Ven Pongal | Ghee Pongal | Khara Pongal in a pressure cooker and Instant pot instructions. Pongal is a popular south Indian tiffin variety prepared with rice & moong dal. We prepare Pongal in a sweet and savory version. Ven Pongal and chakkarai Pongal are often offered to God as naivedhyam/ prasadam. In our home, we make Ven Pongal during the Thai Pongal festival, during Navratri, Varalakshmi Pooja, etc. Ven Pongal is one of my favorite tiffins as it is easy to cook. For our phase of life many days we feel like wrapping up the kitchen soon. One-pot meals like Pongal are such a boon. Soak everything together, a few whistles, and Pongal is ready. Just spend a few extra minutes extra for thalippu(tadka) and cook everything together, protein-rich filling meal is ready. Green Moong bean kichadi is yet another family’s favorite dish.
Ven Pongal with lots of ghee makes me lazy and I will do nothing but sit on the couch and watch some random television channel. After I started cooking, we prefer to have Pongal as a weekend brunch. Once in a blue moon, I pair Ven Pongal with Sakkarai Pongal and vadai.
Ven Pongal using a Pressure cooker and Instant pot?
Pongal can be easily prepared in a pressure cooker and an instant pot. For instant pot cooking, use rice mode and cook Pongal and follow the rest of the procedure.
Can I use green chilli for Pongal?
Traditionally in our home, Ven Pongal is prepared with pepper spice. You can also add red chili or green chilli while tempering Checkout other Pongal varieties in TMF, Sakkarai Pongal Vella Thengai sadam Gothumai Rava Pongal Millet Pongal kalkandu Pongal
Pongal recipes | bhogi recipes | kannum Pongal recipes Pongal varieties Ingredient: Rice - 1/4 cup Split yellow moong dal - 2 tbsp Ghee - 1 tsp Water - 2 cups + 1/4 cup Salt - as needed To temper: Ghee - 2 tbsp Cumin seeds - 1 tsp Peppercorns - 1 teaspoon (Adjust according to your spice level) Fresh curry leaves - few Cashew nuts - as needed Ginger - 1/2 tsp, peeled and grated How to make Ven Pongal with step by step pictures:
Wash rice and moong dal well; soak them in hot water (I soaked in hot water for 30 minutes) and set them aside
Add ghee to the pressure cooker, sauté rice and moong dal for 1 min in low flame
Furthermore, add 1 cup + 1/4 cup of water and mix well; turn on the stove on medium flame and cook
Mix well and let it boil. After the water turns frothy boil mix well and makes sure rice/ dal is not stick to the cooker Pressure cook for 4-5 whistles, turn down the flame to low and keep for 15 seconds and turn off the stove
In a small tadka pan add 1 tablespoon of ghee and let it turn warm
Add cashew and sauté for 30 seconds
Furthermore add pepper, curry leaves, cumin seeds and let them splutter
Finally, add ginger and mix well; turn off the stove and transfer the tadka into a small cup
After the pressure release naturally mash the Pongal well with a ladle
Add 1 cup of warm water and salt; mix well
Cook the Pongal on medium heat Add 1 tablespoon of ghee and cook the Pongal 2-3 minutes or until the Pongal comes together. Pongal thickens overtime so turn off the stove before it turns too thick
Varalakshmi pooja Manjal Pongal
Add a generous pinch of turmeric powder while cooking Pongal and follow the rest of the procedure
