Ven Pongal | Ghee Pongal

Ven Pongal | Ghee Pongal

A traditional tamil break fast. The recipe is simple tasty and comforting.


Raw rice / pacharisi / basmati - 1 cup.
Moong dal - 1/4 cup
water - 4 cup.

For tempering.

Ghee - 3 Tbsp + 1 tsp
Cashew - 5 (optional)
Curry leaves - 1 sprig
Asafoetida - 1/8 tsp or a generous pinch.
Cumin seeds - 1 tsp
Black pepper corns - 1 tsp
Ginger chopped - 1 tsp.

Salt for taste


1. Add a tsp of ghee to the pressure cooker and add rice and dal.
2. Dry roast rice and dal in medium low flame until you get nice aroma. Make sure rice is not getting browned.
3. Wash rice and dal and the water. Pressure cook rice and dal for 20 mins.
4. After the pressure is released. Add salt and mash the rice dal using a wooden spoon.
5. In a heavy bottom pan or kadai, add ghee and remaining ingredients to be tempered.
6. Add this to the pongal.

 Serve hot with coconut chutney / sambar  / brinjal gosth.


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.