Coconut Ven Pongal Recipe | Kattu Pongali Recipe | Coconut Milk Pongal Recipe
Coconut Ven Pongal Recipe I first tasted this Coconut Pongal at a wedding in Chennai. It was incredibly soft and melted in the mouth like butter. However, it was quite bland, served alongside a spicy black pepper kolambu. Inspired by that, I decided to make it slightly spicier and paired it with Miriyala Pappucharu (Pepper Dal)—a combination that turned out to be a super hit! My method remains simple, just as I had in Chennai, but with an extra punch of flavor.
Enjoy your delicious and flavorful Coconut Pongal with a spicy side dish for the best experience!
Print this Recipe
Tips
-
Use Chitti Mutyalu rice for an enhanced aroma and taste. If unavailable, any regular rice will work.
-
Soaking the rice for an hour ensures a soft and creamy texture.
-
Use only second extract coconut milk - first extract coconut milk makes the pongal too oily and heavy on the stomach.
-
A pinch of turmeric enhances the color, as the coconut milk makes the pongal appear too white.
-
Adding jaggery is optional, but it enhances the natural sweetness of coconut milk.
-
Nutmeg powder adds an extra layer of flavor to the pongal.
Coconut Ven Pongal Recipe | Kattu Pongali Recipe | Coconut Milk Pongal Recipe - Recipe Video
Coconut Ven Pongal Recipe | Kattu Pongali Recipe | Coconut Milk Pongal Recipe
Prep Time 5 mins- Soaking Time 1 hr
- Cook Time 30 mins
- Total Time 1 hr 35 mins
Servings 6
Ingredients
- 1 cup Chitti Mutyalu Rice (or any other rice) – soaked for 1 hour
- 1/2 cup Moong dal (soaked for 1 hour)
- 1/2 tsp Black Pepper Powder
- Salt (to taste)
- 2.5 cups Second Extract Coconut Milk
- 2 cups Second Extract Coconut Milk (for later addition)
- 1/2 tsp Jaggery (optional)
- 1/8 tsp Nutmeg Powder
- 1 pinch Turmeric Powder (optional, for colour enhancement)
-
Tempering:
- 3 tbsp Ghee
- 3 tbsp Oil
- 1 tbsp Black Pepper
- 1 tbsp Cumin Seeds
- 1/4 cup Cashews
- 1 tbsp Ginger (finely chopped)
- 1/8 tsp Hing (Asafoetida)
- 1/4 cup Fresh Coconut Chunks
- 2 sprigs Curry Leaves
Instructions
-
Cooking the Rice and Dal:
1). In a pressure cooker, add the soaked rice and moong dal.
2). Pour 2.5 cups of second extract coconut milk, add black pepper powder, salt, and close the lid.
3). Cook on a medium flame for 4 whistles.
4). Once done, let the pressure release naturally. Open the lid and mash the mixture well.
-
Enhancing the Flavour:
1). Add 2 more cups of second-extract coconut milk to the mashed rice.
2). Mix in jaggery (optional), nutmeg powder, and a pinch of turmeric powder.
3). Sauté and cook for 3-4 minutes until everything is well combined.
-
Preparing the Tempering:
1). In a pan, heat ghee and oil.
2). Add black pepper and let it splutter.
3). Add cumin seeds and let them splutter as well.
4). Toss in cashews and sauté until golden brown.
5). Add chopped ginger, hing, and fresh coconut chunks.
6). Fry until the coconut turns light golden.
7). Finally, add curry leaves and sauté well.
-
Bringing Everything Together:
1). Pour the prepared tempering over the coconut pongal.
2). Mix well and allow it to rest for 2-3 minutes to absorb the flavours.
3). Serve hot with Miriyala Pappucharu or Karnataka-style Draksha Gojju for an unforgettable meal.
Leave a comment ×