Ven Pongal (Khara Pongal) + Video

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 occassions like pooja, marriages or in temples as naivedyam. Here is a step by step and video recipe to make hotel style Ven Pongal or Khara Pongal at home.

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 Ven Pongal at Sarvana Bhavan in Malaysia and since then I have loved this dish like anything. My recipe is very close to the Sarvana Bhavan Ven Pongal Recipe and people who have dined there will vouch for it.

It has a khara flavour and a fine taste of pepper and ghee as well. This rice dish must surely be tried if you are 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 which follows solar calendar. This festival is dedicated to 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 specialities prepared for Pongal. Read more about it 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. 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 pickle and papads. It is a comfort food for South Indians and since it is light on stomach, Pongal can be had for any meal of the day.

Ven Pongal Sambar is a favourite combination too and is served in many restaurants and so is Ghee Pongal.

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. Sesame Rice or Ellu Sadam and Chikki are also prepared during Makar Sankranti. Here is how to make Ven Pongal.

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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.

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 use din 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.

You can add vegetables like peas, carrots etch to make this pongal healthier.

Adding ghee is very important otherwise the pongal with turn pasty.

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, 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.

Ven Pongal Video Recipe

Ven Pongal Recipe

5 from 1 vote

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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. 

Course Breakfast

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Calories 263 kcal

Author Neha Mathur

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

1. Dry roast the dal in a pressure cooker until it is slightly fragrant and browned.

2. Add the rice in the pressure cooker and wash the dal and rice.
   

3. 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.

4. Remove the pressure cooker from heat and let the pressure release.
   

5. Slightly mash the pongal with the back of a ladle until it is slightly mushy and creamy.
   

6. Add more water if required.
   

7. Heat ghee in a pan.

8. Once the ghee is hot, add cumin seeds, heeng, curry leaves, green chilli and peppercorns and let them crackle for a few seconds.
   

9. Add cashew nuts and fry until they are slightly browned.

10. Pour the tempering over the pongal.

11. Mix and simmer for a minute.
    

12. Serve hot with coconut chutney and sambhar.
    

Nutrition Facts

Ven Pongal recipe

Amount Per Serving

Calories 263 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 5g 25%

Cholesterol 19mg 6%

Sodium 90mg 4%

Potassium 280mg 8%

Total Carbohydrates 35g 12%

Dietary Fiber 8g 32%

Sugars 1g

Protein 8g 16%

Vitamin A 1.9%

Vitamin C 65.2%

Calcium 3.8%

Iron 12.5%

* Percent Daily Values are based on a 2000 calorie diet.