Ven Pongal Recipe

Ven Pongal

Pongal is the name given to the harvest festival of Tamil Nadu. It is also the name of the dish prepared during this 4-day festival. The term, Pongal, means “to boil over” in Tamil which symbolises happiness and agricultural produce overflowing the brim. While Ven or Khara Pongal is the savoury version, Sakkarai Pongal is the sweet one. It is also offered as Naivedyam to the gods and dieties. Since Pongal is around the corner, we thought it would be perfect to celebrate this auspicious occasion with authentic Tamilian Ven Pongal.


1 cup Rice

⅓ cup Yellow Split Grams (Moong Dal), lightly dry roasted

1 cup Milk

1 tsp Cumin Seeds

⅓ tsp Asafoetida

1 tsp Pepper, crushed coarsely

1 small piece Ginger, grated or finely chopped

10 Cashew Nuts, broken into two

Few Curry Leaves

⅓ cup Ghee

Salt, as required


  1. Wash rice and yellow split grams in water. Add this to a cooker along with milk and pressure cook it for 1-2 whistles on medium flame. The rice-dal mixture should be soft and gooey.
  2. For the tempering, heat ghee in a small pan, add the cumin seeds, crushed pepper, grated or finely chopped ginger, curry leaves, asafoetida and cashew nuts.
  3. To this, add the cooked rice-dal mixture. Add salt as required and mix well. Add some more ghee if required. Ven Pongal is ready.
  4. While serving, add some more fried cashews on top, pour a dollop of ghee and serve hot. It can be accompanied by Coconut Chutney or Sambar or both.

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AuthorRajni Rajput

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