Pongal is a popular rice dish in Tamil Nadu, Andhra Pradesh , Telungana and Srilanka. Venn (Old Tamil word for white) pongal is a popular dish in South Indian  homes and is typically served as a special breakfast in parts of South India, especially Tamil Nadu.

Serves : 2

prep Time : 5 mins     Cooking Time : 15 mins


Moong dal : 1/2 cup

Raw rice : 1 cup

water : 5 cups

ginger : 1/2 inch (finely chopped)

Green chillies : 2 (finely chopped)

whole pepper : 1 tsp

Cumin/jeera : 1tsp

cashews : 15 nos

Ghee : 4tsp

Oil : 3 tsp

curry Leaves : one string

salt to taste

Hing : 1/2 tsp


  1. First wash and soak the rice and moong dal in a bowl for 10 mins. Mean while chop ginger and green chillies, set a side.
  2. In a pressure cooker, pour oil. once oil get heat, put chopped green chilies, ginger, pepper, cumin, hing and curry leaves.20161215_191321


3. Once it cracked, add water and salt in to it. Wait for a nice boil. Then add soaked rice and dal in cooker. Mix once with spoon.


4. Cover cooker with lid, keep in high heat. Once air comes, put a weight. Wait a whistle,

then keep in medium heat wait for 3 whistle or for 5 mins.

5. Mean time in a kadai, add ghee and cashews, fry till golden brown. If pressure got settled, open the lid add fried cashews and mix well. Done. Serve hot with chutney, sambar or ghotsu.20161215_195251.jpg



  1. If u want, u can add jeeraga samba rice also. It will add more taste to pongal.
  2. while opening lid pongal will looks likelittle watery kind only. Once it cool down, it will look like hotel or kalyana pongal.

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