Go Back
Ven Pongal Recipe

Ven Pongal Recipe - Khara Pongal Recipe

Ven Pongal Recipe with step wise photos.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine South Indian
Servings 2


  • Raw Rice – 1/2 cup
  • Paasi paruppu / yellow moong dal - 3 tbsp
  • Water – 1-1/2 cups
  • Milk – 1/2 cup
  • Ginger - 1/2 inch piece grated
  • Black pepper corn - 1/2 tbsp whole
  • Cumin seeds – 1 tsp
  • Cashew nuts – 1 tbsp broken
  • Asafoetida - 1/8 tsp
  • Curry leaves – 1 sprig
  • Ghee or clarified butter - 2 tbsp
  • Oil - 1 tbsp
  • Salt - to taste


  • In a pressure cooker, add paasi paruppu (yellow moong dal) and roast till you get a nice aroma over low flame. Take care not to change the color.
  • Meanwhile wash rice well and add it to the pressure cooker. Add salt, water, milk (if using), mix well and pressure cook for 4 to 5 whistles.
  • In a mortar using a pestle, pound together pepper corns and cumin seeds coarsely. You can also use them as whole, but it will be more flavourful if you add pounded spices.
  • Heat a pan with ghee and oil. Add the pounded cumin-pepper and broken cashew nuts and cook over low flame till they become crisp and crunchy.
  • Next add ginger and curry leaves, Asafoetida and switch off the stove.
  • Open the cooker lid and check the consistency of the rice between your fingers whether its soft and easily mashable.
  • Transfer the tadka or seasoning to the pressure cooker and using a spatula mix vigorously distributing the seasoning evenly. A wooden spatula will work well.
  • Serve this ven pongal very hot along with medhu vada, coconut chutney, sambar and filter coffee for a sumptuous breakfast.
  • Drizzle more ghee on top of ven pongal before serving if you do not mind the calories.