Ven Pongal Rice  ratingratingratingrating

   It is a common popular breakfast dish in Tamil Nadu. This dish is traditionally prepared during the Pongal festival (harvest festival). Pongal in tamil means something that is overflowing or spilling over or boiling over. Ven Pongal is a savoury dish having a pleasing buttery texture cooked together with rice and dal until very soft, mixed with spices and topped with cashew nuts.

   I made this recipe only couple of weeks back for the first time and never knew that it would taste so good. You won’t believe that it tasted so yummy and wish I could have made this earlier. If any one of you haven’t tried this rice before, I recommend to give it a try atleast now.. I am sure you will love it!!

Preperation Time: 5 min.

Cooking Time: 35 min.

Serves: 4


Ponni raw rice (white rice) - 1 cup

Moong dal (yellow) - 1/2 cup

Ghee - 3 Tbsp

Broken cashews - 3 tsp

Ginger chopped - 1 tsp

Urad dal - 1 tsp

Pepper corns- 1/2 tsp

Green chilli - 3 (chopped)

Asafoetida - a pinch

Curry leaves - 2 stem

Preparation Method

Dry roast moong dhal until slightly browned.

Cook rice and moong dhal with 3 - 4 cups of water for about 3 - 4 whistles until mushy.
Set aside.

In a pan heat ghee.

Add chopped ginger and when it starts to change the colour, add cashews, urad dal, green chilli and saute for about 30 seconds.

Turn the flame to very low and whole pepper and saute for a while.

Add curry leaves and asafoetida and stir well.

Add cooked rice - dal mixture into it and mix well.

Turn the flame off.

Ven pongal rice is ready to be served...

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Name: Asha Philip
Rating: VeryGood
Comment: This is the first time I am making this rice and it tasted sooo yummy. Everyone should try this out and I am sure you will love it.

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