Ven Pongal Recipe is a tasty and aromatic south Indian breakfast recipe. This recipe ven pongal is temple / Kovil style ven pongal prepared with traditional aromatic white rice seeraga samba. Any type of raw rice will work well. Finally, If it is thick, add a little hot water to thin it out to the proper consistency.
Ingredients
- 3/4 cup Raw rice ( Seeraga Samba rice )
- ¼ cup moong dal
- 1/4 tsp Asafoetida
- ½ tsp crushed ginger
- ½ tsp cumin seeds
- Salt
To temper
- 3 tbsp Cow Ghee
- 1 tsp Whole black pepper
- 1 tsp Cumin seeds
- Few Curry leaves
- Few Cashew
Directions
- Wash seeraga samba rice and moong dal together.
- Soak it for 20 minutes.
- Add 5 cups of water, asafoetida, ½ tsp cumin seeds, ½ tsp crushed ginger to it.
- Cook them well till it gets soft and mushy.
- In a pan heat ghee, add cashew, pepper, cumin seeds and curry leaves.
- Once the cashews turn golden brown, switch off the flame.
- Add it to cooked rice and dal.
- Add salt and mix all together well.
- Aromatic Kovil Ven Pongal is ready.
- Serve hot with sambar, chutney and ghee on top of it.
Ven Pongal Recipe | Seeraga Samba Rice
Ven Pongal Recipe is a tasty and aromatic south Indian breakfast recipe. This recipe ven pongal is temple / Kovil style ven pongal prepared with traditional aromatic white rice seeraga samba. Any type of raw rice will work well. Finally, If it is thick, add a little hot water to thin it out to the proper consistency.
⏲️ Prep Time
20 mins
⏲️ Cook Time
20 mins
🍴 Serves
2
🍲 Meal
Breakfast
Ingredients
- 3/4 cup Raw rice ( Seeraga Samba rice )
- ¼ cup moong dal
- 1/4 tsp Asafoetida
- ½ tsp crushed ginger
- ½ tsp cumin seeds
- Salt
To temper
- 3 tbsp Cow Ghee
- 1 tsp Whole black pepper
- 1 tsp Cumin seeds
- Few Curry leaves
- Few Cashew
Directions
- Wash seeraga samba rice and moong dal together.
- Soak it for 20 minutes.
- Add 5 cups of water, asafoetida, ½ tsp cumin seeds, ½ tsp crushed ginger to it.
- Cook them well till it gets soft and mushy.
- In a pan heat ghee, add cashew, pepper, cumin seeds and curry leaves.
- Once the cashews turn golden brown, switch off the flame.
- Add it to cooked rice and dal.
- Add salt and mix all together well.
- Aromatic Kovil Ven Pongal is ready.
- Serve hot with sambar, chutney and ghee on top of it.
