Ven Pongal Recipe | Khara Pongal | Ghee Pongal

Ven Pongal, also known as Khara Pongal or Ghee Pongal, is a traditional South Indian dish that is synonymous with comfort food. It’s often served for breakfast but can be enjoyed at any time of the day. The dish is known for its rich flavor, which comes from a combination of rice and moong dal cooked with ghee, black pepper, cumin seeds, ginger, and other spices. Here’s a detailed recipe to make this delicious and hearty dish at home.

Ingredients:

• Rice: 1 cup
• Moong dal (split yellow lentils): 1/2 cup
• Ghee (clarified butter): 4 tablespoons
• Water: 4-5 cups
• Salt: to taste
• Black pepper: 1 teaspoon (coarsely crushed)
• Cumin seeds: 1 teaspoon
• Ginger: 1-inch piece (finely chopped)
• Green chilies: 2 (slit)
• Asafoetida (hing): a pinch
• Curry leaves: 10-12
• Cashew nuts: 10-12
• Turmeric powder: 1/4 teaspoon (optional)

Instructions:

1. Preparation:
   • Rinse the rice and moong dal together until the water runs clear. Soak them in water for 15-20 minutes.
   • Drain the water and set aside.
2. Cooking Rice and Dal:
   • In a pressure cooker, add the soaked rice and dal along with 4 cups of water and a pinch of turmeric powder (if using).
   • Pressure cook for 3-4 whistles on medium heat. If you are using a pot, cook until the rice and dal are mushy and well-cooked. Add more water if needed.
   • Once cooked, mash the rice and dal mixture slightly and set aside.
3. Tempering:
   • In a large pan, heat 2 tablespoons of ghee.
   • Add the cashew nuts and fry until golden brown. Remove and set aside.
   • In the same pan, add the remaining ghee. Add cumin seeds, coarsely crushed black pepper, chopped ginger, green chilies, asafoetida, and curry leaves.
   • Sauté for a minute until the spices are aromatic.
4. Combining:
   • Add the cooked rice and dal mixture to the pan with the tempered spices.
   • Mix well and add salt to taste. Adjust the consistency by adding more water if needed.
   • Let it simmer for a few minutes, stirring occasionally to prevent sticking.
5. Serving:
   • Garnish with fried cashew nuts and a drizzle of ghee.
   • Serve hot with coconut chutney, sambar, or a simple pickle on the side.

Tips for the Perfect Ven Pongal:

• Consistency: Pongal should have a soft, slightly mushy consistency. Adjust the water quantity accordingly.
• Ghee: Do not skimp on the ghee. It adds a rich flavor and enhances the overall taste of the dish.
• Spices: The key spices are black pepper and cumin. Ensure they are fresh and coarsely ground for maximum flavor.
• Optional Add-ins: Some variations include adding a pinch of turmeric for color or a handful of grated coconut for extra richness.

Nutritional Information (Approximate per Serving):

• Calories: 300-350
• Protein: 8-10 grams
• Fat: 10-12 grams
• Carbohydrates: 45-50 grams
• Fiber: 4-5 grams

Conclusion:

Ven Pongal is a comforting and nutritious dish that is perfect for a hearty breakfast or a light dinner. Its simple yet rich flavors make it a favorite in South Indian households. With this recipe, you can recreate the authentic taste of Ven Pongal in your kitchen and enjoy a taste of South Indian tradition.

Enjoy cooking and savor every bite of this delicious Ven Pongal!

Coconut Chutney Recipe

Coconut chutney is a classic accompaniment to Ven Pongal and other South Indian dishes like dosa, idli, and vada. It’s quick and easy to make, adding a refreshing and tangy flavor to your meal. Here’s a simple recipe to prepare coconut chutney.

Ingredients:

• Fresh grated coconut: 1 cup
• Roasted chana dal (Bengal gram): 2 tablespoons
• Green chilies: 2-3 (adjust to taste)
• Ginger: 1-inch piece
• Tamarind: a small piece (or 1/2 teaspoon tamarind paste)
• Salt: to taste
• Water: as needed

For Tempering:

• Oil: 1 teaspoon
• Mustard seeds: 1/2 teaspoon
• Urad dal (split black gram): 1 teaspoon
• Curry leaves: 8-10
• Dried red chili: 1-2
• Asafoetida (hing): a pinch

Instructions:

1. Grinding:

• In a blender, add the grated coconut, roasted chana dal, green chilies, ginger, tamarind, and salt.
• Add a little water and blend to a smooth paste. Adjust the consistency by adding more water as needed.

1. Tempering:

• In a small pan, heat the oil.
• Add mustard seeds and let them splutter.
• Add urad dal and fry until golden brown.
• Add curry leaves, dried red chili, and a pinch of asafoetida. Fry for a few seconds until the spices are aromatic.

1. Combining:

• Pour the tempering over the ground coconut chutney and mix well.

1. Serving:

• Serve the coconut chutney fresh with Ven Pongal, dosa, idli, or any South Indian dish.

Tips for the Perfect Coconut Chutney:

• Fresh Coconut: Freshly grated coconut gives the best flavor. If using frozen coconut, thaw it completely before grinding.
• Roasted Chana Dal: This adds a nice texture and body to the chutney. You can also use roasted peanuts as an alternative.
• Consistency: Adjust the water quantity to get the desired consistency. The chutney can be made thicker or thinner based on preference.
• Tempering: A proper tempering adds an extra layer of flavor to the chutney. Don’t skip this step.

Variations:

• Mint Coconut Chutney: Add a handful of fresh mint leaves while grinding the chutney.
• Coriander Coconut Chutney: Add a handful of fresh coriander leaves for a different flavor.
• Red Coconut Chutney: Replace green chilies with dried red chilies for a spicier version.

Nutritional Information (Approximate per Serving):

• Calories: 80-100
• Protein: 1-2 grams
• Fat: 8-10 grams
• Carbohydrates: 3-5 grams
• Fiber: 2-3 grams