Ven Pongal or Khara Pongal is a spicy & savory rice pongal that is rich, healthy, delicious and savory. It is specially prepared during the harvest festival of sankranti. Pongal is also prepared in South Indian homes for special occasions like pooja, marriages or in temples as naivedyam and Ven Pongal Sambar is a popular combination. Here is how to make hotel style Ven Pongal Recipe or Khara Pongal Recipe at home (Step by Step + Video).
Wondering about pongal recipes for pongal? Then let my recipe of ven pongal solve all your woes for pongal recipes.
A khara pongal, this restaurant-style ven pongal recipe is prepared by cooking rice and dal together with spices.
I had my first taste of Iyengar Style Ven Pongal at Sarvana Bhavan Hotel in Malaysia and since then I have loved this dish like anything.
My recipe is very close to the Saravana Bhavan Ven Pongal Recipe and people who have dined there will vouch for it.
It has a khara flavor and a fine taste of pepper and ghee as well. This rice dish must surely be tried if you are a fan of rice-based dishes.
What is Pongal?
Pongal is a 4-day long harvest festival celebrated in Tamil Nadu. It is the only festival in India that follows solar calendar.
This festival is dedicated to the sun god and is celebrated on 14th January every year.
A lot of food is prepared on this day and is shared with friends and family and Khara Pongal or Ghee Pongal is one of the specialties prepared for Pongal.
People make rangoli or Kolam in various designs outside their house, send greetings to family and friends.
Sweet Pongal also called Chakkara or Sakkarai Pongal is also prepared for this festival.
I also like to make a healthier Foxtail Millet Pongal or Thinai Pongal. Read more about Pongal here Pongalfestivel.
What is Ven Pongal?
Ven Pongal or Khara Pongal is a spicy and savory rice pongal that is rich, healthy, delicious and savory.
It is basically a South Indian version of North Indian Dal Khichdi.
Specially prepared during the harvest festival of Sankranti in South India, the pongal dish is a one-pot meal.
This tasty porridge is often eaten for breakfast or lunch, either by itself or accompanied by pickles and papads.
It is comfort food for South Indians and since it is light on the stomach, Pongal can be had for any meal of the day.
Ven Pongal Sambar is a favorite combination too and is served in many restaurants and so is Ghee Pongal.
There are slight variations in the way people make it. There is Iyengar Style Pongal and there is Andhra Style Pongal.
Temples have their own recipe to make this dish and so does the hotels. It is traditionally served on a banana leaf with coconut chutney.
The only thing common is the use of rice and moong dal and this homemade recipe is great to enjoy this dish in all its glory.
Sakkarai Pongal is a variation of this dish but is sweetened with jaggery.
Thinai Ven Pongal uses foxtail millet instead of rice and is equally flavorful and healthy white Rava Pongal is made using semolina.
You can even make aval or poha pongal, oats pongal and pongal using quinoa.
Sesame Rice or Ellu Sadam and Chikki are also prepared during Makar Sankranti. Here is how to make Ven Pongal.
Tips to make best Khara Pongal
This Pongal taste best when prepared fresh. Make the quantity only for one meal.
Use any small grain rice to make Pongal. Seeraga Samba rice is traditionally used in South Indian homes but even Sona Masuri or Parmal will do.
In case you have leftover, add some water to it before refrigerating. The pongal with become thicker when refrigerated and adding some water to it will take care of the consistency.
Some people make very thick Pongal. If you like that consistency, then use little less water as mentioned below.
I like my Pongal consistency a little flowy hence used 3 cups of water.
You can add chopped vegetables like peas, carrots, etc to make this Pongal healthier.
Adding ghee is very important otherwise the Pongal with turn pasty.
Some people add a little milk in their pongal. You can try it too.
Add 1/2 cup milk once the pongal is done and cook it for another 5 minutes.
You can even try adding some coconut milk to it.
I have had pongal with a little grated fresh coconut added to it and it tastes delicious too.
What to serve with Pongal?
Pongal Sambar is a very popular combination. You can also serve it with curd, papad, and pickle for a quick meal.
Kootu also goes well with hot Ven Pongal.
Other popular dishes to serve with this pongal are onion gothsu, kathirikai gothsu or kalyana gothsu.
How to cook Ven Pongal in rice cooker?
If you want to cook Ven Pongal in a rice cooker, just roast the dal in a pan and then add dal, rice, water, and salt in a rice cooker.
Cook until rice and dal are cooked well. Then prepare tempering in a pan and pour it over the Pongal.
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How to make Ven Pongal Recipe Step By Step
Dry roast the dal in a pressure cooker until it is slightly fragrant.
Add the rice in the pressure cooker and wash the dal and rice.
Add 4 cups of water, ginger and salt, and pressure cook till done.
Remove the pressure cooker from heat and let the pressure release.
Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy. Add more water if required.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds, hing, curry leaves, green chilli, and peppercorns and let them crackle for a few seconds.
Add cashew nuts and fry until they are slightly browned.
Pour the tempering over the pongal. Mix and simmer for a minute. Serve hot with coconut chutney and sambhar.
Ven Pongal Recipe
Ven Pongal Recipe
Ven Pongal or Khara Pongal is a spicy & savory rice pongal that is rich, healthy, delicious and savory. It is specially prepared during the harvest festival of sankranti.
Ingredients
- 1/2 cup Raw rice
- 1/2 cup Moong dal
- 3 cups Water
- Salt To taste
- 1 tsp Ginger Grated
For the tempering
- 3 tbsp Ghee
- 1 tsp Zeera
- 1/4 tsp Heeng
- 10-12 Curry leaves
- 2 Green chillies Slit into halves
- 10-12 Cashew nuts
- 10-12 Black peppercorns Coarsely ground
Instructions
Dry roast the dal in a pressure cooker until it is slightly fragrant and browned.
Add the rice in the pressure cooker and wash the dal and rice.
Add water, ginger and salt and pressure cook till done. I cooked for one whistle on high heat and then 2 whistles on low heat.
Remove the pressure cooker from heat and let the pressure release.
Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
Add more water if required.
Heat ghee in a pan.
Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
Add cashew nuts and fry until they are slightly browned.
Pour the tempering over the pongal.
Mix and simmer for a minute.
Serve hot with coconut chutney and sambhar.
Recipe Notes
This Pongal taste best when prepared fresh. Make the quantity only for one meal.
Use any small grain rice to make Pongal. Seeraga Samba rice is traditionally used in South Indian homes but even Sona Masuri will do.
In case you have more, add some water to it before refrigerating. The pongal with become thicker when refrigerated and adding some water to it will take care of the consistency.
Some people make very thick Pongal. If you like that consistency, then use little less water as mentioned below. I like my Pongal consistency a little flowy hence used 3 cups of water.
You can add vegetables like peas, carrots etch to make this Pongal healthier.
Adding ghee is very important otherwise the Pongal with turn pasty.
You can check more Sankranti Recipes here.
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Uma Raghuraman
Ven Pongal is not only a traditional dish but also a healthy one pot meal.Pictures look absolutely stunning Neha ! Happy Sankranti to you and your family!
msnehamathur
Thnx Uma 🙂