Milagu pongal is popular temple prasadam. freshly crushed pepper and cumin give an aromatic flavor to ghee Pongal.
KOVIL ven PONGAL
Pongal is a traditional south Indian savory recipe. Unique ingredients and cooking style makes Pongal taste divine. pressure cooker khara Pongal is so easy and flavorful. Perfect for the Pongal festival, navaratri etc.
RICE TO DAL RATIO FOR ghee PONGAL RECIPE
Every family has its own ratio of Rice and dal for Pongal. For our homestyle Pongal, I generally use 2:1 but for temple-style milagu Pongal I would recommend a 4:1 ratio of rice and dal. I used some masoori rice but you can also use raw rice
DO I NEED THIS MUCH WATER FOR THE ven PONGAL?
The amount of water totally depends on the variety of rice you use and also the consistency you prefer. adjust water accordingly.
DO I NEED THIS MUCH ghee FOR PONGAL?
Yes if you need temple milagu Pongal, add 1:1/2 rice and ghee. It gives amazing flavor to the Pongal. For vegan khara Pongal, you can add vegan butter but the flavor might vary.
CAN I USE butter INSTEAD OF ghee?
Yes, you can use butter. For vegan Pongal, replace ghee with oil or vegan butter.
Instant pot KOVIL milagu Ven PONGAL
Cook Pongal in “Rice “ mode. Based on the rice and dal quantity, time will automatically change.
WHAT TASTES BEST WITH PONGAL
Pongal tastes best with gotsu, Sambar, chutney varieties and onion, tomato thokku,
Pongal recipes | bhogi recipes | kannum Pongal recipes
INSTANT POT RECIPES
Pongal varieties
Ingredients
How to make Ven Pongal with step-by-step pictures
First, wash and soak rice and moong dal with enough hot water for 30 minutes
1/4 cup rice 1 + 1/2 water 1/4 teaspoon ghee
to crush
Black Pepper 1/2 tsp cumin seeds 1/2 tsp ginger 1/2 tsp
Pongal
1 tbsp ghee curry leaves few 1/2 teaspoon asafoetida crushed black pepper
Temper
1 tbsp ghee 6 cashews few curry leaves 1/2 teaspoon asafoetida
crush pepper and cumin in mortar & pestle to your desired texture
Furthermore add ginger and crush it again
Add rice, dal, water, and ghee; pressure cook for 6 whistles; do natural pressure release
Mash well
Furthermore add water and mix well
Add the required salt, crushed pepper, and ghee; mix well and cook for 3 minutes
Turn off the stove
Add ghee to a pan and heat
When ghee turns hot add cashews and curry leaves; mix well and roast
cashew starts to change color add crushed pepper cumin and ginger
Mix well and cook till cashews turn golden brown
Turn off the stove Add asafoetida and mix well
Transfer to the Pongal
Mix well and cook for a minute
