Pongal is a unique Tamil cuisine. Pongal is unique to Tamil cuisine, pongal in Tamil means "boil over" or "spill over". There are two varieties of pongal, namely, sakarai pongal (sweet pongal) and ven pongal (spicy pongal). Spicy pongal, and is a common breakfast food in several parts of India.

       Pongal festival is celebrated as the harvest festival and is spread over four days. This dish is served with vada, sambar and coconut chutney and coffee. 

Raw Rice-1cup
Moong dhal- 1/4- 1/3 cup
Ghee-2 tablespoons
Black pepper-1 teaspoon
Cumin seeds-1teaspoon
Salt- to taste
Broken cashew-1tablesppon
Ginger (chopped)-1tablespoon
Curry leaves-few (optional)
Milk- ½ cup (optional and can be replaced with water)

  • Dry roast the moong dhal till slight golden color appears. Allow to cool.
  • Pour 3-4cups of water in cooker and add rice, dhal and salt and cook for 3 whistles.
  • When the steam escapes remove the lid and add ginger, curry leaves and milk (can be replaced with water) and cook for 3-5 minutes till semi solid consistency.
  •  Fry cashew, pepper, cumin seeds in ghee, pour over pongal. Mix well, cook for a second and put off the gas.
  • Note: Milk gives the pongal a rich taste. So we require less ghee in this pongal.
  • People those who like to add ghee more in this pongal can replace milk with water and add a teaspoon or more ghee.

 Check my Medu Vada and Brinjal Gotsu Recipe to pair with Ven Pongal.