Ven Pongal is a savoury dish popular in Tamil Nadu, South of India, for its simple use of ingredients, crispy tempering of cumin, hing and curry leaves. This dish is typically served as a breakfast dish in many parts of South India including Tamil Nadu, Karnataka, and Andhra Pradesh, and is now becoming well known in other parts of the country as well. It is easy to make and doesn’t require a lot of time!
What is Pongal?
“Pongal” in Tamil means to boil or bubble up and Ven means white. This dish is native to most South Asian regions like South India and Sri Lanka. Pongal goes by many names like Venn Pongal, Ven Pongal (Tamil) or Huggi (Karnataka), and can be savoury or sweet. Chakarai Pongal is sweet and is made during the Pongal festival (yes, we have a festival named Pongal too). During the Pongal festival in Tamil Nadu, Pondicherry, Kerala, and Sankranthi festival in Andhra Pradesh and Telangana, Pongal is made as an important meal for all. There are other types of Pongal like Melagu Pongal and Puli Pongal. Another variation of Pongal is called khichdi, mostly consumed in the North of India where rice, lentils and vegetables are all cooked in a single pot. In the light of exploring new breakfasts and introducing you to the lesser-known dishes of India, here we are with Ven Pongal. Here is @ beextravegant bringing this brilliantly simple dish to your screens for you to try.
How to prep for Ven Pongal: Tips and Tricks
The preparation time is not a lot. Hardly 15-20 minutes is required to prep the rice and the lentils. Start by toasting the lentils or split/peeled mung beans in a dry pan. Roasting allows the moong beans to get aromatic and there is no foam formed when the water is added. Another tip is to avoid using sticky rice as the Pongal will turn mushier than required.
Here’s a step-by-step process on how to make Ven Pongal in a few easy steps.
- Heat a small pan or a wok and toast the moong dal/lentils. Keep the heat low and stir till they become aromatic. Add the toasted lentils and uncooked rice to a bowl.
- Generously wash the lentils and rice until the starchy water runs out.
- Save this water and use it to water your plants. Keep ’em healthy and thriving 😀
- Once the rice and lentils are rinsed, add them to a pressure cooker with 4 to 5 cups of water.
- Then add asafoetida (hing), and chopped ginger and salt to taste the uncooked rice and lentil mix.
- Add cumin powder and salt to taste.
Pressure cook on medium heat for about 10 to 12 minutes. If you wish to use Instant Pot to cook the rice and lentils, keep the setting on ‘rice”. The consistency we’re looking for is slighty mushy and not porridge-like.
Remove the cover to check the consistency and whether the cooker has naturally released all of its pressure. If it appears dry and not just a little bit mushy, add about 1/2 cup extra boiling water and simmer the Pongal with an open cover for a little while
Tempering:
- Moving on to tempering: In a small pan, heat the oil or vegan ghee. (If possible try to use vegan ghee as it gives the Pongal more authenticity and flavour). Add the cumin seeds and allow it to splutter.
- Add cashews and fry until the cashews become very slightly golden. Be careful not to let it go brown. I let it fry longer and ended up with burnt cashews. But you can do better than Dr. Butterfinger, right?
- Add the peppercorns and curry leaves. You can add crushed pepper corns or pepper powder but I personally prefer them whole. The whole peppercorns add some crunch and spice to the dish.
- When the leaves are crispy, stir well, remove them from the fire, and then add the tempering right away to the Pongal. Mix well and cover so that the flavours settle and infuse into the Pongal.
- Put into the mould shape of your liking and serve with some coconut chutney or sambar . Enjoy!
