Ven Pongal

in Breakfast

Pongal is ideal breakfast item in most Tamilian households. Its filling, nutritious and delicious, especially if it is accompanied with sambar, chutney, vadai and steaming cup of coffee.

Venn Pongal is also cooked on “Thai Pongal Day” which is a festival of harvest dedicated to Sun God.

The day marks the journey of the Sun, north wards. Milk is first boiled and as it spills its celebrated by loudly shouting Pongalo Pongal . It signifies prosperity to the family.  In the villages , rice is cooked in colourful pots amid chanting of prayers to celebrate the bountiful harvest due to the blessings of Sun God. Sugarcane, vegetables and other spices too are offered to Sun God. It’s a festival celebrated with lots of gusto in Tamil nadu, Andhra Pradesh, Karnataka and many other parts of India.

Its a  four day Festival in Tamilnadu, especially for the farming community signifying the end of farming season. Special kolams are drawn on the front yard, house is painted or thoroughly cleaned before the festival, new clothes are bought and a grand feast is cooked for all family members.

Venn Pongal and Chakkarai Pongal are a must on Sankranthi day.

Recipe taken from Cook and See Part -1.

Ingredients

  • Rice 1 cup,
  • Green gram dal  ( payatham paruppu) ½ cup,
  • Peppercorns 1½ teaspoon,
  • Cumin seeds 1½ teaspoon,
  • Ginger ½ teaspoon,
  • Cashew nuts 12, (broken)
  • Ghee  ½ cup,
  • Salt 1 teaspoon,
  • Curry leaves a few.

Method

  1. Dry roast the green gram dal in a kadai or a deep pan.  Mix the rice with the green gram dal
  2. Add three  cups of water  to the rice and dal mixture and pressure cook  till 3 to 4 whistles  or till mushy. Mash the rice dhal mixture, when its taken out from cooker.
  3. Grind the cumin and pepper corns to a coarse powder.
  4. Meanwhile, heat a deep pan add ghee, add the cumin, pepper powder, grated ginger and cashew nuts. When cashew nuts turn golden brown, add the mashed rice and green gram dhal. Add salt and curry leaves , mix well. The whole mixture should be loose.
  5. If its too thick, sprinkle water on the Pongal and give a stir.
  6. Serve hot with chutney and  sambar.

Note

  1. The above Pongal can be made with  Sooji/Rava, broken wheat or samba rice.
  2.  More ghee can be added to the Pongal if desired.