curry leaves – few Cashew – 5 nos (break into half)

METHOD

Take raw rice & moong dal in a bowl and wash it twice. Set aside.Chop the ginger and take it along with pepper,cumin seeds & curry leaves. Heat  1 tbsp of ghee in a pressure cooker base.When the ghee starts to heat,add the pepper corns and saute well till it starts to splutter.Keep the flame medium to avoid burning of ghee.As soon as the pepper splutters,add the cumin seeds,curry leaves,cashews and ginger bits.Mix well quickly without changing the color of cumin seeds.Add 4.5-5 cups of water and required salt. When the water starts to roll boil,add the washed rice+dal mixture.Close the cooker.When the steam comes from the nozzle,put the whistle and simmer the flame.Cook till one whistle.It takes 12-15 minutes.Switch off the flame and let the steam release. Open the cooker and mash everything well with a ladle.Lastly add 1 tbsp of ghee,mix well and serve immediately.Enjoy with coconut chutney or gosthu ! Add more ghee if making for guests :))

Note

If u r making for guests , add one more tbsp of ghee at the end before serving… Usually vanaspati / Dalda is added in restaurants. But we all know its bad for health.. So its better to use cooking oil & ghee combination as it is low in calories too… The quantity of water completely depends on the quality of rice. My mom adds roasted pepper powder on top of pongal along with jeera and other things to get more spicy taste. As we don’t eat whole pepper corns ,she follows this way to include pepper in our food..   Adding hing and ginger gives a restaurant touch. U can replace ginger bits with ginger paste or grated ginger too.

Enjoy this easy  & yummy South Indian breakfast recipe with your favorite side dish !

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