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Ven Pongal South Indian Ghee Khichdi Recipe


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Ven Pongal South Indian Ghee Khichdi Recipe Recipe, pongal recipe Makkhan Chawal, How To Make Ven Pongal South Indian Ghee Khichdi Recipe Recipe

Ven Pongal Recipe is a very traditional breakfast or tiffin dish in South India, Ven Pongal also known as Khara Pongal is a popular South India Ghee Khichdi made with rice and dal cooked and seasoned to the flavor.

Pongal recipes - Ven Pongal also known as Khara Pongal is a popular South India Ghee Khichdi type made with rice and dal cooked and... Read More..

About Recipe

Venna annam pongal , Pongal recipe Vennai sooru, Makhana pongal chal

How to make Ven Pongal South Indian Ghee Khichdi Recipe

(194 ratings)
84 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Ven Pongal South Indian Ghee Khichdi Recipe
Author : Vahchef
Main Ingredient : Rice
Servings : 4 persons
Published date : January 22, 2019

Ingredients used in Ven Pongal South Indian Ghee Khichdi Recipe
• Rice - 1 cup.
• Moong dal - 1/2 cup.
• Cashew nuts pieces - 15 numbers.
• Green chillies ( chopped) - 3-4 numbers.
• Cumin seeds - 1/2 tea spoon.
• Salt - to taste.
• Ghee - 3 tablespoons.
• Asafoetida - pinch.
• Pepper corn (crushed) - 1/2 tea spoon.
• Curry leaves - 2 springs.
• Water - as required.
• Ginger (chopped) - 1 tea spoon.
  • Heat a pan, add rice, moong dal, and dry roast for about 3 minutes.
  • Add ghee to the above pan, roast this on a slow flame for another 1 minute, keep it aside.
  • Take a pressure cooker add water (1 cup of moong dal and rice mixture: 6 cups of water), salt, cumin seeds, fried moong dal and rice mixture, green chilies, cook it till 3-4 whistles with closed lid (i.e, till rice, is nicely mashed).

For Tempering:

  • Heat ghee in a pan, add cumin seeds, cashew nuts, chopped ginger, asafoetida, curry leaves, crushed peppercorns and saute it.
  • In it, add mashed rice mixture, mix this well and serve this with gotsu.

Cooking with images Loni Tandula pongal recipe, Butter pongal recipe pulao, Benne akki pongal recipe


Pongal recipes - Ven Pongal also known as Khara Pongal is a popular South India Ghee Khichdi type made with rice and dal cooked and seasoned to flavour and garnished with nuts. Pongal is the simplest and quickest breakfast recipe and scrumptious to eat. Ghee added to the ven pongal enhances the flavours and allures your taste buds with its aroma lingering around while cooking this dish.

Ven Pongal is a savory dish, pleasing, soft and having a buttery texture. It is refreshing and comfort breakfast dish packed with nutrition. This appetizing dish is traditionally prepared during the Pongal festival or harvest festival in southern India especially Tamil Nadu. Pongal in Tamil actually means something that is overflowing or spilling over. This dish is traditionally cooked in a new clay pot and the boiling or overflowing of milk while cooking symbolizes material abundance for the household.

Ven Pongal is similar to the Khichadi prepared in north India but made with few variations and method of cooking to suit the regional taste. This dish is a complete wholesome, nutritious stomach filling meal usually served with coconut chutney, sambar and vadi. It is mildly spices, highly nutritious, easily digestible and fat free except for the little ghee added to that enhance the flavours and taste. People on diet or on low fat diet can avoid the ghee.

Types of Pongal Traditionally there are two versions of preparing the Pongal. One the off-white savoury kind which is known at Ven Pongal and the other namely Sakkarai Pongal is the sweet version made with jaggery (Sweet Pongal). In both varieties, the key in making a scrumptious and appetizing pongal is its texture which makes the dish reach the stomach directly without the effort in chewing. The consistency generally is neither too thick nor watery but is soft and easily digestible.

The rice and dal are cooked until very soft and the ratio of rice and water used is 1:6 (rice:water) for making an immaculate consistency. These two varieties of Pongal are often prepared during some special occasions or festivals. They are also served in most south Indian temples as Prasad. Generally on the Pongal festival day, most of the temples offer hot steaming pongal to the devotees after worship. They are served in small banana leaves.

