Pongal – one of the best south Indian breakfasts. Pongal is suitable for almost all kinds of people; starting from a toddler to the elderly. For me, it’s the best comfort food. That can help the sickly in their recovery process. The softness of mashed rice and lentil, along with the medicinal spices such as black peppercorn, Cumin, and ginger. There comes a festive on your way, you aren’t prepared? Ven Pongal to your rescue ! For any religious festival or pooja ; Pongal can be used as a neivedyam. Do try the Ven pongal and let me know your comments.
Ven Pongal / Milagu pongal
Prep time Cook time Total time
15 mins 20 mins 35 mins
Recipe type: Break fast Cuisine: South Indian Serves: 3
1 cup rice
1 cup moong dal / payatham parupu / pesara pappu
1 inch ginger (grated or chopped )
1/2 tsp black peppercorn /Milagu
1/2 tsp Cumin/ Jeeragam
2 tsp ghee (can increase accoridng to taste)
few curry leaves / kalivepillai
Cashew nuts as per taste (optional)
salt as per taste
Let’s make hot steamy Pongal
Dry roast the dal for less than 3 minutes
Add rice, roasted dal, salt, and 4 cups of water in a pressure cooker
and cook for 6 – 7 whistles.
Let it cool, untill the steam from pressure cooker calms down
for a creamy texture, you could mash up the pongal with a masher
Pour ghee in a pre-heated pan, fry cashewnuts untill golden brown and set them aside.
In the same pan, add ginger, black peppercorn , cumin, and curry leaves; and let them splutter for few minutes.
Add the spices to the pongal and mix well together.