Ven Pongal/Kara Pongal

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Ven Pongal is famous South Indian breakfast. It is made with very simple ingredient. Rice cooked with moong dhal and seasoned with mild spices. Some will add green chillies in Ven Pongal but I like to keep it simple. Ven Pongal is served with gotsu, chutney or sambar. I like to eat Pongal with any pickle especially Ginger pickle. Let’s get started.

Ven Pongal/Kara Pongal

Ven Pongal/Kara Pongal

Author: Poornima Suren


    For Pongal
  • ½ cup rice
  • ½ cup moong dhal
  • Salt, to taste
  • 2 cup water
    For Seasoning
  • 10 cashews
  • ½ tsp cumin seeds
  • ½ tsp peppercorns
  • 1 spring curry leaves
  • 2 tablespoon ghee


  1. Add washed rice and dhal along with water and salt in pressure cooker and cook it for 3 to 4 whistles.
  2. When pressure releases naturally, open the lid.
  3. We want mushy rice and dhal for ven pongal.
  4. Heat small pan with ghee, then add in cumin, curry leaves and peppercorns.
  5. Allow them to splatter then add in cashews.
  6. Once done pour the seasoning to the cooked rice and dhal and mix well.
  7. Serve Ven Pongal with chutney, sambar, pickle or gotsu.
    Tips and Variations
  1. You can add some grated ginger and turmeric along with rice and dhal while cooking.
  2. Try not to substitute ghee with oil. Ghee gives good aroma to pongal.

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