Ven pongal, khara pongal, ghee pongal, milagu pongal
My mom makes ven pongal on saturdays for breakfast. Accompaniments would be tiffin sambar and coconut chutney, and I love this combination. If coconut chutney is served, then I would have more ven pongal.
When we lived in Delaware, there was a near-by restaurant where pongal would be very tasty. They serve ven pongal with tiffin sambar, coconut chutney, mint chutney and also with medhu vadai and masala vada. Ven pongal will have a divinely taste.We go on sunday’s and have a good and heavy breakfast. What more can you ask on sunday mornings?
Gj is not a big fan of ven pongal, so whenever I have guests at home, I will make this ven pongal along with tiffin sambar, coconut chutney and vada. They will also love to eat this ven pongal hot with vadas.
I prefer to add ghee and more ginger juliennes when I make ven pongal. It is an easy breakfast to make when you have guest at home. Try this simple and ever-so-popular South Indian dish ven pongal!
How to make ven pongal or khara pongal or ghee pongal or milagu pongal:
1. Wash rice and moong dal. In a cooker, add rice, moong dal and water.
2. Put the vent weight and cook for three whistles. Once the pressure releases, open the cooker.
3. Now add salt, curry leaves, ginger, and milk. Stir well.
4. In a pan, heat ghee in low flame and add peppercorns or black pepper powder, cumin seeds, and cashew nuts. Roast until cashew nuts turn golden brown.
5. Add the roasted cashew nuts, peppercorns, cumin seeds and few drops of ghee to the pongal and give a quick stir. Switch off.
Now, ven pongal is ready! Serve ven pongal with coconut chutney, sambar and masal vada.