Ven Pongal/Khara Pongal

Ven Pongal/Khara Pongal is a traditional South Indian dish that holds a special place in the hearts and palates of many. Also known as Khara Pongal or Ghee Pongal, it is a savoury rice and lentil porridge, typically flavoured with black pepper, cumin, ginger, and ghee (clarified butter). This dish is a popular choice for breakfast, especially during the harvest festival of Pongal, from which the dish derives its name. Pongal is a four-day festival celebrated in Tamil Nadu. A special version of Ven Pongal, known as “Chakkara Pongal,” is prepared with jaggery, ghee, and cashews during this festive time. Ven Pongal’s comforting flavours make it a beloved dish in South Indian cuisine, enjoyed by people of all ages. Whether served during a festive occasion or as a regular breakfast, Ven Pongal continues to hold a cherished spot in the culinary heritage of South India.

Looking for more breakfast ideas? Explore our other delicious and easy breakfast recipes to start your day right!

The main ingredients used in Ven Pongal/Khara Pongal are rice and split yellow moong dal (lentils). Cook the rice and lentils together until they form a soft and creamy consistency. The tempering is a crucial step in preparing Ven Pongal. It involves frying cumin seeds, black pepper, ginger, cashews and sometimes green chillies in ghee or oil. Add this aromatic tempering to the cooked rice and lentil mixture to impart a rich and flavorful taste to the dish. The use of ghee in Ven Pongal not only enhances its flavour but also contributes to its creamy texture. Ghee adds a rich and buttery essence to the dish, making it a satisfying and comforting meal. The balance of spices and the addition of cashews or peanuts during the tempering process add a delightful crunch to each bite.

You can serve Ven Pongal with coconut chutney and sambar, a lentil-based vegetable curry.

Sambar

Sambar is a popular South Indian dish that is a flavorful and nutritious lentil-based stew. It is a combination of toor dal (split pigeon peas), vegetables, tamarind, and spices. The dish is seasoned with mustard seeds, curry leaves, and asafoetida, providing a distinctive taste. The tangy and slightly spicy flavour of sambar makes it a versatile accompaniment to various South Indian meals, often served with rice, idli, dosa, or vada.

Check out this recipe

Coconut chutney

Coconut chutney is a South Indian delight made with grated coconut, green chillies, and other ingredients and blended into a smooth, creamy consistency and tempered with fresh curry leaves. It can be served with various South Indian dishes, such as dosa, idli, pongal and vada.

Check out this recipe

Ven Pongal/Khara Pongal

Print Recipe

Ven Pongal is a South Indian dish that presents a delicious blend of rice and lentils cooked to a creamy consistency, and seasoned with spices, cashews and ghee. It is a wholesome and satisfying comfort food, commonly enjoyed as a hearty breakfast or a warm and nourishing meal throughout the day.

Course Breakfast, Brunch

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking time 20 minutes mins

Total Time 50 minutes mins

Servings 4 people

Author sumisculinarynotes

Ingredients

• ½ cup white raw rice
• ½ cup split yellow moong dal
• 1 tbsp ghee
• 3 ½ – 4 cups water
• Salt
• Pinch asafoetida/hing
• Hot milk if needed
• 1 tsp sugar

Tempering

• 3 tbsp ghee
• ½ tsp cumin seeds
• 2 tsp peppercorns
• Pinch asafoetida/hing
• 1- inch size ginger finely chopped
• 10-15 cashews
• A few curry leaves

Instructions

• Wash the rice and lentils together in plenty of water and soak them in water for 20 minutes.
• In a heavy-bottomed pan or pressure cooker, heat 1 tablespoon of ghee over medium heat.
• Add the drained rice and lentils and stir well to coat them with the ghee for 4-5 minutes. Add water, salt and asafoetida/hing. The amount of water may vary depending on the rice used. This is an approximate amount of water.
• Pressure cook this for 4-5 whistles or until the mixture is cooked to a creamy consistency. If using a regular pan, cover and cook until the rice and lentils are soft and well-cooked, stirring occasionally. If you prefer a creamier texture, you can mash it slightly.
• If the mixture is too thick you can add hot milk until it reaches your desired consistency.
• Once the Ven Pongal is cooked add a pinch of sugar (optional) to balance all the taste. Heat a few tablespoons of ghee in a small pan. Add a few cashews and fry until golden brown and keep them aside.
• In the same ghee add cumin seeds, ginger, peppercorns, asafoetida/hing and curry leaves.
• Pour this and the cashews over the cooked Ven Pongal and mix well.
• Your Ven Pongal is now ready to be served hot. It is often enjoyed with coconut chutney and sambar.

Notes

Traditionally, whole black pepper and cumin seeds are used in the recipe. If you prefer not to have whole spices and would rather have a smoother texture, you can use crushed or ground spices instead. By using crushed spices, you’ll still get the flavours of the spices without the whole pieces in the dish.

The amount of water needed can vary based on the type of rice used. Different varieties of rice may absorb water differently. It’s always a good practice to adjust the water quantity based on the specific rice you have. Remember to check the package instructions for your specific type of rice, as they often provide recommended water-to-rice ratios.

Understanding the characteristics of the rice and making small adjustments during the cooking process ensures a yummy Ven Pongal.

The key to a perfect Ven Pongal lies in achieving the right consistency — neither too dry nor too watery. Adjust the water quantity and cooking time to achieve the desired result.

 

Frequently Asked Questions