Sunday, July 29, 2012

How to make venpongal or milagu pongal - Recipe for south-indian venpongal - Venpongal Recipe

Venpongal is popular dish in south-india and served as a special breakfast in Tamil Nadu. Venpongal is also offered as prasadam in many temples in south-india. Pongal, vada, sambhar and chutney is one of the best breakfast combinations to have.


1. Rice - 1 cup
2. Moong dal (passi payiuru) - 1/2 cup (roasted )
3. Ginger - 1 tsp (chopped)
4. Jeera - 2 tsp (cumin seeds)
5. whole black pepper - 1 tsp
6. Cashew nuts - 15 counts
7. Ghee - 5 tsps
8. Oil - 1 tsp
9. Salt to taste
10. Curry leaves some.

Method of preparation:

1. Wash the rice thoroughly in water and soak for 20 minutes.
2. Heat the pan and add moong dal, fry it until it becomes golden color.
3. Now take the pressure cooker. Add the soaked rice, roasted moong dal with 1 tsp of salt and add 6 cups of water. Now cover the lid. Allow the cooker to cook the rice up to 4 whistles.
4. Once the pressure gone open the cooker, add 4 tsp of ghee and mix it well.
5. Heat 1 tsp of oil in a pan. Add the jeera, black pepper. Fry it until it crackle and then add the chopped ginger, curry leaves stir it well. Now take the pan out and pour into the pongal mixture.
6. Fry the cashews in a 1 tsp of ghee and add it to the pongal.
7. If the pongal is too tight, then you can add some hot water and mix it well.

That's it!!! the hot and yummy pongal is ready to eat.

Best Combination:

The sambhar and coconut chutney is the best combination for venpongal. Please click here to see how to make different type of chutneys at


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    chakkara pongal recipe

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