Ven pongal recipe | How to make Khara pongal recipe with video

Ven pongal recipe – Pongal is a popular South Indian food prepared with rice & moong dal, either to a sweet or savory dish. Ven pongal or khara pongal is the name given to the savory version. It is offered to the GODS or diety as naivedyam not only in South Indian homes but also in temples, during regular pooja, auspicious days & festivals.

Both versions of pongal are offered to Godess Durga & Lakshmi during Navratri, Varalakshmi puja and even on regular days.

Basically ven pongal is a south Indian version of the Dal khichdi. For many South Indians it is a comfort food as it is quick to prepare and is light on the stomach. It can be prepared quickly for breakfast, lunch or dinner.

Pongal is protein packed, tastes delicious with a good aroma of ghee and seasoned ingredients. It takes less than 30 minutes to make along with a chutney. It tastes best when served hot or warm.

This pongal recipe can be used to make a millet, oats or quinoa pongal. Just replace rice with millet or quinoa.

The khara pongal recipe shared here is a traditional one, the way we make at home mostly to offer as naivedyam using cow’s ghee and a dash of turmeric for tempering. Cow’s ghee and turmeric are a must in most homes for savory naivedyams. You can also find a sweet version of pongali called as Sweet pongal here.

Venn pongal is served with coconut chutney or a south indian tiffin sambar.

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Khara or ven pongal recipe

Ven pongal recipe | How to make khara pongal recipe

Khara or ven pongal is a rice lentil dish that is often prepared in south Indian homes to offer to GODS during puja. It is also a comfort food and is made often to enjoy with sambar or chutney.

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Course Main

Cuisine South Indian

Keyword authentic, easy, temple

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 2

Calories 445 kcal

Author Swasthi

Ingredients (240 ml cup used)

Ingredients for pongal recipe

• ½ cup rice (or any - millets, oats, quinoa)
• ½ cup moong dal or pesara pappu or skinned split mung beans
• 8 Cashew nuts (or as needed optional)
• 1 inch ginger (grated or paste or sliced or chopped)
• 1 sprig curry leaves
• ½ tsp cumin or jeera
• 1 Pinch asafoetida or hing
• ½ tsp pepper corn (crushed)
• 1 tbsp ghee (you can add more)
• 1 pinch Turmeric or haldi
• 1 green chili slit (optional, skip if offering to god)

How to make the recipe

Preparation for pongal recipe

1. Dry roast dal till they begin to smell nice. This step is optional.

2. Add rice and dal to a pot or cooker. Wash them at least three times.

3. Pour 1 ¾ to 2 cups water. Add salt.  Adjust the water as needed.

4. Cook until rice is soft. If cooking in cooker cook for 1 to 2 whistles on a medium flame.

5. When the pressure goes off, open the lid.

6. If you desire, you can mash up a bit to get creamy consistency. Let the water evaporate and the rice reach a mushy and creamy stage. It should not be very runny or dry. Add more salt if needed and stir.

Making ven pongal recipe

1. Heat a pan with ghee. 

2. Fry cashews till golden. Set aside. 

3. Add cumin & pepper corn. Allow them to splutter then add chili, ginger and turmeric. Add hing.

4. Pour this to the pongali. Mix and simmer for a minutes. Off the stove.

5. Serve ven pongal with chutney or sambar.

Recipe Video

Video of ven pongal recipe

Recipe Notes

1. You can substitute rice with brown rice, millets, steel cut oats or quinoa. you will have to soak them for at least 45 to 60 mins and then use in the recipe. Also use more water.

Nutrition Facts

Ven pongal recipe | How to make khara pongal recipe

Amount Per Serving

Calories 445 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 18mg 6%

Sodium 8mg 0%

Potassium 573mg 16%

Total Carbohydrates 69g 23%

Dietary Fiber 15g 60%

Sugars 1g

Protein 17g 34%

Vitamin A 0.8%

Vitamin C 26.8%

Calcium 5.7%

Iron 29.6%

* Percent Daily Values are based on a 2000 calorie diet.

Preparation for pongal recipe

1. Heat a pressure cooker or pot and dry roast dal till aromatic.

2. Add rice to the pot. Wash them. If you are on a health spree, you may substitute half of the rice with brown rice. But will need to soak for at least 45 minutes.

3. Pour 1 ¾ to 2 cups water. Cook till soft. You can cook in a cooker or pot.

4. If cooking in a pressure cooker, cook on a low flame for 1 to 2 whistles . When the pressure goes off open the lid, add salt and stir. Rice and dal should be cooked well.

Making ven pongal recipe

5. Heat a pan with ghee and fry nuts till golden. set this aside.

6. In the same pan, saute ginger & chilies for 1 min. Then add cumin and pepper corn or crushed. Saute until cumin sizzles. Add curry leaves, turmeric and a pinch of hing. When the leaves turn crisp, switch off. If not making for naivedyam, you can also use a slit green chili to add heat.

7. Transfer it to the cooked rice and dal. Simmer for a minute or two.

Serve khara pongal with chutney.