Venn Pongal | How to make Venn Pongal

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Last Sunday, me and my friends were discussing about Makar Sankranti and Pongal celebrations. As the festival is on a weekend, we have planned a Potluck and a nice get together of families. We plan to celebrate it in an authentic Tamil way i.e. Pongal with all its root dishes like Chakkara Pongal (Sweet Pongal made up of Milk, Jaggery and newly harvested Rice), Venn Pongal (made from lentils, spices and Rice flavored with Clarified butter), Medu Vada, Avaiyal, Payasam and of course the best Southern accompaniment of Sambar and Chutney.

I love South Indian food and I’m kind of attached to it. The amalgamation of spices is an art and the cuisine has proved its worth for its amazing play of spice and extreme hotness. Coming to the potluck, there were so many pros in front of me that I hardly wanted to pick any of the prime players in it. Rather, I settled with Sambar and Plain rice. However, in the midweek I am already in Pongal mood and I prepared  Venn Pongal for my lunch.

Venn Pongal
Venn Pongal

Here goes the recipe:

Ingredients for Venn Pongal:

  1. Sona Masoori Rice – 1/2 cup
  2. Moong Daal – 1/4 cup
  3. Water – 3 cup
  4. Ghee or clarified butter – 3tbsp
  5. Grated Ginger – 1 tsp
  6. Asafoetida – 1 pinch
  7. Cashew nuts – Handful
  8. Black Peppercorns – 1 tbsp
  9. Cumin seeds – 1 tbsp
  10. Curry Leaves – 1 sprig
  11. Salt – according to taste

Steps of Preparation:

  1. Pressure cook the Moong Daal, Rice, Asafoetida and Ginger with salt and 3 cups of water for 7-8 whistles to a consistency similar to mashed Khichdi.
    Rice and Lentils
    Rice and Lentils
    Before cooking the rice and lentils
    Before cooking the rice and lentils
    Pressure Cooking
    Pressure Cooking

    Cooked lentil and rice
    Cooked lentil and rice
  2. Heat a pan, shallow fry the cashew in 3 tbsp of ghee till golden brown.
    Ghee or Clarified Butter
    Ghee or Clarified Butter

    Cashew nuts fried
    Cashew nuts fried
  3. Use the ghee for tempering, add cumin seeds, black peppercorns and curry leaves and let it splutter for 1 min.
  4. Add the tempering to the cooked rice and lentil and mix it evenly.

    Tempered with cumin seeds, peppercorns and curry leaves
    Tempered with cumin seeds, peppercorns and curry leaves
Another Glimpse
Another Glimpse
Serve the hot Pongal with Sambar and fresh coconut chutney and enjoy it.
5.0 from 1 reviews
Venn Pongal | How to make Venn Pongal
 
Author:
Recipe type: Main course
Cuisine: South Indian
Serves: 4
Prep time:
Cook time:
Total time:
 
Venn Pongal is a rice dish from Tamil Nadu. The dish is made up of Rice and Green Gram and savored generously with Clarified butter.

2 Comments

  1. Nikitha said:

    Looks yummy. Gonna try it soon!!!

    January 13, 2017
    Reply
    • Shreemaa said:

      Thanks. Do tell me how it turned out.

      January 13, 2017
      Reply

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