Check out my other recipes for Indian breakfast:
- Easy Sambhar Recipe
- Spicy Red Kaara Chutney
- Kuzhi/Kuli Paniyaram
Easy Ven Pongal – Vegan
Ingredients1x2x3x
Prepping the Rice and Lentils
- ½ cup rice – any type of white rice 100 g
- ¼ cup moong dal split and peeled mung beans (60 grams)
- ½ tsp toasted ground cumin
- ⅛ tsp asafoetida hing
- 1 inch ginger chopped
- 4-5 cups water according to desired consistency
- salt to taste
Tempering
- 2 tbsp vegan ghee or avocado oil or any oil to your preference
- 1 tsp cumin seeds
- 1 tsp black peppercorns whole or crushed
- 9-10 curry leaves
- 9-10 cashews halved
Instructions
Preparing the Rice and Lentils
- Heat a small pan or a wok and toast the moong dal/lentils.
- Keep the heat low and stir till they become aromatic.
- Add the toasted lentils and rice to a bowl and rinse with water a couple of times with water.
- Add the washed lentils and rice to a pressure cooker with 4-5 cups of water.
- Then add cumin seeds, asafetida, chopped ginger and salt to taste.
- Pressure cook on a medium heat for about 10 to 12 minutes.
- Once all the pressure naturally leaves the cooker, remove the lid to check the consistency.
- If the pongal looks dry and not slightly mushy, then add around 1/2 cup more boiling water and cook with an open lid for a bit longer.
Tempering
- In another small pan, heat the oil or vegan ghee.
- Add the cumin seeds and let splutter.
- Add cashews and fry until the cashews become slightly golden.
- As soon as it turns slightly golden, add the peppercorns and curry leaves.
- Stir well and once the leaves look crispy, take it off the heat. Pour the tempering immediately to the pongal.
- Mix well and cover so that the flavors settle and infuse into the pongal.
- Remove the lid and serve with some coconut chutney or sambar. Enjoy!
Nutrition
Raita is a very cooling Indian dip/sauce based on yoghurt with different variations depending on what you have available. This vegan raita recipe is fresh, quick, easy to make and tastes just like the dairy-version! It uses red onions, tomatoes, cucumbers and spices. Take or add anything according to your convenience.
What is Raita?
Raita is a yoghurt based side dish or dip commonly served in India with hot and spicy dishes. This is usually added as the sauce that brings down the heat or certain foods. It has different variations throughout the country. In Kerala a version of this is called pachadi that includes fresh coconut and a tempering. Some would say it’s the Indian cousin of Greek Tzaziki but I still like to call it a dip of its own because it is so integral to a lot of Indian meals.
Basic Raita Recipe:
A basic raita includes just a few ingredients, easily found at home. Yoghurt, green chilli pepper for that punch and amazing flavour that it provides, chopped coriander/cilantro and mint leaves for that freshness and a few ground spices. The spices provide a delicious flavour but aren’t too overpowering.
Now add on whatever fresh veggies you have: cucumbers, tomatoes, carrots, red onions and you’ve got yourself a delicious raita!
Tips to make the Perfect Vegan Raita
This raita recipe is so delicious and surely doesn’t need dairy based yoghurt for it to taste like the dairy-based version. Trust me, I wasn’t vegan all my life and my version tastes exactly like what I remember raita to taste like.
- Choose a good brand of vegan yoghurt. You can use soy yoghurt, coconut yoghurt, peanut yoghurt etc. I make my own soy yoghurt at home and it’s actually very easy if you’ve got a yoghurt maker.
- Use fresh veggies. You want the veggies to add a nice crunch to the raita. If you choose soggy or old veggies, it wouldn’t be crunchy or the raita could get too watery.
- Do not overdo the spices. You want to add just the right amount so you can still taste it but doesn’t get to hot or overpowering.
Serve with some fresh aloo paratha (spicy potato stuffed flatbread) or any other rice based dish. But don’t just confine this dish to Indian dishes. You can also pair it with a spicy Mexican dish like a nice chili or any other dish from around the world.
Watch me make it over on my Instagram , TikTok or YouTube channel !
Vegan Raita – Indian Yoghurt Dip
Ingredients1x2x3x
- 1 cup soy yoghurt beaten. Sub with coconut yoghurt, peanut yoghurt or any other available to you.
