Ven Pongal (White pongal) is a traditional south Indian breakfast served at many homes and restaurants. Though many ingredients are added to the dish, still the dish retains the white colour of the rice. Perhaps this is one of the reason it is called as Ven Pongal / White pongal.
Raw rice / Pacharisi – 1 cup
Moong dal – 1/2 cup
Pepper corns – 1 teaspoon
Cumin seeds – 1 teaspoon
Pepper powder – 1 teaspoon
Green chili – 1 no
Curry leaves – 1 string
Ghee/Butter – 1.5 tablespoons
Cashew Nuts – 8 nos
Asafoetida – a pinch
Salt – to taste
1) Mix the Rice and Moong dal and wash it well. Empty this into a pressure cooker.
2) Add 3.5 cups of water, salt, cumin seeds and pepper powder.
3) Allow it to cook and wait for 3 whistles. Wait for the pressure to escape out slowly.
4) Now, take a frying pan and heat ghee/butter.
5) Add green chili, curry leaves, cashew nuts and asafoetida.
6) Mix it well with the rice in the cooker.
7) Voila! Ven pongal is now ready to be served.
1) Adding ghee will give nice aroma and taste to the pongal, so I always prefer to add ghee to pongal.
2) I like thick consistency for my pongal, so I mostly follow 1:2 for rice and water quantity. If you need little watery consistency, then add 4 cups of water for the mentioned rice and dal quantity here.