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VEN PONGAL (yellow lentil hotch-potch S.Indian style)


Pongal, as Venpongal is known, is very popular breakfast item .It is enjoyed best with coconut chutney.

1 Cup Of Rice (don't use very old rice)
1/2 Cup of Paiyar parappu (Moong Dhall)
1 Tea spoon of Jeera (Pound with mortar )
1/2 spoon of Broken Black Pepper
1/2 Spoon of Whole black pepper
1/2 Cup of Ghee (small cup)
2 Broken Red Chillies (Optional)
8 Cashew nuts broken in half or 1/4th
2 Sprigs of Curry leaves




First roast the Dhall in ghee till it turns light pink in colour. Cook this roasted dhall along with fairly new rice in a pressure cooker. Add along with dhall, whole black pepper 1/2 spoon and also 1/2 spoon of Jeera in the pressure cooker. After four whistles , remove the cooker from stove and let steam subside. Now take some Ghee in the kadai and fry Cashew nuts till they turn pinkish brown. Frying must be done on a low flame. At the end of cashew frying, add Curry leaves and 1/2 spoon of Jeera turn it twice or thrice but no more than 15 seconds. 

Immediately add the cashew and the contents of Kadai to Dhall Rice mixture. Now add Salt to taste. Some people prefer to add salt during steam cooking. I prefer to add half during cooking and half after the whole thing is ready. It is safe to follow my method. Now thoroughly turn the Ven Pongal in the vessel so that salt, cashew, broken black pepper and Jeera; mix well. Close the lid of cooker again for fifteen minutes. This will ensure jeera flavour to spread. Jeera should be semi broken. Now prepare Coconut chutney and enjoy .


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