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Ven Pongal South Indian Breakfast

Ven Pongal South Indian Breakfast

Ven Pongal South Indian Breakfast

Ven Pongal is a hearty breakfast from Southern India that is sure to get your day started right.
By Priya Sreeram

Ven Pongal South Indian Breakfast

I once read that “All happiness depends on a leisurely breakfast” – and can’t agree with it more. Breakfast is a very important meal as it kick starts the day, pepping us with all the energy.

In the midst of the chaos and mayhem that is a typical morning having good breakfast options help and that is where South Indian dishes kicks in. Ven Pongal is one such super breakfast. It is my favourite comfort dish too. The dish can also be the perfect dinner or the god sent bowl to the occasional hungry pangs that hits you at 4pm. It is our very own answer to the Khichdi of North India, our very own kedgeree.Loaded with rice and lentils, the dish is not only healthy but also tasty and pleasantly satiating.

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The recipe varies in each house hold in terms of the proportions of the lentils to the rice. Like any other south Indian dish, this dish gets it’s zing from the curry leaves.

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Ven Pongal (The South Indian Khichdi)


  • Author: Priya Sreeram
  • Total Time: 40 minutes
  • Yield: 4

Description

You must have heard the saying breakfast like a king, and if it is power packed, the day gets a real kick. Ven Pongal is one such hearty and healthy breakfast


Ingredients

  • Rice – 1 cup
  • Mung Dal (Split & husked green gram) – 1 cup
  • Cumin Seeds – 1 tbsp
  • Black Pepper corns – 1 tsp – to taste
  • Green Chillis – 2 – chopped
  • Ginger – a small piece – grated
  • Curry Leaves – a few – rough chopped
  • Asafoetida – a small pinch
  • Butter/ Ghee – 2 tbsp + 2 spoons extra to finish
  • Cashewnuts – as required
  • Salt – to taste

Instructions

  1. Wash the lentils and rice well and cook them separately with enough water. I pressure cooked them in separate bowls till 3 whistles. For a better mix cook the lentil for 2 whistles.
  2. In a kadai, add butter/ghee and as it starts warming up, add the Cashewnuts and fry till golden. Next tip in the cumin seeds and pepper corns. As they start crackling , add the curry leaves, ginger and asafoetida along with chopped chillis.
  3. Stir in the cooked rice and lentils. Season it with salt. If you find the mix to be too thick add 1/2 cup of water. Add 2-3 spoons of ghee to finish.
  4. Serve hot with sambhar/chutney/gotsu or any other accompanimenmt of your choice.
  • Prep Time: 10 mins
  • Cook Time: 30 mins

 

View Comments (3)
  • Hi Priya,
    I’m a cook at far hills hotel in the garden route. We often get indian guests staying with us these days, mainly muslims and hindus. I was wondering if you would be willing to give me a few tips on what to feed the different religions for breakfasts.
    I’ve learned that Gujaratis don’t eat eggs or take milk, and the tamils eat eggs, and the hindis also eat eggs, and none of them eat pork. I\ve been making sauteed potatoes of late with mushrooms on the side, but i obviously would like to give our guests what they would consider a proper full breakfast.
    If you could offer any suggestions or websites where i can find my information I’d be eternally grateful!

    Many kind regards!

    David

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