Hot Pongal. Ven pongal or khara pongal is the name given to the savory version. It tastes best when served hot or warm. Ven Pongal recipe with step by step pics - Ven Pongal is This allows the tempering flavors to infuse with the Pongal and the aroma to stay in. then remove the lid and Serve ven Pongal hot with coconut. hot pongal or temple style pongal very easy method to prepare.

South Indian king of breakfasts Ven Pongal / Khara Pongal. Rice and dal/lentils cooked and tempered with cumin, pepper, ginger and ghee. Venn Pongal is a traditional SouthIndian breakfast dish. You can have Hot Pongal using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Hot Pongal

It's 1 cup of rice.
Prepare 1 cup of moong dal.
Prepare Few of cashwenuts and badam.
You need 1 ltr of Water.
It's 1-1/2 tea spoon or to taste of salt.
Prepare of For tempering.
It's 1 sprig of curry leaves.
You need 4 teaspoon of ghee.
It's 1/4 teaspoon of turmeric powder.
It's 1/2 teaspoon of cumin seeds.
You need 2 teaspoon of pepper.
You need of For grinding masala.
Prepare 1 cup of grated coconut.
Prepare 1 of green chilly.
You need 1 inch of ginger.

I love to do VenPongal as it is very easy and quick. We should be generous in using ghee for Pongal. Ven pongal or khara pongal is a very popular breakfast in South India prepared with moong dal and Open the cooker once the pressure subsides and mash the contents well when it is hot (You can. Pongal is a main harvest festival celebrated in Tamil Nadu.

Hot Pongal instructions

Heat a pan, add moong dal and roast it in medium flame nearly 5 minutes toll golden brown..
Take pressure cooker add 4 cups of water, salt, rice and fried moong dal. Cook till 4-5 whistle with closed lid..
Let it be cool now and see moong dal and rice nicely mashed..
Heat ghee in a pan, add cumin seeds, cashwenuts, badam and pepper. Saute till golden brown..
Now add turmeric powder and curry leaves to it..
Now do the masala paste. Take coconut, chopped ginger and green chilly. Grain smoothly..
Add the grained masala to the pan..
In it, add mashed rice mixture, stir well..
Now add 2 cups of water and let it be boil till the thickness..
Now garnish with fried 1 teaspoon grated coconut, cashewnut and badam. Serve with hot..

Pongal taste best when made fresh and eaten hot. Pongal, which is celebrated in countries such as India, marks the start of sun's six-month long journey northwards (Uttarayana). Ven Pongal: Rice and yellow lentils cooked together and seasoned with ghee, cumin and black pepper. This is a traditional breakfast dish and a festival food from Tamil Nadu. Pongal is one of the most popular Hindu harvest festivals in Tamilnadu, the southern part of India.