Madras Ven Pongal Recipe | Ven Pongal Recipe | Pongal Recipe in Telugu | How to make Pongal

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Madras Ven Pongal Recipe - Madras Ven Pongal is made by cooking Rice and Moong Dal (Green Gram) to a soft consistency and then seasoned with a mixture of Pepper corns, Cashew Nuts, Heeng (Asafoetida) and Curry Leaves fried in Ghee. This buttery textured Madras Pongal is not just a recipe. It is a whole emotion in a bowl!

All people down South relish this preparation. However, for the Telugu and the Kannadiga people, it is a Prasadam (an offering) that is served to the devotees in temples. For the Tamilians on the other hand, it is a favourite breakfast dish.

The Telugu people also have adapted to the Pongal as a dish to be served a breakfast. But, they are as particular about the recipe and the measures of the ingredients. The Pongal made by the Telugu people is of thinner consistency. They are no fastidious about the ingredients either. Some people add a lot of pepper corns, a good quantity of chopped ginger, and sliced green chillies. I have also seen funny things like seasoning with mustard seeds. I think that Mustard seed seasoning for Pongal is a huge anachronism!

There is a specific way in which Madras Pongal is made and served. It has to be served very hot. It should be a solid paste like a Halwa. It must be eaten with Sambar, Vada and Coconut Chutney. Green Chillies and Pepper corns are not used in a big way in Madras Pongal. See some more details about Madras Ven Pongal in the Tips given below. Make it in a best and authentic way and enjoy the dish!!

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Tips

Rice:

• If you wish to prepare good, soft Pongal which does not thicken up drastically when cooled, you should use new rice. Or else, you may try to procure what the Telugu people call Dosa rice. This is distributed by the Government Fair Price shops (Government Ration shops). Old rice also may be used. But invariably this rice tightens up when cold.

• Wash the rice and soak in water for at least one hour to get soft Pongal.

Moong Dal (split, de-husked Green Gram):

• Moong Dal should be always half of the measure of rice taken,

• Many people like to roast Moong Dal before boiling it, It is Okay to do that , But the roasted Moong Dal tends to make the Pongal tight and thick.

Water:

• We need to use four measures of water for one measure of rice and Moong Dal.

• If the Pongal turns out too tight and thick, hot water can added to thin it out.

Salt:

• Salt should be added when the rice is boiling.

Ghee:

• If you wish to make Pongal in true wedding style, the measures of Moong Dal, Cashew and Ghee should be equal. According to the Tamil people, the softness of Pongal comes from the Ghee added, and not the water.

Cashew Nuts:

• The Tamil people believe that a bit of Cashew should be there in every mouthful of Pongal that you take. You may use the Cashew Nut as you like, but let me tell you, more of it will enhance the taste.

Pepper corns:

• The pepper corns should be allowed to crackle in the Ghee. That helps to reduce the pungency of pepper. Also, the peppercorns will get soft enough to chewed along with the rice.

Seasoning:

• Seasoning is the lifeline of Pongal. Fry Curry Leaves and Heeng in pure Ghee on low flame to get the best results and enjoy the recipe.

Madras Ven Pongal Recipe | Ven Pongal Recipe | Pongal Recipe in Telugu | How to make Pongal - Recipe Video

Madras Ven Pongal Recipe | Ven Pongal Recipe | Pongal Recipe in Telugu | How to make Pongal

Breakfast Recipes | vegetarian

Prep Time 1 min
Soaking Time 1 hr
Cook Time 20 mins
Total Time 1 hr 21 mins
Servings 5

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Ingredients

1 cup Rice (New variety)
1/2 cup Moong Dal
Salt – To taste
5 sprigs Curry Leaves
4.5 cups Water
1/2 cup Ghee
1/2 cup Cashew Nuts
1/2 tbsp Pepper Corns
1.5 tbsp Ginger (Grated)
1/2 tbsp Cumin Seeds
1/2 tsp Asafoetida (Hing)

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Instructions

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Wash the rice and Moong together until it turns whitish. Soak it for at least one hour in 4 ½ cups of water.
Put the rice, Moong Dal along with the water and salt in a cooker and boil on low flame until 4 whistles are heard.
After the Pongal is boiled to a soft consistency, add two spoons of Ghee, and two sprigs of Curry Leaves. Mix well and keep aside.
Heat Ghee and fry the pepper corns. Once the pepper corns crackle, add grated Ginger and fry well.
Add Zeera and fry till it splutters. Now add Cashew Nuts and fry to a golden colour. To this add Hing and Curry Leaves and fry till brown.
Add the Seasoning to the Rice and Dal mixture and mix well. Now pour two spoons of Ghee on top of the Pongal mixture. Cover and leave it without mixing. The flavours of the seasoning will get absorbed wonderfully.
Serve hot Madras Ven Pongal after 10 minutes with crisp Vadas, Sambar and Coconut Chutney.