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Feb 1, 2011

Venn Pongal

This is the prasadam in all Vishnu temples during Margazhi month.

Rice                                        1 Cup
Moong Dal                               1/4 Cup
Whole  milk                            3/4 cup
Water                                     2 1/2  cups
Whole Black Pepper                  1 tbsp
Jeera                                      1 tsp
Dry Ginger powder (Sukku)        1/4 tsp 
 Grated ginger                        1 tbsp
Hing                                     1/2 Tsp
Curry leaves                          1 stem
 fried Cashew                         for garnishing
Ghee                                    3 tbsp
Salt                                      to taste

  • Wash rice and dal together and drain nicely.
  • Heat 1 tbsp of ghee fry the rice and dhal for  2 minutes.
  • Add water and milk and cook it in the pressure cooker till 3 whistles.
  • Take out the rice from cooker and smash it well.
  • Heat ghee fry the cashews  and keep aside
  • Heat 1 tsp of ghee and fry black pepper, Jeera, dry ginger powder  & grated ginger and curry leaves
  • Add the above ingredients to the rice .
  • Add salt and mix it well. Add the left over ghee and nuts on it.
  • Serve it hot with coconut chutney and Brinjal Goshthu
  • Best Side dish for venn pongal is Ezhu kari kootu
Note: For Low Fat use: 2% milk, Less Ghee and nuts


  1. Hi Sadhana,

    Very good blog indeed. Just curious about using milk for venn pongal- had the impression that it is used only in Sarkara Pongal.Does adding milk makes a difference?

    Actually, iam going through all your kerala recipes & find them very good especially since you don't use onion % garlic.


  2. Hi Kalakam
    Thanks for your nice comment.Adding milk to rice, it will give you more very creamy/richy taste.

  3. tha for ur receipies since all r without onion and garlic

    nk u v much


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