Ven pongal

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Raw rice - 150 gm 

Moong Dhal - 75 g

Ginger - 10 gm (grated)

Green Chili - 3 no.s

Asafoetdia - 1 tsp

Pepper & cumin Powder - 4 tsp

Ghee - 150 ml

salt - as required

Curry Leaves

Cashew nut - 10 no.s

Water - 750 ml

Pepper corns and cumin - 1 tsp


  • Take a pan, add raw rice and moong dhal shallow fry.(until raw smell-goes away)

  • Take a Cooker, add 5 tbsp ghee allow it to heat, add ginger fry till golden brown, add green chili, asafoetdia, rice, dhal, salt, pepper & cumin powder, add water and 2 tbsp ghee allow it to boil ( 4 whistles).

  • once cooked smash the pongal mixture, check the salt as needed add ghee and mix it well,make sure the consistency like thick paste.

  • Take a pan,add 3 tbsp ghee allow it to heat add cashew, pepper corns,cumin seeds & curry leaves mix the fry and finally add remaining ghee to the pongal.

  • Delicious pongal eat with sambar, tomato chutney, coconut chutney and vada. 




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