Ven pongal also known as Khara pongal is one of the most important South Indian breakfast recipes which is very popular in Tamil nadu. I have already shared my MIL’s easy, Venn pongal recipe in a pressure cooker with a video. Today I have come up with my mom’s version of making ven pongal. My parents are with me in Bangalore and I am having a great time with them. I am enjoying my mom’s special recipes. This morning amma made ven pongal and coconut chutney for our breakfast.
Most of us avoid eating pepper corns if its added as whole ones. So my mom adds coarsely powdered pepper corns just like the ones served in some hotels. And she adds more quantity of moong dal to make the dish more healthy. It doesn’t look like hotel style ghee dripping pongal but sure its tasty. Do try this version. You will love it. Ok, Lets see my mom’s style South Indian Ven pongal recipe for breakfast.
Ven pongal recipe
Ven pongal/Ghee pongal/Khara pongal – South Indian breakfast recipes
Cuisine: South Indian
Category: Breakfast
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
1 cup – 250ml
- Raw rice/Pacharisi – 1 cup
- Yellow moong dal/Paasi paruppu – 1/4 cup
- Water – 5 cups ( add more based on your desired consistency)
- Ghee – 4 tbsp
- Pepper corns – 1 tsp
- Cumin seeds – 1.5 tsp
- Curry leaves – few
- Chopped ginger – 2 tsp
- Asafetida/Hing – 2 pinches
- Cashew nuts – few
- Salt – as needed
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HOW TO MAKE VEN PONGAL – METHOD
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Wash the rice and set aside. In a kadai, heat 2 tbsp of ghee and roast the pepper corns. Let it crackle. Remove half of them and powder it coarsely. If you want, you can powder all the roasted pepper corns. I powdered half & added the remaining as it is for photographic attraction. But my mom usually powders all the pepper corns.
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Add cumin seeds to the remaining pepper corns and roast the jeera for few seconds without burning. Switch off the flame and set aside. In a cooker base, take the washed rice and roasted moong dal. Add 5 cups of water and required salt. Mix well and add the roasted pepper + cumin mixture, chopped curry leaves, ginger and hing. Mix everything and pressure cook in high flame for 7 to 9 whistles. Remove the weight valve after the steam is released.
Serve hot with coconut chutney .Enjoy !
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Enjoy yummy ven pongal for breakfast !
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