Malli Pongal | Coriander Pongal | Kothamalli Pongal
Green Pongal Recipe, South Indian Pongal Variations, Healthy Pongal Recipes, Coriander Rice and Dal, Pressure Cooker Pongal, Ghee Pongal, Easy Breakfast Recipes South India, Pongal with Coriander Leaves, Protein Rich Pongal Recipe with step-by-step pictures and video recipe. Check out the Kovil Ven Pongal recipe, and if you like the video, pls SUBSCRIBE to my channel
Fresh, aromatic, and incredibly comforting — Malli Pongal, also known as Coriander Pongal or Kothamalli Pongal, is a refreshing twist on the classic South Indian ven pongal. This version blends cooked rice and dal with a generous amount of fresh coriander leaves, ghee, pepper, cumin, and mild spices, creating a vibrant, green, fragrant, and nourishing dish. It’s perfect for breakfast, lunch, or a light dinner, especially when you want something wholesome yet flavorful. With simple soaking, a quick pressure‑cooker method, and everyday ingredients, this coriander‑infused pongal comes together effortlessly and tastes heavenly with coconut chutney or sambar.
Can I skip soaking rice + dal?
It is optional, but I highly recommend it as it gives perfectly mushy kothamalli pongal
DO I NEED THIS MUCH WATER FOR THE ven PONGAL?
The amount of water depends on the variety of rice you use and also the consistency you prefer. Adjust water accordingly. The measurement I gave yielded the best malli pongal
DO I NEED THIS MUCH ghee FOR PONGAL?
For a flavorful pongal, you can add more ghee as well. For homestyle, I used this amount
CAN I USE butter INSTEAD OF ghee?
Yes, you can use butter. For vegan Pongal, replace ghee with oil or vegan butter.
How much coriander should I use?
Use a generous handful of fresh coriander leaves. More leaves give a brighter green color and stronger aroma.
Should I grind the coriander leaves or add them whole?
You can do either. Grinding gives a smooth, green pongal, while adding chopped leaves gives a speckled, rustic look. Both taste great.
Instant Pot Malli Ven PONGAL
Cook Pongal in “Rice “ mode. Based on the rice and dal quantity, the time will automatically change.
Can I make this pongal without ghee?
Yes, but ghee enhances flavor and aroma. For a vegan version, replace ghee with peanut oil.
What spices are used in coriander pongal?
Traditional pongal spices like cumin, pepper, ginger, and curry leaves are used. They balance the freshness of coriander beautifully with green chillies, too
Why is my pongal too thick?
Pongal thickens as it cools. Add a splash of hot water or ghee and mix gently to loosen the texture.
WHAT TASTES BEST WITH PONGAL
Pongal tastes best with gotsu, Sambar, chutney varieties and onion, tomato thokku,
Pongal recipes | bhogi recipes | kannum Pongal recipes
Pongal varieties
Ingredients
Rice 1 cup
Yellow moong dal 1/4 cup
Water 4 cups
Coriander leaves 1 full bunch
Ginger 1-inch piece
Green chillies 2
Turmeric powder, a pinch
Lemon juice 2 drops
Water 1 cup
Peanut oil 1/2 tablespoon
Salt 1/2 tablespoon
Ghee 1/2 tablespoon
For Tempering
Ghee 2 tablespoons
Cashews as needed
Black pepper 1½ teaspoons
Cumin seeds 1 tablespoon
Curry leaves few
Asafoetida a pinch
How to make malli pongal with step-by-step pictures
- ️ Wash rice and moong dal together and soak for 30 minutes.
- Grind coriander leaves, ginger, green chillies, turmeric powder, lemon juice, and 1 cup of water into a smooth mixture.
- ️ In a pressure cooker, add the soaked rice and dal along with 4 cups of water.
- ️Add the ground coriander mixture; bring to a boil
- ️Add peanut oil, salt, and 1/2 tablespoon ghee. Mix well.
- ️ Close the cooker and pressure cook for 4 whistles on medium flame.
- ️ Once pressure releases naturally, open the cooker and mash the pongal well to a soft, creamy consistency.
- ️ Heat 2 tablespoons of ghee in a pan. Add cashews and pepper fry well
- ️ Add cumin seeds, curry leaves, and a pinch of asafoetida; Roast
- ️ Pour this tempering over the pongal and mix gently.
- ️ Serve hot with coconut chutney or sambar
Ingredients
- Rice 1 cup
- Yellow moong dal 1/4 cup
- Water 4 cups
- Coriander leaves 1 full bunch
- Ginger 1-inch piece
- Green chillies 2
- Turmeric powder a pinch
- Lemon juice 2 drops
- Water 1 cup
- Peanut oil 1/2 tablespoon
- Salt 1/2 tablespoon
- Ghee 1/2 tablespoon
For Tempering
- Ghee 2 tablespoons
- Cashews as needed
- Black pepper 1½ teaspoons
- Cumin seeds 1 tablespoon
- Curry leaves few
- Asafoetida a pinch
Instructions
- Wash rice and moong dal together and soak for 30 minutes.
- Grind coriander leaves, ginger, green chillies, turmeric powder, lemon juice, and 1 cup of water into a smooth mixture.
- ️ In a pressure cooker, add the soaked rice and dal along with 4 cups of water.
- ️Add the ground coriander mixture; bring to a boil
- ️Add peanut oil, salt, and 1/2 tablespoon ghee. Mix well.
- ️ Close the cooker and pressure cook for 4 whistles on medium flame.
- ️ Once pressure releases naturally, open the cooker and mash the pongal well to a soft, creamy consistency.
- ️ Heat 2 tablespoons of ghee in a pan. Add cashews and pepper fry well
- ️ Add cumin seeds, curry leaves, and a pinch of asafoetida; Roast
- ️ Pour this tempering over the pongal and mix gently.
- ️ Serve hot with coconut chutney or sambar
Video
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