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

malli pongal

kothamalli pongal

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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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