Hotel Style Ven Pongal | Khara Pongal / White Pongal in Chennai Hotel Style

Ven Pongal is one of the traditional breakfast recipes which has high nutritious value. Raw rice and moong dal are mixed in a measured proportion for this ven pongal and the seasonings are added along with ghee. Here I have given you the hotel style Ven Pongal recipe. Here we take equal proportions of raw rice and moong dal. It tastes yummy and is served with Coconut chutney and Tiffin sambhar. However, the best traditional side dish for pongal is the Kathirikai Gotsu which is served in marriages. Many hotels use dalda for tadka because it gives a good taste and flavor.

Ingredients for making Ven pongal

Raw rice - 1/2cup

Split moong dhal -1/2 cup

Asafoetida - 1/4tsp

Water - 3 and 3/4 cups

Salt as required.

Cashew - 10 nos

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 the rice and moong dhal in water for 2 to 3 times. drain the water and set aside.

2. Cook this in a pressure cooker by adding 3 3/4 cups of water along with asafoetida, salt and little oil.

3. Close this with a lid and cook in a medium flame for 3 whistles. Open the cooker when pressure subsides.

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.

6. Finally add 3 tsps of ghee on top 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.