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Tuesday, August 25, 2009

Ven Pongal

Sourashtrians are famous for their unique language, silk weaving, silver anklets business and their cooking. Though we have inherited the Tamilian style of cooking over centuries, still there are few variations which makes our dish unique. One such dish is Ven Pongal. Recently when I was talking to my hubby's friend I told him that I am a sourashtrian. Immediately he said hey I like the way you guys prepare Ven Pongal. He is not the only person, most of them tell me the same thing about Venpongal. This gave me a thought that I should post this wonderful dish in my blog. So what next, I immediately called my Mom for the recipe. Hope you enjoy it and please do let me know your comments.

Rice/Arisi/Thandhu - 1 cup (Sona Masoori or Parboiled rice or Raw rice)
Yellow Moong dhal / pasi paruppu  - 1/2 cup
Onion/Vengayam/Kandho (medium) - 1
Ginger/Enjji/Alloo - 1 inch
Jeera/Cumin Seeds/Jeeragam - 1/4 tsp
Whole Pepper/Milagu/Miri - 10
Seasoning and Preparation
Oil/Ennai/Thel - 4 tbsp
Ghee/Nei/Thup - 4 tbsp
Mustard Seeds/Mogiri - 1/8 tsp
Urad dhal/Udacha ulutham parupu - 1/8 tsp
Whole Pepper - 20-30 (as per your taste)
Curry leaves/Karuvepilai - few
Salt/Uppu to taste
Chopped ginger - 2 tsp (optional)
Cashews/Mundhiri - 10 (optional)
Water - 4 1/2 cup

Roast moong dhal for couple of minutes. Allow it to cool.
Together wash rice and moong dal until the water runs clear. Washing the rice and dal thoroughly helps to remove the starch content.
Soak rice and moong dhal together for 10-20 minutes.
Grind cumin seeds, pepper, ginger and onion. Add water if necessary. I had to add some water to grind it to a smooth paste.
In a pressure cooker, add oil, when it is hot add mustard seeds and let it splutter. Add urad dhal, curry leaves, pepper and toss. Add the ground paste and saute for couple of minutes until the oil separates or the raw onion smell disappears. Now add water, salt and bring it to boil.
Add rice and mix it well. Pressure cook for 5-6 whistles.
Once the steam is released, open the lid, add ghee and stir it well. You can also roast cashews in ghee and add it at the end.

Serve it hot with Coconut chutney, Sambhar or Tomato chutney. It tastes great with any of these side dish.

I would prefer:
   To use ghee instead of oil. This gives a rich taste.
   Use Ponni Boiled rice or Raw rice. Amma prefers to use one of them.


Mythreyi Dilip said...

Hi Radhika! As my hubby is Sourashtrian, i was grazing the blogs if there is any unique Sourashtrian recipes (as almost many of them are basically cooking Southindian recipes). I end up in your site and found some interesting Sourashtrian foods. You have great blog dear. I want you to post many sourashtra recipes so that many can benefit. Keep up your good work yaar.
If u find some visit my recipe blog:)

amna said...

thank you for posting this lovely dish on The Recipe Diary :)

Unknown said...

hi radhu..thanks for the recipe...wud try this for sure;)

Anonymous said...


I have long been looking for the recipe made in a sourashtrian childhood friend's kitchen- it was dark in colour with whole sprigs of curry leaves . . really YUM- apparently very simple . . .made with rasam powder. . .would be really thrilled to get this wonderful recipe- lots of pepper in it i think- hence th dark colour.Sai

Sanjana said...

This recipe looks lovely! Thanks for sharing!

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