Manjal pongal is popular neividhyam / temple prasadam. It is mostly prepared on aadi chevvai . freshly crushed pepper and cumin give an aromatic flavor to toor dal-based ghee Pongal.
KOVIL manja PONGAL
Pongal is a traditional South Indian savory recipe. Unique ingredients and cooking style make Pongal taste divine. pressure cooker khara Pongal with turmeric powder and toor dal is so easy and flavorful. Perfect for the aadi month, varalakshmi viratham, 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 temple-style Pongal I would recommend a 4:1 ratio of rice and dal. I used some masoori rice but you can also use raw rice. Avoid idli rice
Can i use moong dal?
For turmeric pongal, toor dal is traditionally used you can use moong dal according to your taste.
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.
ghee FOR PONGAL
I prefer ghee but you can use coconut or sesame oil according to your taste. For vegan khara Pongal, you can add vegan butter but the flavor might vary.
Instant pot KOVIL PONGAL
Cook Pongal in “Rice “ mode. Based on the rice and dal quantity, time will automatically change.
WHAT TASTES BEST WITH PONGAL
Manja pongal is traditionally served with thalagam, arisi vadam . You can also serve it with gotsu, Sambar, chutney varieties, and onion, tomato thokku
Pongal recipes | bhogi recipes | kannum Pongal recipes
INSTANT POT RECIPES
Pongal varieties
Aadi recipes
varalakshmi vratham
Ingredients
How to make manja Ven Pongal with step-by-step pictures
First, wash rice and toor dal
1 toor dal 1/4 cup rice 1 + 1/4 water 1/4 teaspoon ghee
to crush
Black Pepper 1/2 tsp cumin seeds 1/2 tsp
Pongal
1/4 cup water
Temper
1/2 tbsp ghee 5 cashews few curry leaves asafoetida 1/4 teaspoon ginger or ginger powder
Transfer to the cooker
furthermore add water, turmeric powder, and sesame oil
pressure cook for 5 whistles and simmer for 1 minute; do natural pressure release
add required salt; mix well
furthermore, add water; Mix and Mash well
crush pepper and cumin in mortar & pestle to your desired texture
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
