How to make Instant Ven Pongal

ven pongal_2

Giving thanks to the Creator and created is deep-rooted in the hearts of the Tamil culture. Honouring the mother nature for the blessing of the harvest stands tall than all human traditions. The celebrational wheel of time rotates us to the “Festival of Harvest.”

Margali (tamil month) signals the end of the traditional farming season, giving farmers a break from their monotonous routine. Farmers pay gratitude to mother nature and farm animals as a token of love and appreciation. Part of the celebration involves boiling of the first rice of the season consecrated to the Sun.

Pongal is the quickest and lightest special breakfast. Pot Pongal is the yummiest and interesting food during occasions. But now being part of nuclear families in apartments, pot Pongal may not be practical for many. However, it is nothing to be worried about, as making Ven Pongal at home in traditional taste is super easy.

With Pongal around the corner, let’s learn some traditional cooking recipe. This stepwise traditional Pongal recipe is exclusively for you lovely ladies out there.

Traditional Ven Pongal Recipe

Preparation time : 5 min

Cooking time : 25 min

Serves : 4


  • Raw white rice (pacharisi) – 1 cup
  • Dry roasted Moong dal (paasi parupu)- 1/4 cup
  • Water – 4 cups
  • Ginger chopped – 1 tblsp
  • Asafoetida (paerungayam) – 1 pinch
  • Salt – as needed


  • Ghee – 2 tblsp
  • Jeera – 2 tsp
  • Pepper – 2 tsp
  • Curry leaves – 1 sprig
  • Asafoetida – 2 pinches
  • Cashews – 6

Cooking Method

Step 1 : Wash rice and dal together, drain excess water. Coat pressure cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds.

Step 2 : Add 4 cups of water, wait until it boils. Add the washed rice, dal, salt and pressure cook for 4 whistles in medium flame.Wait until pressure gets released by itself,open & mash.

Step 3 : For Seasoning, add ghee in a tadka pan, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix them well and then add it to pongal and fold them together.

Tastes best when served hot or warm with Coconut chutney and Sambar. Hope Instant Vengal adds flavour to your home.

Premier wishes you all an “Appetizing Pongal”




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