Venn Pongal is a popular traditional South Indian breakfast dish and its almost a weekend breakfast for me as it is very simple and quick to make. In Tamil, the root pong or pongu means to ” boil over” or “spill over” and the sweet variety of this pongal is made during a popular tamilan festival “Pongal” by the boil over method. Shall provide more details of it in another post.

Made and served this hot hot venpongal and hot crispy ulundu (urad dal) vadas along with sambar and coriander and onion spicy chutney on a breezy and a chill winter morning and truly cherished every swig of it with hot coffee by the side. What else can one ask for?

So now, are you also set to make your weekends or any mornings truly cherishable with this healthy combo?? Let me know :))

Raw Rice – 1 cup
Green Gram (Moong Dal) – 1/4 cup
Pepper – 1 tsp
Cumin Seeds – 1/2 tsp
Curry Leaves – 2 sprigs
Ginger – 1/2 inch piece, finely grated
Ghee – 2 tblsp
Asafoetida – 1/4 tspWater – 4 to 5 cups
Salt to taste


Method:Heat a kadai and dry roast the dal until it is hot. Wash rice and pressure cook along with dal with 4 1/2 cups of water, until very soft. Mash rice mix lightly when it is still hot along with 1 tblsp of ghee. Mix gently. Add salt and cook under low flame for few minutes, stirring once or twice. Heat the remaining ghee. Fry the cashewnuts, pepper, cumin seeds, curry leaves, ginger, asafoetida and pour on top of the pongal. Mix well and serve hot with a hot coffee and vadas and the combo is fabulous!


Signing off till the next post…


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