Padhuskitchen


Ven Pongal-Ven Pongal with sambar

by 73 Comments

Ven pongal is a very popular and famous breakfast of Tamil Nadu . It is a very simple and an easy recipe which can be done in a jiffy. It tastes great with coconut chutney, sambar and arachuvitta sambar. Now that Pongal falls on the 15th of this month, many will be preparing both sakkarai pongal and ven pongal. I have already posted the recipe for sakkarai pongal, so here I am with the Ven pongal recipe. I have earlier posted a quick sambar recipe which goes well with pongal, idli, vadai and dosa. Today I am sharing another sambar recipe which also goes well with ven pongal.They both are made for each other.

Ven Pongal

Ven Pongal with Sambar


Ven Pongal with sambar

 Prep Time : 10 mins

 Cook Time : 20 mins 
 Serves: 3-4
 Recipe Category: Breakfast
 Recipe Cuisine: Indian
 Author:

   Ingredients needed

   Raw rice – 1 cup
   Green gram dal(split yellow ones)/pasi parupu/moong dal- 1/2 cup
   Water – 5 cups
   Salt as required

   For the Ven Pongal seasoning

   Oil – 3 tbsp
   Ghee – 2 1/2 tbsp
   Whole black pepper -1 1/2 tsp
   Cumin seeds/jeera -1 1/2 tsp
   Ginger – 1 inch piece finely chopped
   Curry leaves – a sprig

   Cashew nuts – 5-7

   For the Sambar

   Onion -2
   Tomato -2
   Moong dal – 1/4 cup
   Sambar powder – 1 tsp
   Salt as required

   Vegetables for sambar

   Brinjal – 1 medium size
   Potato – 1 medium size
   Carrot – 1

   Seasoning for sambar

   Oil – 2 tsp
   Hing/asafoetida – 1/4 tsp
   Mustard seeds – 1 tsp
   Urad dal -3/4 tsp
   Curry leaves -a sprig

ven pongal recipe
Preparation

Dry roast rice and dal separately till it becomes slightly hot. Do not fry till dal changes color.

dry roasting dal and rice

Wash and pressure cook rice + dal together with 5 cups of water, adding needed salt for 4 whistles. You can also cook directly in the cooker but take care not to burn the rice and dal.

cooking rice and dal for ven pongal

ven pongal preparation

Once the pressure subsides, open the cooker and mash the dal and rice nicely when it is hot and keep it aside. Check for salt, if needed, add and mix it well.

how to make ven pongal in pressure cooker

I have used old rice, if you are using new rice, add 4 cups of water. The quantity of water differs according to the type of rice used.  The point to be noted is – the rice + dal mixture should be cooked in such a way that it should be mushy.

Heat a tsp ghee and fry the cashew nuts until golden brown. Keep it aside.

Slightly crush half of pepper and jeera – or grind half of it in the blender just for a second. You can even add peppercorns and cumin seeds as such but I personally prefer to crush half of it slightly and add the remaining as such for more flavor.

Method


Heat ghee + oil in a pan/kadai, add finely chopped ginger, pepper + jeera, saute for a few minutes, then add curry leaves and saute for a few more seconds.

sauting ginger, peppercorns and jeera

Add mashed rice + dal mixture, fried cashew nuts and cook on low heat for 2-3 minutes, stirring frequently.

easy ven pongal recipe

Serve hot with sambar or coconut chutney.

SAMBAR FOR PONGAL

This is a very simple and quick sambar which goes well with pongal.

Pongal with sambar
Preparation

Chop all the vegetables including onion and tomato finely. Wash and peel the skin of carrot and potato and then chop finely.

Take a pressure pan, add chopped carrots, potato, brinjal, moong dal and pressure cook for 3 whistles. Keep it aside.

Method 

Heat 2 tsps of oil in a pan, add hing (perungayam in Tamil) and mustard seeds. When mustard seeds sizzle, add urad dal and curry leaves.

When urad dal turns golden brown, add finely chopped onions. Saute till it becomes transparent.

Add tomatoes and cook till tomatoes become mushy.

Add sambar powder, pressure cooked vegetables + dal mix, needed salt, 1 cup of water and boil on medium heat for 5-10 minutes.

Garnish with coriander leaves.

Note – This sambar should be watery, so adjust water accordingly.

Serve Ven pongal hot with piping hot sambar. Simply heaven!!

Check step by step recipe for Khara Pongal/ven ponga here.

Meet you all again with more interesting recipes and tips, till then it is bye from Padhu of Padhuskitchen. Do try it and give your feedback.

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Reader Interactions

Comments

  18. AnuG

    Hi! And thanks for stopping at STB! Ven pongal used to be a staple when I was growing up at mom's. Must try making it myself! Never ate it with sambar though, that's new!

    Reply

  24. Raina

    I have never had anything like this. It sounds delicious and I would love to try it. I love the cute characters you shaped it into. This would be so great for kids:)

    Reply

  45. Anonymous

    Hi, thanks for the recipe, how many people would this recipe serve. I will be cooking for 20 people, and will need to proportion accordingly. Thank you.

    Reply

  49. Nancy

    I wish there is a app for ur site , because ur site is my goto place for cooking and that's how I google it. Like ur presentation as much as ur cooking.all ur receipes have been a success in my kitchen.

    Reply

  53. Sakthi

    Hi Padhu..I tried ven pongal with exact measurements and it came out well..I added one slitted reen chilli for extra spiciness.. while sauting..

    Thank you!

    Reply

  58. Vnarayn

    You are my one stop shop for all things related to cooking!!! I have tried this sure fire recipe several times and it has been a success every single time! Continue to inspire us… =D

    Reply

  62. Unknown

    Hi! Can I do this with regular cooking rice instead of raw rice? If so please tell water measurements. And can I grate Ginger instead of chopping it?

    Reply

    • Padhu Sankar

      You can do with any rice or millets. Water measurements change according to the quality and variety of rice. Yes you can grate ginger but I feel it will be too strong. I prefer chopping it into fine pieces.

      Reply

  63. MRINALINI

    Even though ven pongal is a regular recipe in brahmins family, I had a mind block this mrg when my mother in law asked me to make it. Padhu mam, ur always a rescuer. The milk tip worked out well which gave a creamy texture. Thank u for uploading wonderful vegetarian recipes.

    Reply

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