Kovil Ven Pongal | Khara Pongal | South Indian Khichdi

A very simple yet a flavorful dish,Ven Pongal also known as Uppu Pongal / Khara Pongal is one of the prominent breakfast items along side idli ,dosa,medhu vada etc in South India.

Just as I mentioned about the Kovil(temple) Thayir Saadham ,this pongal also has a very unique and a delectable taste when served as prasadam in temple.

Especially during the auspicious month of Margazhi [Dec 14 - Jan 14] (Maargashira/Dhanur Month) almost all temples serve this Pongal piping hot soon after offering it to the Lord early in the morning. It requires no accompaniment like chutney or sambar just the aroma of pure ghee makes it very very tasty and satisfies your tastebuds craving for some more.Ofcourse you cannot ask for more since its Prasadam. Why worry??make it at home and enjoy !!

Making Pongal at home is just simple. Involves only 2 steps : cooking the dal and rice together and then seasoing it with cumin(jeera),pepper(milagu),ginger,curry leaves  and cashews roasted in ghee.

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves : 2-3 generously
Complexity : Easy

©Sweet Spicy Tasty©

1.5 cups rice ( 1 cup approx is 200-220 gms)
1/2 cup moong dhall
2 tsp pepper corns
2 tsp jeera /milagu/cumin
2 tsp ginger finely chopped
1 tsp pepper powder
15-20 curryleaves / kadipatha / karvepillai
pinch of asafoetida
salt to taste
15-20 cashews (chopped / cut into halves)
3 tablespoon ghee (distributed use)


  • In a big vessel,take the rice and dhall and wash it well.
    ©Sweet Spicy Tasty©
  • Add the pepper corns,jeera,curryleaves,ginger ,salt and add about 7 cups of water.
  • Pressure cook for 4-5 whistles and let the pressure release naturally.
  • Meanwhile prepare the seasoning by roasting cashewnuts in about 1/2 tablespoon of ghee and add asafoetida and pepper powder to this seasoning.
  • Mash the cooked dhall rice well using the back of a spoon. add some water incase you find it difficult to mash.
  • Add the remain ghee,seasoning and mix well. Do this when the rice is still hot. It helps in the ghee penetrating well into the rice and dhall.
  • Serve hot with coconut chutney / tomato chutney / sambar of your choice. Can also be had with plain curd.

Tips :
  • Mash the rice and dhall soon after you take it out from the cooker. Its easier to mash when it is hot.
  • Adding pepper powder to hot ghee gives out a wonderful aroma and flavor .
  • Donot worry if you feel the pongal is watery,it will soak up all the water and become a lumpy mass in sometime.
  • Incase you are going to consume pongal a little later,keep it slightly water,so that it doesnt too hard by the time you are ready to eat.
  • Use warm water to loosen the pongal if you need to do it.


  1. Yummmmm ... dhanur maasam or otherwise / love it anytime .. mostly our dinner / BF for weekends

  2. Very very healthy n easy to make !!! Very simple narration. Thamks a TON !!👍👌


  3. Excellent blogs!!!!you have for sharing them effect information..we developer very learning to easy

    How to prepare ven pongal


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