Tuesday, 15 January 2013

Venn Pongal

Having said a lot about Pongal, this is the salty version made on "Thai thirunaal". It is called Venna pongal because it is supposed to be in white colour. H always asked - what is the difference between paruppu saadham and pongal, other then you add some spices. Well one main difference is that venn pongal is cooked in milk + water.

Raw rice - 150 grams
Moong dal - 100 grams
Ghee - 25 grams
Cumin - 20 grams
Pepper - 20 grams
Milk - 1.5 cups
Water - 1.5 cups
Cashew nuts - 25 grams
Salt - to taste


  • Pressure cook the raw rice and moong dal together with the mentioned milk + water and salt. The ratio is 1:3. Rice + moong dal amounted to one cup.
  • In a kadai, heat the cumin and pepper and slightly crush them and keep aside.
  • In the same kadai, pout little ghee, fry the cashew nuts and keep aside.
  • Add the remaining ghee, add the crushed cumin and pepper and fry for about 1 minute. 
  • Add the cooked rice + dal and mix well.
  • If needed sprinkle a little water so as to mix easily.
  • Add the fried cashewnuts and mix well.

Venn Pongal is ready!!! I served this with coconut chutney and tomato gothsu. Recipes coming soon.

Linking this to missionbreakfastcookcookandcook and thoushaltcook



  1. very authentic and very traditional and delicious pongal!!! Thanks for sending this to my event.. Looking for more yummy recipes!!!
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen