January 15, 2011

Pongal Special ~ Ven Pongal & Chakkarai Pongal

Wishing all my readers a very happy Pongal/Sankaranthi. Like every year, I made Ven Pongal, Chakkara Pongal and Vadai to celebrate the occasion. For a change, Husband wanted Uzhundu (urad dal) vadai  instead of the paruppu vadai, which is usually made for Pongal. I could not get fresh turmeric so tied the dried ones to the pot.


You need
  •  Raw Rice/Pachharisi - 1/2 cup
  • Moong dal - 1/4 cup
  • Jaggery - 1 cup
  • Boiled Milk - 1/2 cup
  • Ghee - 2 tspn
  • Cashew - 10 nos
  • Raisins - 10 nos
  • Cardamom powder - 1/2 tspn



Roast rice and dal separately. Pressure cook with 2 1/2 cups of water. Melt jaggery with 1/4 cup water. Filter to remove any impurities. Bring jaggery syrup to boil and stir in the cooked rice and dal. Cook on low flame till the jaggery is well absorbed by the rice,dal mix. This will not take much time and will get done quickly. Do keep stirring to avoid the mix getting stuck to the bottom. The color of the rice and dal will change to brown on cooking. Finally stir in the milk and cook for a minute or two for it blend well and remove from fire. Don't cook for longer time once the milk is added to avoid curdling.


Roast cashew nut and raisins in ghee and add it to the pongal. Finally add cardamom powder.



You need

  • Rice - 2/3 cup
  • Moong dal - 1/3 cup
  • Turmeric - a small pinch
  • Hing -1/4 tspn
  • Water - 3 cup
  • Ghee - 2 tblspn
  • Cumin seeds - 1 tspn
  • Peppercorns - 5-8 nos, crushed
  • Few curry leaves
  • Cashew nuts - 10 nos (optional)


Dry roast rice for less than 5 minutes or so. Roast moong dal till you can smell the aroma of roasted dal and the dal would have turned light brown. Wash rice and dal together. Add 3 cups of water to rice+dal  mix. Add a pinch of turmeric and hing to it. Pressure cook till it is soft. After pressure cooking, the rice and dal would have cooked soft with no traces of water in it.

Mash it lightly with the ladle.

Heat a pan and add ghee. When ghee is hot, add cashews, cumin ,crushed pepper and curry leaves. When cashews start browning remove and add the seasoning to the rice dal mixture.

Mix well and serve hot. Coconut chutney goes well with pongal.

I shall post the vadai recipe in the next one. Until my friend, who is a follower of this blog, messaged me that she was expecting a post on pongal recipes, I didn't realize that I haven't posted the recipes here. Thanks Anu, this is specially for you.

Wishing all my readers a lovely day of celebrations with friends and family.


  1. That is a lovely festive spread, Jayasree! Festive wishes to you.

    Lite Bite

  2. Hey,

    Happy pongal wishes to you and your family dear!!:)



  3. Wish you a very happy pongal :) Lovely post. Looks really festive :)

  4. That is a lovely spread. Looking truly festive
    Happy pongal to you all

  5. So heartening to see all traditional methods of celebrations in your posts.
    A very Happy and prosperous Pongal to you dear.
    May God shower you with plenty always!

  6. Happy Pongal and delicious Spread!

  7. A very happy pongal to you..it looks so tempting.

  8. lovely spread...Happy pongal to you and yr family !

  9. love them both- any time of the year! Happy Pongal to you!

  10. hey..thanks a ton..feel so special to be mentioned in this great blog :) and thank u for the superb recipes..


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