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  • Preeti Shridhar

Ven Pongal

Ven Pongal or Khara Bhaat is a great breakfast option. Somehow we enjoy it at dinner . It's pretty light on the stomach and can be russled up quickly.

Instead of whole peppercorns I prefer to use ground pepper. Personal choice.

This may not be the most authentic way of making Pongal but this is how we enjoy it.


Yellow moong dal 3/4 cup

Rice.   3/4 cup

Salt to taste

Water.    4 cups


Ghee 2 tbsp

Cashew nuts 2 tbsp

Peanuts 2 tbsp

Mustard seeds 1 tsp

Red chili 2

Curry leaves 10

Pongal spice 1 tbsp+1 tsp

Pongal Spice

Cumin seeds 2 tbsp

Peppercorn 1 tbsp


  1. Dry roast cumin seeds and peppercorn on very low heat.

  2. Once these cool down, grind into a powder.

  3. Use as needed .

  4. Extra can be stored in an airtight bottle.

  5. Wash and soak dal and rice for 20-30 minutes.

  6. Pressure cook with 2 cups of water for 2 whistle.

  7. Let the pressure drop on its own.

  8. Now add boiling hot water as needed to get the desired consistency.

  9. This recipe gives slightly moist Pongal.

For tempering :

  1. Heat ghee in a pan.

  2. Fry cashews and peanuts. Remove them on a plate.

  3. Now add asaefotida and mustard seeds.

  4. Once seeds crackle add red chilli broken into pieces , curry leaves and spice mix.

  5. Mix well.

  6. Pour over Pongal.

  7. Garnish with fried nuts.

  8. Serve with a dollop of hot ghee.

  9. Appalam is always welcome as a side.


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