Tuesday, 16 October 2012

Ven Pongal

I'm the happiest in my life today, all because I went for Navratri pooja in a Karumariamman temple near my house and it was awesome. I was there for more then 2 hours, the Golu they had was so nice and I wish I could have that picture taken if I ever brought my camera or phone there. I never bring phone to temple, its a total disturbance bringing it.

Okay now going back to my second neiveidyam for prayers today is Ven Pongal. Let's look at the recipe now;


1 cup of cooked rice
2 tbsp of toor dhall cooked
1 tsp black pepper corns 
1/2 cup of milk
2 cups of water
1 tsp of salt
1 tsp ghee

For this recipe I have used cooked rice, you can use uncooked rice also.

In a pan, add in ghee, now add in black pepper corns stir a while, add milk and 1 cup of water then let it boil. Once boiled add in cooked rice and dhall until water gets evaporated and rice-milk mixture is thickened, constantly stir in the mixture to avoid burning at the bottom.Add another cup of water and salt, let the mixture simmer until it gets thickened again.

I used smaller pan that is why I had to add water twice to avoid overflow when boiling. Leave the Ven Pongal a while before serving so rice will absorb the milk completely.

Now our Ven Pongal is ready to be served, I had it with green chili pickle and the taste was awesome. Do try and let me know how it turned out.

I'm sending this recipe to Priya's Event Navratri 2012 


  1. Soo authentic and delicious breakfast..

    1. Tq Saras....u hv been missing for quite sm time....glad to c u again...

  2. Love this delicious pongal.

  3. traditional and comforting breakfast!

  4. Very different, normally we make it using moong dal. thanx for linking it to the event. Can you please provide the link!!!


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Arthy Suman