Khara Pongal Recipe | Ven Pongal Recipe

The savory variant of Ven Pongal, also known as Khara Pongal. This Ven Pongal/Khara Pongal Recipe is seasoned with ghee, curry leaves, black pepper, ginger, cumin, cashew nut, and hing. During regular pooja, auspicious days, and festivals, South Indian homes and temples both offer this extremely flavorful and delectable food to the Gods.

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Pongal festival, also known as Makar Sankranti in India, is a multi-day harvest festival held in South India, mainly in Tamil Nadu, that commemorates the first day of the sun’s return to the northern hemisphere. It is traditionally observed on January 14.

On the day of the Pongal festival, most temples serve hot, steaming pongal to the devout after worship. This ghee and ven pongal-based meal, which is gently spicy, has a tremendous fragrance. Delightful and really tempting! After idli, this meal is the most popular breakfast choice in Tamil Nadu.

The savory version is not just a well-liked celebratory dish but also a comfort food for many South Indians because it is light on the tummy and simple to make. Any time of the day, including breakfast, lunch, or dinner, it can be served as a meal.

About Khara Pongal Recipe :

However, you can simply make this using any kind of skinned yellow moong dal and short-grain rice that you have on hand. However, high-quality ghee is the key component of a decent Pongal because it significantly enhances the flavor and aroma of the dish.

So let us share with you Khara Pongal Recipe/Ven Pongal Recipe.

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INGREDIENTS :

• 1/2 cup Yellow Moong Dal
• 1/2 cup Rice
• Ghee
• 2 Green Chili
• 1/4 Tsp Turmeric Powder
• 2.5 cup Water
• Salt to taste
• 1/2 Tsp Cumin Seeds
• 2 pinch Asafoetida/Hing
• 1/2 spoon crushed Black Pepper
• Some Curry Leaves
• 3 Dry Red Chili
• 15-20 Cashew Nuts
• Coriander leaves for Garnishing

How to make Khara Pongal Recipe/Ven Pongal Recipe?

To make Pongal, you have to take 1/2 cup yellow moong dal and 1/2 cup rice.

The moong lentils are then added to a small pan. The moong lentils must be roasted until they release a pleasant aroma. They don’t need to be browned.

Rinse the roasted moong lentils in a different bowl. In the bowl holding the roasted moong dal, add 1/2 cup of rice.

Keep the rice and roasted moong dal in water to soak for 10 to 15 minutes.

After that, thoroughly drain the water.

Now put 1 Tbsp ghee in a pressure cooker and heat it.

Then roast 2 green chilies in it. After that, add moong dal, rice, 1/4 Tsp turmeric powder, and salt as per taste.

Now you have to put 2.5 cups of water in it. Mix all these properly.

Then cover it with its lid and cook it for 2 to 3 whistles.

When the pressure in the cooker has naturally decreased, only then should you remove the lid to check the consistency.

Pongal has a mushy consistency that is similar to porridge or khichdi. The rice and moong dal needs to be cooked to perfection.

Take it out in a bowl and set it away if it has been cooked properly.

Heat 2 to 3 tbsp of ghee in a pan. Ghee gives a superb flavor and aroma.

Then add 1/2 Tsp cumin seeds, 2 pinches asafoetida/hing, 1/2 spoon crushed black pepper, some curry leaves, and 3 dry red chilies. Mix them properly and fry them.

Add 15 to 20 cashews after that. Fry the cashews until they begin to become a light golden color.

Pour all of this tempering now over the cooked rice and lentils, and mix well.

Place the cover on top and leave for 5 to 6 minutes.

This enables the aroma and flavors of the tempering to permeate the Khara Pongal. Once the lid has been removed, serve the Khara Pongal/Ven Pongal hot or warm.

Tips & Tricks :

• To make the dish satisfying and balanced, use an equal ratio of rice and dal.

• To bring forth the real flavor in the Khara Pongal Recipe, Ghee must be used.

• The Pongal recipe can also be made on a stovetop in a pan.

• Turmeric is an optional addition.

• To make this Pongal healthier, you may also add additional veggies like carrots, peas, and spinach.

Recipe Card

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