Ven Pongal


Recipe Spotlight

Rice cooked with Moong Dhal and garnished with Chopped ginger, Cashew, Jeera, a yummy traditional breakfast in TamilNadu Marriages. You get this in almost every hotels everyday for breakfast; Pongal + Vadai accomplished with Sambar & Chutney. Popullarly called as Ven Pongal (White Pongal).

Servings: 4 Persons


Raw Rice – 2 cups (Patcharisi)

Moong Dhal – 1 cup (Manjal Udaitha Paasi Paruppu)

Whole Pepper Corns – 1tsp

Jeera – ½tsp

Curry Leaves – 1 sprig

Ginger – 1tsp Chopped

Cashew Nuts – 25gms

Asafoetida – 2 pinches

Salt – to taste

Ghee- 8tsp


Pressure cook Rice & Dhal, along with Salt & Asafoetida with 8 cups of water for 15-20 minutes.

Heat Ghee in a pan, add Black Whole Pepper corns, Ginger, Jeera, Cashew & Curry leaves saute for a minute in medium flame.

Season Pongal with the sauted & mix well.


Dole out Hot Pongal with Kotsu/Gotsu or Sambar or Chutney.

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