Description
A savory spiced porridge mixing soft-boiled rice and Moong Dal (mung beans) with black pepper, cumin, and cashews tempered in massive Ghee.
Restaurants serving Ven Pongal
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Wash rice and Moong Dal, boil in a pressure cooker with a little turmeric, salt, and water until gooey porridge.
- Heat massive Ghee in a small pan, fragrantly fry black peppercorns, cumin, ginger, curry leaves, cashews.
- Vigorously pour hot spice Ghee over the boiled porridge, mix well to finish.
Learn more Spice, substitutes, tips
Key spices
Rich Ghee aroma and whole black pepper punch
Substitutes at Japanese supermarkets
Japanese rice (deliciously made as it suits porridge)
Pairing
Coconut Chutney、Sambar
Trivia
[Trend] A sacred food offered to gods during the Tamil harvest festival 'Pongal', but also a huge daily breakfast staple. Using 'whole' black peppercorns instead of powder is the biggest trick to enhance aroma.
Eating tips & etiquette
[Unique Eating] As breakfast, gradually mix in Coconut Chutney, tasting slowly to warm the stomach and intestines!
Allergen
Dairy, Tree nuts