KHARA PONGAL or VEN PONGAL is a popular SOUTH INDIAN FOOD made using split moong dal and rice and tempered with ghee, mustard seeds, green chillies, curry leaves, black pepper corns, cashews and hing. This flavourful delicious dish is offered to GOD as naivedyam in temple.
KHARA PONGAL is the special dish made on SANKRANTHI, a festival of Harvest. Pongal or Suggi is a popular South Indian Rice dish. In Tamil "pongal" means "bubbling up". In Telugu and Kannada, pongali is a dish of rice mixed with boiled milk and sugar. Suggi is derived from the Old Kannada word Puggi meaning "bubbled up, ballooned". You can find the Sweet version of pongal on SWEET PONGAL RECIPE.
Apart from being a festive special dish, this version of pongal is a comfortable South Indian food as it is light on stomach and easy to make. Khara pongal is best combination with COCONUT CHUTNEY.
This pongal is a quick-to-make-dish that gives a super aromatic, delicious and protein packed dish with very few ingredients.
Pongal is a Special dish of Sankranthi as the Traditional Pongal is made with the newly harvested short grain rice and moong dal they give the gooey texture to the dish. Cow's ghee is used to temper the dish as it is believed to be auspicious, flavorful and aromatic. Let Check out the recipe.
INGREDIENTS:
Rice - 1 cup
Moong Dal - 1 cup
Water - 3 to 4 cups
Ghee - 3 tbsp
Mustard seeds - 1 tsp
Cumin Seeds - 1 tsp
Curry leaves - 10 to 12 leaves
Green Chillies - 4 nos (slit)
Hing - ¼ tsp
Ginger - 1 inch (finely chopped or grated)
Pepper corns - 1 tbsp
Cashews - 1 cup (chopped)
Turmeric powder - ½ tsp
Salt - to taste
PROCEDURE:
Cook the rice and dhal together with turmeric powder and water in a pot or pressure cooker until mushy.
Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.
Add the rest of the ghee and add in all of the spices, starting with the mustard seed and finishing with the cashew nuts.
Mix in the rice and dhal, warming through. If it is too thick, add a little water.
Add salt and extra ghee to taste.
Serve hot with coconut chutney.
It will be very tasty if you add some grated coconut at the end.
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