Venn Pongal

Recipe PREP 15 min COOK 15 min

Venn Pongal

PREP 15 min COOK 15 min

Description

During Marghazi, Chennai's Triplicane fills with prayer songs and food aromas wafting from the Parthasarathy Temple. At dawn, devotees receive "donne"—leaf bowls of hot venn pongal made with rice, mung dal, and ghee. This version uses nutrient-rich Buddha rice with mung beans that support gut health. Curry leaves offer antibacterial benefits, and ghee provides anti-inflammatory vitamin A.

Note: If using a pressure cooker, cook on high heat for 5 minutes or until the first whistle, then turn the heat down to medium and cook for two to three whistles. Wait about 5 minutes for the residual pressure to release before opening the lid.

Ingredients

4 SERVES

1 cup (190 g) Kalanamak (Buddha) rice
½ cup (100 g) split yellow mung dal
6 cups (1½ L) water
1 tsp cold-pressed sesame oil
3 Tbsp (45 ml) ghee
2 tsp cumin seeds
2 tsp black pepper
10 cashew nuts
10 curry leaves
1 inch ginger, grated
1 tsp asafetida powder
Salt to taste

Directions

Step 1

Combine the rice and dal in a large bowl. Wash under running water and drain. Add both to a large stockpot. Add ginger, asafetida, curry leaves, salt, and water. Cook the rice and dal in water for about 15 minutes to a porridge consistency.
Step 2

Heat the oil and ghee in a kadhai or a small pan, and add cumin and black pepper. Once the spices begin to splutter, about 30 seconds, add the cashews and roast until golden brown. Add the curry leaves and take the kadhai off the heat. Pour the tempering over the molten pongal. Serve warm.

Substitutions: Use any short-grain rice variety like Ponni or Parmal.

Try It With: Sambar or coconut chutney.

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About the author

Rakesh Raghunathan

Rakesh Raghunathan is a popular South Indian food historian and TV show host. An abiding love for food and endless curiosity led him from a career in management to becoming a collector of South Indian recipes, food history, and culinary traditions, particularly temple and tribal foods.

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