One of the finest breakfasts in South Indian Cuisine has to be Ven Pongal (Tamil) / Khara Pongal (Kannada) .. We love to have Pongal – Avial combo on Sundays and make this almost twice a month. A typical Tamilnadu breakfast, tomes have been dedicated to Saravana Bhavan‘s version of Ven Pongal.
My best memory of some amazingly good Ven Pongal is at this non-descript village shack somewhere between Madurai and Coimbatore at 6am while I travelled between these two cities.. The glistening pongal with fiery hot coconut chutney was too good to resist, and I did help myself to, well a second helping !!
Well, I almost (?) got carried away in the poetry of food, rather share the ingredients with you.. Although the ingredients of this dish stay the same across households, the method (process) of making it varies along with the ratio of dal to rice.
What is Pongal ?
Pongal is a South indian Breakfast dish made with a combination of lentils and rice -its trademark taste and consistency is gooey creaminess redolent with the mild spice and ghee (clarified butter) that’s used . Ven Pongal is also served as Prasadam (Prashad ) in a few South Indian temples. Usually only Moong dal (split green gram) and short grained rice is used. Other variations that are now the rage are millets in place of rice. Furthermore, Rava / Semolina or godhuma rava (broken wheat / lapsi) are also used sometimes, with varying ratio of rice:lentils and dfferent taste.
PIN FOR LATER
Other savoury and sweet Pongal varieties you may like.
Rava Pongal (Semolina – Moong dal Pongal)
Preparation time : 10 mins. Cooking time : 10 mins. Serves : 3
- Raw Rice (short grain rice) – 1 cup
- Split Yellow Gram / Moong Dal – 1/3 cup + 2 TBSP
- Ghee – 4 tbsp (if vegan, sub with
- Cashew – 2 tbsp (broken into bits)
- Minced Ginger – 1/2 tbsp
- Salt – to taste
- Asafoetida – 1/4 tsp (simply skip for GF)
- Cumin / jeera – 1 tbsp
- Black Pepper / Milagu – 1/2 tbsp
- Curry leaves – 2 or 3 sprigs
- Turmeric – a dash (opt)
For Avial, please refer Recipe here.
1) Wash Dal and Rice separately in several changes of water. Drain.
2) In a pan, fry the dal in 1 tbsp of ghee till fragrant.
3) Cook this mixture with 5 cups of water and a pinch of turmeric for 5 whistles.Cool.Mash this up with a wooden ladle till mushy.
4) In a pan, heat ghee.Prepare tempering of crushed jeera, black pepper, ginger, asafeotida, curry leaves, turmeric one by one.
5) Add the cooked dal mixture and adjust salt. Garnish with fried cashew.
6) Serve hot with a dollop of ghee along with Coconut Chutney / Gothsu (Tamarind spicy gravy)/ Avial.
Updating this post for Foodies_Redoing Old Posts#22 where we revisit / revamp old posts with new pics / recipe updates etc.