Monday, December 16, 2013

Ven Pongal/Ghee Pongal

                                                                     When i say Ven Pongal I remember Marghazi Masam.Margazhi masam comes between dec 15-jan 14.You get Ven Pongal as prasadam in Vishnu temples daily throughout the month.
It is beleived that Andal observed the paavai Nombu to attain Vishnu as her husband.She used to recite the Thirupaavai(collection of 30 poems)every day througout the month.
Later  it used to  be believed that if young girls observed Paavai Nombu and sang Thiruppavai , they would get good husbands.Apart from this marriage beleif singing Thiruppavai brings more religious connections.
After reciting the poems they would be given hot Ven pongal in Dhonnais(disposable cups made out of palm leaves)as prasadam.It is really popular in vishnu temples.When people are not able to go to the temple they make ven pongal at home for neivedhyam on the first day of Marghazi masam.My mother used to make both sweet and ven pongal for neivedhayam.I am not a big fan of Ven pongal but my husband loves it and my daughter too.

You will Need
  • One cup Raw Rice
  • 1/4 cup Yellow dal
  • Four cups of Water
  • One small piece of Ginger
  • One tsp Black Pepper
  • One and half tsp Cumin seeds
  • Salt to taste
  • 1/tsp of Asafoetida
  • Five tbs of Ghee
  • Few Cashewnuts
  • Few Curry Leaves

  • Dry roast the dal and rice in a pan for two minutes.It gives a extra flavour to the pongal.Wash it and cook in the pressure cooker with salt and chopped ginger for three whisltes and five minutes.
  • Take it out from the cooker mash it well. Heat ghee in a pan add pepper,cumin seeds,asafoetida,curry leaves and finally add the casewnuts and fry until golden brown.

  •  Add the mashed dal and rice and mix well.Add a little more ghee if you prefer.

Serve Pongal hot with sambar,coconut chutney or Kathikkai gothsu.It tastes best when served hot and fresh.

  • If the pongal is too watery take  it out from the pressure cooker and heat it in a kadai on the stove so that it becomes a little thick.
  • You can either add ginger and salt while cooking or later while you are tempering.
  • If the pongal is thick add some hot water or milk to get the right consistency.
  • You can either add pepper as whole or crackle it and add so that it gives a strong flavour and spice.
  • You can add a little extra ghee for the rich taste.You can fry some raisins too along with cashewnuts.


RENU said...

my fav

Sayantani Mahapatra Mudi said...

we are in love with this recipe for breakfast. lovely presentation.

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