ven pongal recipe | khara pongal recipe | south indian pongal recipe

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ven pongal recipe | khara pongal recipe | south indian pongal recipe with detailed photo and video recipe. a popular spicy rice pongal dish recipe from south india, prepared with moong dal and rice. it is similar to sweet pongal recipe. and it is typically served with sambar and coconut chutney for breakfast, but not limited to serve for lunch and dinner.
ven pongalven pongal recipe | khara pongal recipe | south indian pongal recipe with step by step photo and video recipe. basically there 2 varieties of pongal. the most popular is sweet pongal  which is prepared with jaggery, and the other is ven pongal which is a spicy version of it. ven pongal is prepared with clarified butter or ghee with equal proportions of moong dal and rice.

while i prefer to have north indian curries for my roti or chapathis, but i always like to south indian dishes for my breakfast. pongal has been my recent addition to my breakfast menu and i love with just peanut chutney. to the contrary, mu husband likes sweet pongal recipe, and i do not like sweet dishes for my breakfast. but i have to prepare it occasionally to please him 🙂 anyway, i prepare the ven pongal or khara pongal recipe from poha/avalakki or aval and semolina pongal too. here is the recipe of rava pongal. but i like the traditional pongal prepared from rice and moong dal.

khara pongalbesides some tips and recommendations for a perfect pongal recipe. if you are in a jiffy, then soaking the rice and dal would fasten the procedure to cook it fast. secondly, i highly recommend to roast the rice and moong dal with ghee before preparing pongal recipe. roasting would enhance the aroma and gives a nice flavour to the ven pongal recipe. lastly, i prefer to add the crushed pepper rather than whole pepper. but it is completely up to you and you can add whole or crushed pepper.

finally, i would request you to check my other breakfast recipes collection from my website. especially, idli recipe, medu vada recipe, plain dosa, masala dosa, rava dosa, set dosa, palak vada and poori recipe. in addition, do visit my other recipes collection from my website like,

ven pongal or khara pongal video recipe:

recipe card for ven pongal or khara pongal recipe:

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ven pongal recipe | khara pongal recipe | south indian pongal recipe
 
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easy ven pongal recipe | khara pongal recipe | south indian pongal recipe
Author:
Recipe type: breakfast
Cuisine: south indian
Serves: 3 Servings
Ingredients
for pressure cooking:
other ingredients:
  • 2 tbsp ghee / clarified butter
  • 1 tsp cumin seeds / jeera
  • 10 cashews / kaju, halved
  • 1 inch ginger / adrak, finely chopped
  • few curry leaves
  • pinch of hing / asafoetida
  • 1 tsp pepper, crushed
  • water as required, to adjust consistency
Instructions ( 1 cup =255 ml)
  1. firstly, in a pressure cooker heat ghee.
  2. furthermore, add washed moong dal (half cup) and raw rice (half cup).
  3. saute the dal and rice for 2 minutes or till they turn aromatic.
  4. now add 3 cups of water and give a good mix.
  5. pressure cool for 5 whistles or till the rice and dal gets cooked well completely.
  6. meanwhile, in a kadai heat ghee.
  7. further add, cumin seeds and hing.
  8. also add chopped ginger and curry leaves. saute till the raw smell of ginger disappears.
  9. additionally add cashews and crushed pepper. saute till they turn golden brown.
  10. once the pressure of cooker is released, gently mix the rice and dal and add to the above prepared tempering.
  11. mix them gently making sure the rice grains are not mashed.
  12. furthermore add water as required to get the smooth watery consistency.
  13. add salt to taste and give a good mix.
  14. now simmer of 5 minutes or till the desired consistency is attained.
  15. finally, serve ven pongal / khara pongal along with chutney or sambar.


how to make ven pongal or khara pongal with step by step photo recipe:

  1. firstly, in a pressure cooker heat ghee.
    ven pongal
  2. furthermore, add washed moong dal (half cup) and raw rice (half cup). make sure to take equal proportion of dal and rice. also rinse and wash well.
    ven pongal
  3. saute the dal and rice for 2 minutes or till they turn aromatic. this helps to enhance the aroma of ven pongal.
    ven pongal
  4. now add 3 cups of water and give a good mix.
    ven pongal
  5. pressure cool for 5 whistles or till the rice and dal gets cooked well completely. allow the pressure to release by itself.
    ven pongal
  6. meanwhile, in a kadai heat ghee.
    khara pongal
  7. further add, cumin seeds and hing.
    khara pongal
  8. also add chopped ginger and curry leaves. saute till the raw smell of ginger disappears.
    khara pongal
  9. additionally add cashews and crushed pepper. saute till they turn golden brown.
    khara pongal
  10. once the pressure of cooker is released, gently mix the rice and dal and add to the above prepared tempering.
    khara pongal
  11. mix them gently making sure the rice grains are not mashed.
    khara pongal
  12. furthermore add water as required to get the smooth watery consistency.
    south indian pongal
  13. add salt to taste and give a good mix.
    south indian pongal
  14. now simmer of 5 minutes or till the desired consistency is attained. do not mash, allow the rice and dal to simmer and become soft.
    south indian pongal
  15. finally, serve ven pongal / khara pongal along with chutney or sambar.
    khara pongal


notes:

  • firstly, add equal proportion of moong dal and rice for authentic taste of ven pongal.
  • also, add green chili in the tempering to make khara pongal more spicy.
  • furthermore, use pure homemade ghee for more rich flavour and aroma.
  • finally, ven pongal / khara pongal taste great if it slightly moist. as they will turn dry once cooled.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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