ven pongal recipe, how to make pongal recipe | khara pongal recipe

4.1 from 10 votes

khara pongal recipe is a popular south indian breakfast made with rice and yellow moong lentils.

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ven pongal recipe with step by step pics – ven pongal is a delicious south indian breakfast made with rice and yellow moong lentils. this porridge like savory dish is laced with cumin, asafoetida and black pepper. not to forget the lovely aroma of ghee, which is used for tempering these spices. the simplest version of ven pongal will have these spices as well curry leaves and ginger.

ven pongal recipe, pongal recipe

there are many variations possible. at times grated coconut is also added. you could even add some chopped veggies to make a mix veg pongal. ven pongal is also known as khara pongal. 

few more pongal recipes on blog are:

black pepper is one of the key ingredient added in ven pongal. the black peppercorns are added whole and when you eat ven pongal, you also bite into the black pepper. if you do not favor or like biting into a whole black pepper, then crush the black pepper coarsely and add. usually i add crushed black pepper, but since i wanted to share an authentic method, i did not crush black peppers for this recipe post.

pongal has always been a favorite with us. after having one of the best ven pongal in tirupati balaji temple, i have been looking out to make it at home exactly the way the temple served.

recently we got the chance to savor ven pongal in JW mariott hotel from their breakfast menu. it was a good one. though not like the one we had in tirupati temple, but yes a tasty one. the extra amount of ghee they added in the pongal made a lot of difference. they would also add grated coconut in the pongal.

so when i have been looking out for a homely yet a really good pongal recipe, i asked one of my very dear reader and friend, durga aunty about her method. durga aunty was quick enough to reply and even gave me her mother’s recipe and method to make ven pongal. she was detailed enough for me to understand the finer details of cooking pongal. durga aunty is in her 70’s and this recipe is from her mother. thus making this recipe almost a 100 year old family recipe. yes this is a really good pongal recipe and comes pretty close to the pongal we had at tirupati temple.

khara pongal recipe

thank you durga ji. this post is dedicated to you.

durga ji, suggests to use seeraga samba rice as it gives a good flavor. but if you do not get seeraga samba rice, you can use regular rice like sona masuri rice. wherever possible, i have mentioned tips and suggestions to make a perfect pongal.

usually we just have ven pongal plain and thats how we like it. but traditionally served with coconut chutney or sambar. durga ji suggests to have pongal with either onion gothsu or kathirikai gothsu or coconut chutney or hotel style sambar or kalyana gothsu.

preparing ven pongal does not take much time. you can also make pongal for lunch or dinner, especially if you are short of time or very busy. then serve khara pongal with some pickle or a side of curd or chutney or salad.

if you are looking for more rice recipes then do check:

pongal recipe, ven pongal recipe, khara pongal recipe
4.1 from 10 votes
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ven pongal recipe

khara pongal recipe is a popular south indian breakfast made with rice and yellow moong lentils.

course breakfasts
cuisine south indian, tamil nadu
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 3
rough calories per serving 292 kcal
author dassana amit

ingredients (1 cup = 250 ml)

main ingredients for ven pongal

  • ½ cup seeraga samba rice OR regular rice OR 100 grams seeraga samba rice
  • ¼ cup moong dal OR 60 grams moong dal
  • ½ teaspoon cumin seeds (jeera) - lightly crushed
  • teaspoon asafoetida (hing)
  • 1 inch ginger (adrak) - chopped OR 1 teaspoon heaped chopped ginger
  • 3 to 3.25 cups water or add as required
  • salt as required

for tempering pongal recipe

  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon black pepper, whole or crushed. you can also add ½ teaspoon black pepper (sabut kali mirch)
  • 1 sprig curry leaves (kadi patta) OR 10 to 12 small to medium curry leaves
  • 10 to 12 cashews (kaju) - whole or halved
  • 2 to 3 tablespoon ghee (clarified butter)

how to make recipe

roasting moong dal for pongal recipe

  1. pick ¼ cup of moong dal first to get rid of stones if any. then heat a small pan or a small kadai and add the moong lentils.
  2. on a low flame stirring often roast the moong lentils till they become aromatic.
  3. the moong lentils only need to be roasted till they become aromatic. no need to brown them.
  4. now take them in another bowl or you can use the same pan for rinsing.
  5. add ½ cup rice in the bowl containing the roasted moong dal.

  6. rinse both rice and roasted moong dal a couple of times with water.

cooking rice & moong lentils for pongal recipe

  1. drain very well and then add them in a pressure cooker.
  2. now add the following ingredients - ½ tsp cumin seeds, ⅛ tsp asafeotida/hing, 1 tsp heaped chopped ginger. also add salt as per taste. 

  3. pour 3 to 3.25 cups water. the amount of water to be added depends on the consistency you want and also on the quality of moong dal.

  4. pressure cook on a medium to high flame for 7 to 8 whistles or 11 to 12 minutes.
  5. let the pressure settle down on its own and then you remove the lid to check the doneness and consistency. if the pongal has a consistency like that of pulao, then add ½ to 1 cup hot water and mix very well. 

