The word Pongal in Tamil means “Overflowing” which signifies abundance and prosperity also known as “Thamizhar Thirunaal”.
Wish you all a Happy and Prosperous Pongal
Making of Varieties of Pongal –
To know more about pongal – What is pongal, How is pongal celebrated, Why pongal is celebrated, How long is pongal celebrated?, check out this link: Pongal – 1(First day), Pongal – 2(Second Day), Pongal-3 (Third day) Here are some of the recipes for Pongal, Click on the name of the dishes for recipes:
Sweet Pongal / Sakkarai Pongal / Chakkarai Pongal
Varagarisi Sakkari Pongal / Kodo Millet sweet Pongal
Venn Pongal with Thinaiarisi / Quinoa
Pumpkin stir fry
Butter beans / Lima beans Masala
Ulunda vadai / Fritters
Venn Pongal / Khara Pongal
Paruppu vadai / Masala Vadai / Lentil Fritters
Kalkandu Pongal / Rock Candy Pongal
Mixed Millets Pongal
Kuthiravalli venpongal / Barnyard Millet Venpongal with sambar and chutney
Sakkarai pongal – Tamilian Style
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Venn Pongal is a traditional SouthIndian breakfast dish. It is very easy and quick to prepare. The flavor of ghee with pepper is the unique taste of pongal. The shine and smell of ghee in pongal will tempt everyone towards Pongal. It is served with Tiffin Sambhar, Chutney.
Do check out my other breakfast recipes in this link: https://madraasi.com/recipes/breakfast-dinner/ and pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/
Ven Pongal / Venn Pongal / Khara Pongal / Spicy Pongal
- Raw rice – 2 cups
- Split Moong dal – 1 cup
- Ghee – 1 ½ tbsp
- Peppercorns – 15 nos
- Cumin seeds – 1 ½ tsp
- Water – 6 cups
- Salt to taste
- Curry leaves – a strand
Making of Venn Pongal / Ven Pongal / Khara Pongal / Spicy Pongal:
- Take rice and dal together in a bowl. Rinse them very well.
- Drain them completely.
- Crush peppercorns and cumin seeds.
- Heat oil in kadai or pressure cooker.
- Pour ghee and put the peppercorns, cumin seeds and curry leaves. Wait till they crackle.
- Put the drained rice and dal. Fry them till the raw smell goes off.
- Pour water and add salt. .
- Stir them well, bring it to boil and cover and cook or pressure-cook for 3 to 4 whistles.
- Remove the lid and mash the rice with a spoon.
- Drizzle little ghee/clarified butter over the ven pongal.
Rice and dal
Crushed peppercorns and cumin seeds
Spices in ghee
Rice and dal getting fried in ghee
Rice, dal getting boiled
Venn Pongal / Khara Pongal
Venn Pongal with Tiffin sambar and chutney
Serve hot with Sambar and Coconut chutney.