First of all Venpongal a famous South Indian savoury and spicy dish, made with a combination of rice and moong dhal, also the other name for Venpongal is Khara Pongal. It is typically serves in the morning breakfast along with coconut chutney and sambar. The dish is origin of Tamil Nadu. Similarly it also became very popular in entire South India.

Also the Pongal can be done as sweet pongal, and this dish is mainly prepared in festival season mainly to serve for God as Neivedia similarly khara pongal too.

The Venpongal / Khara pongal is regular dish in all the South Indian fast food centers, and sweet pongal is probably shown as dessert. In South Indian thali, sweet pongal is serve as dessert.

Venpongal can be prepared in different methods as per their style and convenient, but the final preparation of dish will not vary. Here have shown you very easy method of cooking, were, my Dad cooks for us in our house and it tastes very good. As per his guidance the recipe is bee done for you.

Preparation time

  • Course: Break Fast
  • Cuisine: South India
  • Serving: 4 People
  • Preparation time: 10 Minutes
  • Cook time: 20 Minutes
  • Total time: 30 Minutes

Ingredients for Venpongal

  • Ghee / butter 3 tbsp
  • rice150 gms
  • moong dal 150 gms
  • 650 to 750 mlwater
  • Salt to taste
  • cumin / jeera 1 tsp
  • Pepper 2 tsp
  • ginger1 tsp (finely chopped)
  • green chillies 2 to 3 No’s (slit)
  • curry leaves 1 string
  • cashew 10 No’s (fry)
  • raisins 10 No’s (fry)

Preparation of Venpongal

  • Firstly clean, wash and soak rice and moong dal in water. So it will be tender and easy for cooking.
  • Secondally in a medium flame heat cooker, add ghee cumin seeds, pepper, ginger, green chillies, curry leaves and sauté.
  • Similarly rinse water from rice and moong dal, and add them to the cooker and sauté.
  • Know add water and salt to the cooker and close the lid.
  • So let the rice and dal cook for 1 to 2 whistle.
  • Mean while sauté cashew and raisins with ghee in separate fry pan. So they change to slight golden brown, remove from flame, and keep aside.
  • Once the pressure is released from the cooker, slowly remove the lid from the cooker.
  • Finally garnish with cashew and raisins and serve hot.
  • Taste good with chutney and sambar.

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