  6. both the rice and the moong dal should be cooked very well. if you want you can even slightly mash the cooked rice and moong lentils. if cooked well, then cover with the lid and keep aside.

making ven pongal

  1. in another small pan, heat 2 to 3 tbsp ghee. 3 tbsp ghee gives a good taste and flavor.
  2. add 1 tsp cumin seeds. let them splutter.
  3. then add 10 to 12 cashews.
  4. fry till the cashews become light golden.
  5. once they begin to get light golden, then add 1 tsp black pepper and 10 to 12 curry leaves.
  6. stir very well and fry till the curry leaves become crisp. the black pepper should also be fried well.
  7. now pour this entire tempering on the pongal.
  8. mix very well.
  9. cover with the lid (with the vent weight/whistle on the lid) and keep ven pongal aside for 5 to 6 minutes. this allows the tempering flavors to infuse with the pongal and the aroma to stay in.

  10. then remove the lid and serve ven pongal hot with coconut chutney or sambar.

recipe notes

tips for making pongal recipe

  • the pongal recipe can be doubled.
  • i get moong dal which takes a long time to cook. usually i cook the moong lentils for 7 to 8 whistles. so i added 3.25 cups water. if you get moong dal, which cooks quickly in 2 to 3 whistles, then add 2 to 2.5 cups water.
  • some mixed veggies can also be added. 
  • if you want you can add less or more ghee as per your requirements. 

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how to make ven pongal recipe

a) roasting moong dal

1. pick ¼ cup of moong dal first to get rid of stones if any. then heat a small pan or a small kadai and add the moong lentils.

dal for ven pongal recipe

2. on a low flame stirring often roast the moong lentils till they become aromatic.

making ven pongal recipe

3. the moong lentils only need to be roasted till they become aromatic. no need to brown them.

making ven pongal recipe

4. now take them in another bowl or you can use the same pan for rinsing.

making ven pongal recipe

5. add ½ cup rice in the bowl containing the roasted moong dal.

making ven pongal recipe

6. rinse both rice and roasted moong dal a couple of times with water.

making ven pongal recipe

b) cooking rice & moong lentils for pongal recipe

7. drain very well and then add them in a pressure cooker.

making ven pongal recipe

8. now add the following ingredients – ½ tsp cumin seeds, ⅛ tsp asafeotida/hing, 1 tsp heaped chopped ginger. also add salt as per taste. crush the cumin seeds in the palms of your hands and then add. this gives a nice aroma.

making ven pongal recipe

9. pour 3 to 3.25 cups water. the amount of water to be added depends on the consistency you want and also on the quality of moong dal. i get moong dal which takes a long time to cook. usually i cook the moong lentils for 7 to 8 whistles. so i added 3.25 cups water. if you get moong dal, which cooks quickly in 2 to 3 whistles, then add 2 to 2.5 cups water.

making ven pongal recipe

10. pressure cook on a medium to high flame for 7 to 8 whistles or 11 to 12 minutes. for moong dal which cooks quickly, you can pressure cook for 2 to 3 whistles.

making pongal recipe

11. let the pressure settle down on its own and then you remove the lid to check the doneness and consistency. if the pongal has a consistency like that of a pulao, then add ½ to 1 cup hot water and mix very well. both the rice and the moong dal should be cooked very well. if you want you can even slightly mash the cooked rice and moong lentils. if cooked well, then cover with the lid and keep aside. the consistency of a pongal is like khichdi.

making pongal recipe

making ven pongal recipe

12. in another small pan, heat 2 to 3 tbsp ghee. 3 tbsp ghee gives a good taste and flavor.

making pongal recipe

13. add 1 tsp cumin seeds.

making ven pongal recipe

14. let them splutter.

making pongal recipe

15. then add 10 to 12 cashews.

making ven pongal recipe

16. fry till the cashews start to become light golden.

making ven pongal recipe

17. once they begin to get light golden, then add 1 tsp black pepper and 10 to 12 curry leaves.

making ven pongal recipe

18. stir very well and fry till the curry leaves become crisp. the black pepper should also be fried well.

making ven pongal recipe

19. now pour this entire tempering on the pongal.

making ven pongal recipe

20. mix very well.

making ven pongal recipe

21. cover with the lid (with the vent weight/whistle on the lid) and keep aside for 5 to 6 minutes. this allows the tempering flavors to infuse with the pongal and the aroma to stay in. then remove the lid and serve ven pongal hot with coconut chutney or sambar.

pongal recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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32 thoughts on “ven pongal recipe, how to make pongal recipe | khara pongal recipe

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  1. Hi !
    Tried this recipie for breakfast today.Came out yummilicious
    Served with Sambar and Onion Chutney.
    Can’t find an option to upload pic, elsewhere would have done that.
    Thank you !

    • Welcome Aruna. Nice to know that you liked the ven pongal recipe. We don’t have the option to upload photos. However I am glad to read your positive feedback.

  2. Hello
    I’m an ardent fan of your recipes and they are awesome. Can’t you make an app for your recipes? People like me who are learning from you can make more of it.just a thought.

    • Thanks Pragnyaparamita for your kind words and suggestion. Will think about it.

  3. Can we use basmati rice.as in north India the rice u mentioned is not available.

    • you can use any regular variety of rice like sona masuri or parmal etc. avoid using basmati rice, but any other regular variety of rice can be used.

  4. I use to make pongal before. I was not very happy with the taste..But recently I followed your steps and it turned out to be very tasty.. thank you so much for sharing a perfect recipe..

    • Welcome Rashmi. Glad to know that you liked the pongal recipe.

  5. nice taste and easy to make thank you

    • Welcome Manisha

  6. Which rice ur using mam, raw rice or boiled rice?

    • Aneesa, i am using raw rice.

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