Kovil Ven Pongal | Anjaneyar kovil milagu Pongal

Kovil Ven Pongal | Nanganallur Anjaneyar kovil milagu Pongal | Tamilnadu temple style Ven Pongal | Pongal in the pressure cooker 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

Milagu pongal  is popular temple prasadam. freshly crushed pepper and cumin give an aromatic flavor to ghee Pongal. 

KOVIL ven PONGAL

Pongal is a traditional south Indian savory recipe. Unique ingredients and cooking style makes Pongal taste divine. pressure cooker khara Pongal is so easy and flavorful. Perfect for the Pongal festival, navaratri etc.

RICE TO DAL RATIO FOR ghee PONGAL RECIPE

Every family has its own ratio of Rice and dal for Pongal. For our homestyle Pongal, I generally use 2:1 but for temple-style milagu Pongal I would recommend a 4:1 ratio of rice and dal. I used some masoori rice but you can also use raw rice

DO I NEED THIS MUCH WATER FOR THE ven PONGAL?

The amount of water totally depends on the variety of rice you use and also the consistency you prefer.  adjust water accordingly.

DO I NEED THIS MUCH ghee FOR PONGAL?

Yes if you need temple milagu Pongal, add 1:½ rice and ghee. It gives amazing flavor to the Pongal. For vegan khara Pongal, you can add vegan butter but the flavor might vary. 

CAN I USE butter INSTEAD OF ghee?

Yes, you can use butter. For vegan Pongal, replace ghee with oil or vegan butter.

Instant pot KOVIL milagu Ven PONGAL

Cook Pongal in "Rice " mode. Based on the rice and dal quantity, time will automatically change. 

WHAT TASTES BEST WITH PONGAL

Pongal tastes best with gotsu, Sambar, chutney varieties and onion, tomato thokku,

Pongal recipes | bhogi recipes | kannum Pongal recipes

INSTANT POT RECIPES 

Pongal varieties

Ingredients

How to make Ven Pongal with step-by-step pictures

• First, wash and soak rice and moong dal with enough hot water for 30 minutes

• crush pepper and cumin in mortar & pestle to your desired texture

• Furthermore add ginger and crush it again

• Add rice, dal, water, and ghee; pressure cook for 6 whistles; do natural pressure release

• Mash well

• Furthermore add water and mix well

• Add the required salt, crushed pepper, and ghee; mix well and cook for 3 minutes

• Turn off the stove

• Add ghee to a pan and heat

• When ghee turns hot add cashews and curry leaves; mix well and roast

• cashew starts to change color add crushed pepper cumin and ginger

• Mix well and cook till cashews turn golden brown

• Turn off the stove
• Add asafoetida and mix well

• Transfer to the Pongal

• Mix well and cook for a minute

Milagu pongal

kovil Ven pongal

5 from 3 votes

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Ingredients

To soak

• 1 moong dal
• ¼ cup rice
• 1 + ½ water

to crush

• Black Pepper ½ tsp
• cumin seeds ½ tsp
• ginger ½ tsp

Pongal

• 1 tablespoon ghee
• curry leaves few
• ½ teaspoon asafoetida
• Required salt
• crushed black pepper

Temper

• 1 tablespoon ghee
• 6 cashews
• few curry leaves
• ½ teaspoon asafoetida

Instructions

• First, wash and soak rice and moong dal with enough hot water for 30 minutes
• crush pepper and cumin in mortar & pestle to your desired texture
• Furthermore add ginger and crush it again
• Add rice, dal, water, and ghee; pressure cook for 6 whistles; do natural pressure release
• Mash well
• Furthermore add water and mix well
• Add the required salt, crushed pepper, and ghee; mix well and cook for 3 minutes
• Turn off the stove
• Add ghee to a pan and heat
• When ghee turns hot add cashews and curry leaves; mix well and roast
• cashew starts to change color add crushed pepper cumin and ginger
• Mix well and cook till cashews turn golden brown
• Turn off the stove
• Add asafoetida and mix well
• Transfer to the Pongal
• Mix well and cook for a minute

Video

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