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Ven Pongal

24 Nov

Ven Pongal.

Rice is pressure cooked along with moong dal till rice is soft. A tempering / talimpu is prepared with cumin seeds, black peppercorns and curry leaves. The rice is then tempered with the spices and served with coconut chutney or with onion chutney and sambar.
Makes: around 3 servings of Ven Pongal.


Rice 1 Cup
Moong Dal 1/3 Cup
Cumin Seeds a big Pinch
Curry leaves 2
Salt to taste


Cumin Seeds 1 tsp
Crushed Black Peppercorns 1 tsp
Curry Leaves 10
Ghee 1 Tbsp

Method of preparation:

Crush the cumin seeds and keep aside.
Crush the black peppercorns coarsely and keep aside.
Tear curry leaves if they are too big.

Wash rice and moong dal together with fresh water and strain.
Pressure cook rice and moong dal together in a pot with 3 cups of water for 3 whistles.
Leave the cooker for 10 minutes for pressure to release.
Uncover, add salt, 2 curry leaves, a pinch of crushed cumin seeds and a cup of water.
Stir well and leave the cooker on low flame.

Heat ghee in a pan, add cumin seeds.
When cumin seeds starts to change color, add crushed black peppercorns and curry leaves.
Fry till black peppercorns turn light golden brown and remove from heat.

Add the above tempering to the pressure cooker.
Cook for 3 – 5 minutes on low flame and remove from heat.
Serve ven pongal with simple onion chili chutney.
Notes: Make the onion chili chutney with tamarind in place of lemon juice.

Suggestions: If the rice is not cooked properly, add a cup of water and pressure cook or cook covered till done. Rice should be soft but not completely mushy when done. Adjust the black pepper for heat.
Variations: You can also add cashews to the tempering. Grated ginger can also be added.
Other Names: Ven Pongal, Kattu Pongali.