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Ven Pongal | Ghee pongal

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Ven Pongal | Ghee Pongal | Khara Pongal | Spicy Pongal  | Ven Pongal recipe | South Indian kichadi /Khichdi with step by step pictures and video recipe. Check out the Ghee Pongal recipe and If you like the video pls SUBSCRIBE to my channel


Ven Pongal | Ghee Pongal | Khara Pongal in a pressure cooker and Instant pot instructions. Pongal is a popular south Indian tiffin variety prepared with rice & moong dal. We prepare Pongal in a sweet and savory version. Ven Pongal and chakkarai Pongal are often offered to God as naivedhyam/ prasadam. In our home, we make  Ven Pongal during the Thai Pongal festival, during Navratri, Varalakshmi Pooja, etc.

Ven Pongal is one of my favorite tiffins as it is easy to cook. For our phase of life many days we feel like wrapping up the kitchen soon. One-pot meals like Pongal are such a boon. Soak everything together, few whistles, and Pongal is ready. Just spend a few extra minutes extra for thalippu(tadka) and cooking everything together, protein-rich filling meal is ready. Green Moong bean kichadi is yet another family’s favorite dish.  


Ven  Pongal with lots of ghee makes me lazy and I will do nothing but sitting on the couch and watch some random television channel. After I started cooking, we prefer to have Pongal as a weekend brunch. Once in a blue moon, I pair Ven Pongal with Sakkarai Pongal and vadai.

Ven Pongal using a Pressure cooker and Instant pot? 

Pongal can be easily prepared in a pressure cooker and an instant pot. For instant pot cooking, use rice mode and cook  Pongal and follow the rest of the procedure.

Can I use green chilli for Pongal? 

Traditionally in our home, Ven Pongal is prepared with pepper spice. You can also add red chili or green chilli while tempering

Checkout other Pongal varieties in TMF,

Sakkarai Pongal

Vella Thengai sadam

Gothumai Rava Pongal

Millet Pongal

kalkandu Pongal

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

Ven Pongal (Manjal Pongal) / Ghee Pongal

Manjal Pongal is generally prepared day (evening) before Varalakshmi Pooja and offered to God. It's nothing but Ven pongal with a touch of Turmeric powder (Manjal/yellow).
5 from 2 votes
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Course: Breakfast
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Rice - 1/4 cup
  • Split yellow moong dal - 2 tbsp
  • Ghee - 1 tsp
  • Water - 2 cups + 1/4 cup
  • Salt - as needed
  • Ghee - 2 tbsp
  • Cumin seeds - 1 tsp
  • Peppercorns - 1 tsp Adjust according to your spice level
  • Fresh curry leaves - few
  • Cashew nuts - as needed
  • Ginger - 1/2 tsp peeled and grated

Instructions

  • Wash rice and moong dal well; soak them in hot water (I soaked in hot water for 30 minutes) and set it aside
  • Add ghee to the pressure cooker, sauté rice and moong dal for 1 min in low flame
  • Furthermore add 1 cup + 1/4 cup of water and mix well; turn on the stove in medium flame and cook
  • Mix well and let it boil. After the water turns frothy boil mix well and make sure rice/ dal are not stick to the cooker
  • Pressure cook for 4-5 whistles, turn down the flame to low and keep for 15 seconds and turn off the stove
  • In a small tadka pan add ghee and let it turn warm
  • Add cashew and sauté for 30 seconds
  • Furthermore add pepper, curry leaves, cumin seeds and let them splutter
  • Finally add ginger and mix well; turn off the stove and transfer the tadka into a small cup
  • After the pressure release naturally mash the Pongal well with a ladle
  • Add 1 cup of warm water and mix well
  • Cook the Pongal on medium heat
  • Add required salt, ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens overtime so turn off the stove before it turns too thick

manjal pongal

  • Add a generous pinch of turmeric powder while cooking Pongal and follow the rest of the procedure

Video

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Notes

  1.  I have cooked rice and Dal directly in the cooker. If you are using a separator reduce the water accordingly 
  2. I have used some masoori rice. If you are using raw rice use less water
  3. To cook Pongal in instant pot use rice mode
  4. Adjust the water according to the consistency you desire your p 
  5. Adjust ghee according to your desire
  6. Pongal thickens overtime. Always turn off when the pongal comes together it will  come to scoopable  consistency after sometime 
  7. If you are serving the Pongal for kids use pepper- cumin powder and ginger powder. Instead of whole pepper, cumin
    Adjust ghee according to your desire
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Ingredient:

Rice – 1/4 cup

Split yellow moong dal – 2 tbsp

Ghee – 1 tsp

Water – 2 cups + 1/4 cup

Salt – as needed

To temper:

Ghee – 2 tbsp

Cumin seeds – 1 tsp

Peppercorns – 1 tsp (Adjust according to your spice level)

Fresh curry leaves – few

Cashew nuts – as needed

Ginger – 1/2 tsp, peeled and grated

How to make Ven Pongal with step by step pictures:

  • Wash rice and moong dal well; soak them in hot water (I soaked in hot water for 30 minutes) and set them aside

  • Add ghee to the pressure cooker, sauté rice and  moong dal for 1 min in low flame

  • Furthermore, add 1 cup + 1/4 cup of water and mix well; turn on the stove on medium flame and cook

  • Mix well and let it boil. After the water turns frothy boil mix well and makes sure rice/ dal is not stick to the cooker
  • Pressure cook for 4-5 whistles, turn down the flame to low and keep for 15 seconds and turn off the stove

  • In a small tadka pan add 1 tbsp of ghee and let it turn warm

  • Add cashew and sauté for 30 seconds

  • Furthermore add pepper, curry leaves, cumin seeds and let them splutter


  • Finally, add ginger and mix well; turn off the stove and transfer the tadka into a small cup

  • After the pressure release  naturally mash the Pongal well with a ladle

  • Add 1 cup of warm water and salt; mix well


  • Cook the Pongal on medium heat
  • Add 1 tbsp of ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens overtime so turn off the stove before it turns too thick

Varalakshmi pooja Manjal Pongal

  • Add a generous  pinch of turmeric powder while cooking Pongal and follow the rest of the procedure 

IMG_8622

 

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