Sunday, December 1, 2013


Made With Rice ,Dhal and spices roasted in ghee....

About VenPongal:

Pongal (Tamilபொங்கல்) is a popular rice dish in Tamil Nadu, other South Indian states, and Tamil-speaking areas of Sri Lanka. Pongal is unique to Tamil cuisine, pong means " boil over" or "spill over". There are two varieties of pongal, namely, sakarai pongal(sweet pongal) and ven pongal (white pongal). The unqualified word pongal usually refers to spicy pongal, and is a common breakfast food in several parts of India. The rice boiled with milk and jaggery during the Pongal festival is also called pongal - this is sweet pongal made specially in earthenware pots with a wood fire.

Sarkarai pongal

Sarkarai pongal (lit. sugar pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). This type of pongal is prevalent in pongal festivals such as Thai Pongal) in Tamil NaduIndia.
Ingredients can include rice, coconut and mung bean. Sarkarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.


Ven (white) pongal is a popular dish in South Indian homes and is typically served as a special breakfast in Tamil Nadu.

Milagu Pongal:

Melagu pongal is a spicy variant made with pepper, rice and moong daal.

Puli pongal

Puli pongal is a variant that is made with tamarind and boiled rice. It is not specifically associated with the Pongal festival and is often eaten for dinner in Tamil Nadu.

Festive Importance:

Every January, Tamilians celebrate Pongal, a harvest festival, where pongal (the dish) is cooked to celebrate the harvest.
Traditionally ancient Tamil people cook pongal before pooja and offer it to the deities.


Rice (Preferably Raw Rice) -  2 cups
Moong Dhal - 4 tbsp
Ginger - 1 " cut into pieces
Curry Leaf - 1 sprig
Ghee - 3 tbsp
Jeera - 2 tsp
Pepper Whole - 2 tsp
Red Chilly - 2 broken


Boil Rice, Moong dhal, ginger, curry leaf in a pan with 3 cups of water...let it get mushy....add salt....

In a pan take ghee once its hot add jeera,pepper,dry red chilly ....once they are little roasted add this to the rice and mix well....

serve hot with sambar.....

No comments:

Post a Comment