Ven Pongal Recipe – South Indian Khara Pongal

Ven pongal / Ghee Pongal / Khara Pongal / Rice pongal is one of the most important South Indian breakfast recipes which is very popular in Tamil nadu. I have already shared my MIL’s Venn pongal recipe with a video. Today I have come up with my mom’s version of making ven pongal. My parents are with me in Bangalore and I am having a great time with them. I am enjoying my mom’s special recipes. This morning amma made ven pongal and coconut chutney for our breakfast. Most of us avoid eating pepper corns if its added as whole ones. So my mom adds coarsely powdered pepper corns just like the ones served in some hotels. And she adds more quantity of moong dal to make the dish more healthy.Do try this version. You will love it for sure. Ok, Lets see my mom’s style South Indian Ven pongal recipe for breakfast.

Ven pongal recipe

Ven pongal/Ghee pongal/Khara pongal - South Indian breakfast recipes

Cuisine: South Indian

Category: Breakfast

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice/Pacharisi - 1 cup Yellow moong dal/Paasi paruppu - 1/4 cup Water - 5 cups Ghee - 4 tbsp Pepper corns – 1.5 tsp Cumin seeds - 2 tsp Curry leaves - few Chopped ginger - 2 tsp Asafetida/Hing - 2 pinches Cashew nuts - few Salt - as needed

METHOD

Dry roast moong dal in a kadai till nice aroma arises. Do it patiently without burning them. Remove in a plate. Wash the rice and set aside. In a kadai, heat 2 tbsp of ghee and roast the pepper corns.Let it crackle. Remove half of them and powder it coarsely. If you want, you can powder all the roasted pepper corns. I powdered half & added the remaining as it is for photographic attraction. But my mom usually powders all the pepper corns. Add cumin seeds to the remaining pepper corns and roast the jeera for few seconds. Switch off the flame.In a cooker base, take the washed rice and roasted moong dal. Add 5 cups of water and required salt. Mix well and add the roasted pepper + cumin mixture, chopped curry leaves, ginger and hing. Mix everything and pressure cook in high flame for 7 to 9 whistles. Remove the weight valve after the steam is released. Heat 1tbsp of ghee and roast cashew pieces till golden brown.Open the cooker and add the roasted cashews and powdered pepper corns. Mix well and add 1tbsp of ghee. Serve hot with coconut chutney .Enjoy !

Enjoy yummy ven pongal for breakfast !

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