- 1/4 cup red onions finely chopped sub with shallots
- 1/4 cup tomatoes diced
- 1/2 cup cucumbers cubed
- 2 tbsp chopped coriander/cilantro
- 1/4 tsp salt
- 1/2 tsp roasted ground cumin
- 1/4 tsp red chilli powder optional
- 1/4 tsp chaat masala optional
- 1 green chilli pepper finely chopped
- 4-5 mint leaves chopped
Instructions
- Start by beating the yoghurt with a whisk or spoon until smooth.
- Combine the yoghurt with all the other ingredients in a bowl.
- Ideally, refrigerate at least an hour before serving. Serve with fresh and hot aloo paratha, or any other rice dish.
Nutrition
Idli Podi recipe or milagai podi is a dry condiment from South India thats served with Dosa or Idli or any other rice based dish. You can buy it from a store but it’s also very easy to make at home! Here is a step-by-step recipe for the idli podi and to make the Podi Idli fry with it.
Podi Idli fry is one of the easiest recipes to make and it comes together in minutes if you have prepped the Podi and idlis or fluffy India rice cakes in advance. You can also use large idlis to make the same recipe but I am using mini idlis here – because why not? This recipe is entirely vegan and so light on the stomach. It is the perfect dish to pack for lunches. Check out my Idli recipe to know how to make the batter for some perfectly fluffy idlis .
What are Mini Idlis and Podi?
I remember as a school-going kid, finding mini idlis for breakfast would be the best day of my life. There is no difference between regular idlis and mini idlis (it’s the same batter). But mini idlis gave me the feeling of being a giant who can gobble up to 20 tiny idlis at once. Mini idlis are nothing but a tad smaller than regular idlis. This Podi can also be separately served on the side of dosa, idli, Pongal etc mixed with a bit of oil. But we’re going to use it to coat the mini idlis.
This idli podi recipe is a coarse spice mix often made using roasted and ground urad daal, sesame seeds, chana daal, and dry red chillies. It’s an extremely essential pantry keep, especially in a South Indian kitchen. It goes by many names – Podi, Chutney Podi, Milagal Podi which all mean the same thing i.e. spice mix. If you get the opportunity, try mixing some cooked rice and the Podi mix with a spoonful of groundnut oil. It tastes heavenly with a side of sliced raw onions on days when you don’t want to put in too much effort. Sounds delicious, right? So, let’s dive into the full recipe.
How to make this Idli Podi Recipe and Podi Idlis? (Step-by-step instructions)
Before diving into the idli podi recipe, I just want to clarify that in order to make the idlis consistently (both mini and big ones), you might need to invest in a good set of idli makers or idli steamers. At the same time, you can use any othe rmetal based mould. Shape doesn’t matter! Also, the podi or gunpowder is easily available in an Indian stores. I prefer making it fresh as the fragrance and taste differs from the store-bought powder. You do you!
Podi or gunpowder
- In a cast iron skillet or heavy bottomed pan add sesame seeds and dry roast until they turn golden brown and set aside in a bowl. Then roast chana dal and urad dal till they turn golden brown and add to the same bowl.
- Then, add 1 tsp oil and fry dried red chilli until they puff up a bit, then add curry leaves and fry until the leaves turn crispy.
- Set aside and let it all cool. Transfer all the ingredients to a blender and blend to a coarse powder. Your Podi is ready.
Making the Idlis
Make sure you have the batter ready. The process is similar to how you would make regular idlis. You would only need a mini idli maker that you can buy from any Indian store.
- Grease the steamer with oil, and place it on a steaming rack in a large pot with some water in the bottom. You can use an electric steamer if you want.
- Steam the mini idlis for about 6-7 minutes or until a toothpick comes out clean.
Making Mini Podi Idlis
- In a pan, add mustard seeds to some hot oil and once they start crackling, add curry leaves. Then add the prepared podi / gun powder (you can also use a store-bought one).
- Then add the Kashmiri red chilli powder to add a pop of colour and mix well into the oil. Move on to add the mini Idlis, coating them well in the mix with a silicon spatula.
