Venn Pongal – 1 With Tomato onion Chutney


Venn Pongal With Tomato onion chutney

Ingredients for Venn Pongal

Rice – 2 cups
Moong Dal – 1 cup
Onions – 1 med chopped
Green chilli – 2 chopped
Curry leaves – few
Ginger – 2 inch piece finely chopped
Cumin – 1/2 tsp
Black pepper – 1/2tsp slightly crushed
Salt – as per taste
Ghee+Oil – 3 tbsp
Hing (Asefotida) – 1 pinch (optional)


1.Wash rice and dal together and soak in enough water for atleast half an hour.
2.Place a pressure cooker or vessel add 9 cups of water ( We use more water for this recipe 3 times the measure of rice +dal ) and bring to a boil,add salt and drained rice+dal to the vessel and stir cover and cook upto 3 whistles on med-high heat and turn of heat.
3.Heat another small pan add ghee+oil and fry cumin and pepper for few sec then add hing a pinch and chopped ginger,green chili,fry 1 min and add chopped onion and curry leaves fry till onions are transperant and open the lid of cooker and add this to cooked pongal.Mix well.
4.Serve hot with chutney.

There is another method of PONGAL too….using dry chilis and without onions and different cooking method…..Will be presenting soon.

Try this venn pongal with fresh coconut chutney or peanut chutney or gongura chutney or the tomato chutney or raitha or sambar……everything is so unique and special even the tempered buttermilk is just fine.

For Chutney see >>>>TOMATO ONION CHUTNEY recipe.

Enjoy this dish as BREAKFAST or LUNCH or DINNER or BRUNCH…..whatever….Even for kids soft ….so good…

By Kezia Mary.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s