Venn Pongal

This is a typical South Indian dish,which is made for breakfast.”Venn” means hot or spicy unlike its close cousin the sweet pongal,which is made during festive occasions.

Raw rice- 1 cup
Moong/Green gram Dhal-3/4 cup
Milk-2 cups
Water-4 cups
Pepper corns-2 tsp
Green chillies-3
Turmeric powder- a pinch
Jeera-1 tsp
Mustard seeds-1/2 tsp
Curry leaves-4-5
Salt-to taste
Hing/Asoefoetida- a pinch
Oil-2 tsp
Ghee- 2 tsp

Venn Pongal
Venn Pongal

1.Wash the raw rice & Moong dhal well & put them in the pressure cooker with jeera,turmeric powder oil,milk & water.Close the lid & pressure cook till you hear 3 whistles.
2.Meanwhile in a small seasoning pan add the ghee, when it is warm add the green chillies,pepper corn,hing/asoefoetida & season with mustard seeds & curry leaves.
3.Add this seasoned mix into the contents in the pressure cooker,add salt to taste & mash the rice,to get almost a porridge consistency.
4.Serve hot with coconut chutney/sambar.

P.S: Adding a little ghee to the mix enriches the taste,if one’s waistline is not a prirority:)

2 Comments Add yours

  1. Chethana Gopal says:

    One of all time favourite dish….it’s a comfort food..thank you Maya for sharing the recipe. I add few cashews for seasoning…to add that extra richness. Perfect presentation. Keep posting many such traditional recipes.

    Liked by 1 person

    1. Thank you, Chethana, for stopping by my blog and leaving your kind comments, so appreciate it. What better day to post Pongal recipes than today, right, so posted one of Spicy and one of sweet Pongal along with a post to share the significance of the festival itself and how it is celebrated in the South of India, so appreciate your kind words .


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