- This dish can also be served later and enjoyed cold. It is perfect for a cute lunchbox with a side of a protein and veggie source.
Storage: Idli Podi
You can store this idli podi in an airtight jar for several months. It’s dry and won’t go bad.
I sincerely wish that you try this recipe out, and I truly hope you’re enjoying my Indian Breakfast series on my social media handles. Do show some love and if you have any queries, you know where to find me. 🙂
Take a look at my other Rice Batter based recipes here:
Dosa and Coconut Chutney
Idli and Sambar
Kuzhipaniyaram or Paddu
Idli Podi and Podi Idli Recipes
Ingredients1x2x3x
For Podi/Gunpowder
- 1/8 cup sesame seeds about 20 g
- 3 tsp oil you can use sesame oil, coconut oil or any vegetable oil
- 10 dried red chilli
- 8-10 curry leaves
- ¼ cup chana dal about 42 g
- ½ cup urad dal about 105 g
- ½ tsp asafoetida/hing
- salt to taste
- 1 tsp oil
For Podi Idli fry
- 2 tsp oil
- 1/2 tsp mustard seeds
- 3-4 nos curry leaves
- 1 tbsp kashmiri red chilli powder To add colour to the dish
Instructions
Podi recipe:
- Dry roast sesame seeds in a cast iron skillet or other heavy bottomed pan until they turn golden brown, then set aside.
- Dry roast chana dal and urad dal till they turn golden brown or toasty. Add to the same bowl.
- Then in a separate pan, add 1 tsp oil and fry dried red chilli until they puff up or turn fragrant.
- Then add curry leaves, wait for the splutter and fry until the leaves turn crispy.
- Set aside and let it all cool. Transfer all the ingredients to a blender and blend to a coarse powder.
- The Podi or gunpowder is ready. You can store this in a mini jar up to a few weeks.
Podi Idli fry
- In a pan, heat up the oil, add mustard seeds. Once they begin crackling, add curry leaves.
- Then add the prepared Podi / gun powder and kashmiri red chilli powder. Mix well until combined.
- Then add the mini or large idlis. Mix really well, coating them in the mix with a silicon spatula.
- Fry the idlis for a minute, to warm them up and serve immediately.
Nutrition
Easy Ven Pongal - Vegan
Ingredients1x2x3x
Prepping the Rice and Lentils
- ½ cup rice - any type of white rice 100 g
- ¼ cup moong dal split and peeled mung beans (60 grams)
- ½ tsp toasted ground cumin
- ⅛ tsp asafoetida hing
- 1 inch ginger chopped
- 4-5 cups water according to desired consistency
- salt to taste
Tempering
- 2 tbsp vegan ghee or avocado oil or any oil to your preference
- 1 tsp cumin seeds
- 1 tsp black peppercorns whole or crushed
- 9-10 curry leaves
- 9-10 cashews halved
Instructions
Preparing the Rice and Lentils
- Heat a small pan or a wok and toast the moong dal/lentils.
- Keep the heat low and stir till they become aromatic.
- Add the toasted lentils and rice to a bowl and rinse with water a couple of times with water.
- Add the washed lentils and rice to a pressure cooker with 4-5 cups of water.
- Then add cumin seeds, asafetida, chopped ginger and salt to taste.
- Pressure cook on a medium heat for about 10 to 12 minutes.
- Once all the pressure naturally leaves the cooker, remove the lid to check the consistency.
- If the pongal looks dry and not slightly mushy, then add around 1/2 cup more boiling water and cook with an open lid for a bit longer.
Tempering
- In another small pan, heat the oil or vegan ghee.
- Add the cumin seeds and let splutter.
- Add cashews and fry until the cashews become slightly golden.
- As soon as it turns slightly golden, add the peppercorns and curry leaves.
- Stir well and once the leaves look crispy, take it off the heat. Pour the tempering immediately to the pongal.
- Mix well and cover so that the flavors settle and infuse into the pongal.
- Remove the lid and serve with some coconut chutney or sambar. Enjoy!