 The fragrance of this dish is highly aromatic full of ghee and the mild spices from freshly crushed black pepper corns and cumin seeds make this dish truly delicious and irresistible! This dish apart from Idli is the second most sought after consumed breakfast in Tamil Nadu.

Variations of Ven Pongal 

There are many variations that can be made to prepare the Ven pongal. Normally on a large scale of cooking the Ven pongal in hotel or marriages, all ingredients are cooked together including whole black pepper whereas in most homes, first the rice and dal is cooked until mashy and then tempered. Freshly ground black pepper and jeera are added toward the end and mixed thoroughly. However cooked, the texture, taste and appearance are the vital factors to tempt our taste buds in eating this flavourful dish. With all happiness of making this super appetizing breakfast, one will surely pep up with loads of energy to kick start the day with a pleasure feeling.


Loaded with rice, lentil, and ghee, the dish is not only healthy but also luscious and pleasantly satiating. The recipe varies in each household in terms of proportions of lentil and rice. Do try this south Indian dish and you can also customize the seasoning according to your taste. The recipe varies in each house hold in terms of the proportions of the lentils to the rice. Like any other south Indian dish, this dish gets its zing from the curry leaves, heat from freshly ground black pepper and warmth from cumin seeds. The perfect combination or side dish accompanied with Ven Pongal is Coconut chutney, Sambar, Brinjal/ Eggplant Gotsu

How to make Ven Pongal – South Indian Ghee Khichdi


Rice                            -           1 cup

Moong dal                 -           1 to ½ cup

Cashew nuts             -           10 gms

Cumin seeds             -           ¼ tsp

Curry leaves             -           2 springs

Ghee                          -           2 tbsp

Green chillies           -           3 nos

Hing                           -           pinch

Pepper corns            -           ½ tsp

Salt                             -           to taste

Directions: Heat a pan and add rice, moong dal and dry roast this for 3 minutes. Add ghee and roast on a slow flame. Keep aside. In a pressure cooker, add water, salt, cumin seeds, moong dal, rice and green chillies. Cover with lid and cook until the rice is done. Heat ghee in a pan and add cumin seeds, cashew nuts, ginger chopped, hing, curry leaves, crush pepper corns and sauté well. Add mashed rice, mix well and serve with gotsu. 

Do make this most sought out dish and enjoy feasting on the cashews and the aromatic taste of ghee. It’s a delightful treat eating this excellent and yummy Ven Pongal. Click on the link for the recipe:


Comments & Reviews


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Recent comments

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Jayanthi Nagarajan Posted on Sat Jul 22 2017

Superb Sanjay 50 yrs old n I'm a good cook.still I like to watch your recipes to get some tips from that.really awesome.i like the way you explain it. Thanks a lot.

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Nagarjuna P Posted on Mon Jul 01 2013

Great! When I saw Gotsu I was wondering how to make this Ven Pongal. You read our minds. Thanks a lot

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nitya2910 Posted on Mon Jul 01 2013

Hmm its true u read our minds I was searching for this and voilaaa here it comes.....

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Nazima Mehdi Posted on Mon Jul 01 2013

I think your recipes are simply the!! How do you know the EXACT ratios of ingredients......because in all the reipes Ive tried of yours, it was never less than PERFECT!! Thanks to these awesome recipes, I am known as the BEST chef in my fam

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anitha soma Posted on Mon Jul 01 2013

Can u post the gotsu recepie

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K KB Posted on Tue Jul 02 2013

probably needs to use less ghee

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Aiswarya Jayaraj Posted on Tue Jul 02 2013

waiting for the 1000th video... regards from a foodie..

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chaithanya chillz Posted on Tue Jul 02 2013

just im waiting fr this ven pongal

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Priya orchid Posted on Tue Jul 02 2013

Dear chef, Addition of 1 cup of milk makes this venpongal more tasty. The consistency will not become thick even after cools down.

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Shining Waters Posted on Wed Jul 03 2013

Dear Chef, please explain what is two whistles or three whistles on the pressure cooker. I have often wondered.

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Preethi Jothish Posted on Wed Jul 03 2013

Before I use to soak the rice for pongal It didn't taste like hotel. I tried this method which you showed and it tasted like hotels'. Thank you, sanjay

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Jumi Ramirez Posted on Fri Jul 05 2013

You are amazing

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