Ven Pongal | Ghee Pongal

January 14, 2017

how to make Ven Pongal | Ghee Pongal


Happy Pongal dear friends!!.. 

Eventually, I'm posting this recipe, though the day is going to end. I sat down in the morning to post this recipe. But, I have been busy receiving two guests one after the other. I prepared Pongal, sambar and vada for breakfast. Anyway, coming back to today's recipe.


Ven Pongal / Ghee Pongal is the main dish prepared during the popular festival of Hindus in South India called Pongal. A harvest and thanksgiving festival marking the start of spring.



Ven Pongal is a rice based dish prepared mainly with newly harvested rice, which brings out the mashed consistency of the dish. But, if you don't have a new batch of raw new rice, old rice (which we usually use for daily cooking) will also work well with little more water needed to get the right consistency.

We usually prepared this for breakfast or for brunch. It's one of our comfort food and quick and easy to prepare. Whenever I make Pongal, I try to make all the side dishes for it if time allows. Otherwise, sambar is enough for us. The side dishes which goes along with ven Pongal are vegetable sambar, coconut chutney and Parupa Vada. Will soon share the recipes for vada and coconut chutney. You can even make Medhu Vada.

how to make Ven Pongal | Ghee Pongal

How to make Veg Pongal or ghee pongal with step-by-step photos:


1. Dry roast the yellow split moong dal till you smell a nice aroma. Wash it 2-3 times along with 1 cup of rice.
2. Add all the ingredients mentioned under 'Into the cooker'. Let it come to boil. Close the lid with the whistle on. Cook for 4 whistles.
3. In the meantime the pressure releases from the cooker, we will prepare the seasoning.
4. Heat a small pan. Pour ghee, then cashew. Fry for a minute.
5. Add ginger, stir for 2-3 minutes. Then add pepper, jeera and lastly curry leaves.
6. Open the lid of the cooker. Add the seasoning to the cooked rice and mix well.





how to make Ven Pongal | Ghee Pongal


Ven Pongal | Ghee Pongal
 CuisineIndian
 Prep Time5 minutes
 Cook Time8 minutes
 Passive Time5 minutes
 Servings
4  people
INGREDIENTS
Into the cooker:
Tempering:
INSTRUCTIONS
  1. Dry roast the yellow split moong dal till you smell a nice aroma. Wash it 2-3 times along with 1 cup of rice.
  2. Add all the ingredients mentioned under 'Into the cooker'. Let it come to boil. Close the lid with the whistle on. Cook for 4 whistles.
  3. In the meantime the pressure releases from the cooker, we will prepare the seasoning.
  4. Heat a small pan. Pour ghee, then cashew. Fry for a minute.
  5. Add ginger, stir for 2-3 minutes. Then add pepper, jeera and lastly curry leaves.
  6. Open the lid of the cooker. Add the seasoning to the cooked rice and mix well

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