Traditional Ven pongal and Kathirikkai Gotsu - Ven Pongal Brinjal Gotsu Recipe - Tamilnadu Breakfast Recipes

Ven Pongal is a traditional South Indian breakfast recipe made with raw rice and yellow moong dal cooked together in the perfect proportion. It is flavoured with ghee, pepper, cumin, ginger, curry leaves, and other aromatic seasonings, making it soft, comforting, and delicious.

This wholesome Ven Pongal recipe is easy to prepare and is usually served with coconut chutney and sambar. However, the most popular and traditional side dish for Pongal is Kathirikai Gotsu, a flavourful brinjal-based gravy commonly served at South Indian weddings. The combination of hot Ven Pongal, Medu vadai and Kathirikai Gotsu makes a hearty and satisfying breakfast.

You may also like: Pachai Sundakkai Gotsu, Tiffin sambar, Kalyana veetu Avial

Ven Pongal

Ingredients for making Ven pongal

Raw rice - 3/4cup

Split mung dhal -1/4 cup

Asafoetida - 1/4tsp

Salt as required.

Cashew - 6

Pepper - 1tsp.

Cumin seeds - 2 tsp.

Finely chopped Ginger - 1 tbsp.

Curry leaves - few

Ghee as required.

Oil as required

Method for making Ven pongal

 1. Wash and soak the rice and moong dhal in water for 15 minutes.

2. Cook this in a pressure cooker by adding 4 cups of water along with asafoetida, salt and little oil.

3. Close this with a lid and cook in a medium flame for 3 to 4 whistles.

4. Heat oil and ghee in a tadka pan and roast the cashews then add the pepper and cumin seeds and finally the curry leaves.

5. Add this seasonings to the ven pongal and mix well.

Ven Pongal is ready to be served with Brinjal Gotsu.

Click here to view Thanjavur Kalyana Gotsu. In this recipe you can replace the veggies for brinjal to make Kathirikkai Gotsu. You can also serve the ven pongal with Pachai Sundakkai Dal Gotsu.

Pongal and gotsu