Kovil Ven Pongal recipe, Tamilnadu temple style ven Pongal recipe with full video and step by step pictures.
Ven pongal is a very popular South Indian breakfast recipe. Also, this is a very staple prasadam in temples too. In this post, I am sharing the small nuances of making the Ven Pongal taste this very similar to the Kovil pongal.
What is Ven pongal made of?
The main ingredients of this Ven Pongal are Raw rice, yellow moong dal, asafoetida, ginger, ghee, pepper, cumin seeds, and curry leaves. The right usage of these ingredients at the right time will give a perfect taste and texture to the Pongal.
Adding ginger, cumin seeds, and asafoetida while cooking the Ven Pongal enhances the taste. We are adding ghee and oil while tempering, this will help to retain the texture of the pongal.
What is the perfect side for Ven pongal?
Hotel sambar, coconut chutney, Thakkali sambar, onion gotsu, Kalyana gotsu pairs well with Ven pongal
Also, check out other pongal recipes, Khara pongal, Thinal Ven pongal, Kovil Sakkarai pongal
Kovil Ven Pongal recipe
Ingredients
- ½ cup Raw rice | sona masoori rice
- ¼ cup Yellow moong dal
- 4 cups of Water
- Salt as needed
- Asafoetida| hing 2 pinches
- ½ tsp grated ginger
- ½ tsp cumin seeds
- 1 tsp ghee
To temper
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 tsp Whole black pepper
- ½ tsp Cumin seeds
- Curry leaves few
- 2 tsp grated ginger
- 2 pinches asafoetida
- Cashew nuts few
Instructions
- Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee.
- Soak for 15 minutes if you have time.
- Pressure cook for 6-7 whistles on medium flame.
- In a pan add ghee and oil and add the cashew nuts, pepper, cumin seeds,asafoetida, grated ginger and curry leaves.
- Once the cashews turn golden brown, switch off the flame.
- Add the cooked rice and dal to this.
- Mix everything well and add salt.
- You can add ½ cup of boiling hot water to bring it to a right consistency, if it is thick.
- Drizzle few drops of ghee if needed.
- Kovil Ven Pongal is ready.
Video
Notes
2. Adding asafoetida while cooking and tempering, gives an amazing flavour to the Ven Pongal.
Method of making Kovil Ven pongal with step by step instructions
- Wash the rice and dal together. Add 4 cups of water, 2 pinches of asafoetida and half salt, ½ tsp cumin seeds, ½ tsp grated ginger and 1 tsp of ghee.
- Soak for 15 minutes if you have time.
- Pressure cook for 6-7 whistles.
- In a pan add ghee and oil and add the cashew nuts, pepper, cumin seeds,asafoetida, grated ginger and curry leaves.
- Once the cashews turn golden brown, switch off the flame.
- Add the cooked rice and dal to this.
- Mix everything well and add salt.
- You can add ½ cup of boiling hot water to bring it to a right consistency, if it is thick.
- Drizzle few drops of ghee if needed.
- Kovil Ven Pongal is ready.
Notes:
- Adding ghee to the Pongal while it is cooking, gives softness to the Pongal.
- Adding asafoetida while cooking and tempering, gives an amazing flavour to the Ven Pongal.
