This is the only dish which consists of these many names like hot pongal / Ven pongal / pesara pappu pongal / pulagam. This is also a traditional south Indian rice dish that is commonly prepared in houses and even as sacred food for gods in temples. It is very easy to prepare and tasty to eat. I usually don’t like to eat this at hotels because they will use dalda in preparing of this ven pongal. So I would prefer cooking at home along with groundnut pickle as a great side dish in breakfast time.
Hot pongal / Ven pongal / pesarapappu pongal / pulagam
The flavor of ghee with pepper is the unique taste of pongal. I have found this dish in lot of temples like Tirupathi, Iskcon and many more sacred places as a prasadalu. I have given the recipe which is mostly prepared in Tamil style. Every Indian festival is included with this special pesarapappu pongal. Some people use sambar as side dish to eat this pulagam. You can use any combination as side dish like sambar, red pickle and groundnut chutney. Here is the quick recipe for your breakfast.
- Green gram – 1 cup
- Rice – 1 cup
- Water – 6 cups
- Cashew nuts – 4tbsp
- Ghee or dalda – 4tbsp
- Black pepper – 1 tbsp
- Cumin seeds – 1 tbsp
- Ginger grate – 1 tbsp
- Asafoetida – ½ tbsp
- Salt (required)
- Curry leaves
Step 1: Wash the rice and green gram and put them in pressure cooker.
Step 2: Pour 6 cups of water into it.
Step 3: Add required salt to the water. Keep this a side.
Step 4: Take a pan on stove. Light a low flame.
Step 5: Add ghee to the pan. Allow it to get hot.
Step 6: Add cumin seeds, cashew nuts, ginger grate and black pepper into hot ghee.
Step 7: Fry them by stirring till the cashews becomes brown in color.
Step 8: Turf off the flame and add asafoetida and curry leaves.
Step 9: Pour this entire mixture into the pressure cooker which we kept a side.
Step 10: Mix well so that the water gets mixed with this mixture.
Step 11: Now cover the cooker with lid.
Step 12: Keep the pressure cooker on stove and light it in medium flame.
Step 13: Cook it till it get 5 or 6 whistles. Turn off the flame.
Step 14: Allow the pressure goes out from the cooker and open the lid.
Step 15: Mix well the pongal and serve it hot to your family in a breakfast.
Since it is prepared with combination of rice and green gram it gives good strength if you take as breakfast.
Groundnut pickle / Chenakaya chutney
As we know that groundnuts consists of lot of vitamins and proteins eating of this pickle as a side dish will completes the ven pongal dish. Preparing of this chutney is simple and easy. If you want to taste the real flavors of the recipe then you must prepare this groundnut pickle or chenakaya chutney as a side dish form pulagam. Let’s see how to prepare this pickle.
- Ground nuts – 1 cup
- Green chilies – 4
- Salt (required)
- Oil – 2tbsp
- Garlic cloves – 2
Step 1: Take a thick bottom pan on stove.
Step 2: Add Oil and heat it in medium flame.
Step 3: Add groundnuts and green chilies to the hot oil.
Step 4: Fry them nicely till the ground nuts become brown in shade.
Step 5: Turn off the flame and collect it in jar.
Step 6: Let them cool for 5 minutes.
Step 7: Now add salt, garlic cloves to the fried groundnuts in the jar.
Step 8: Add little water and grind these ingredients smoothly till it form a loose paste.
Step 9: Collect it into a bowl and serve along with this hot pongal.
Note: If you want you can pop this chutney.
Benefits of eating this pongal / Ven pongal
- Garlic, pepper and cumin seeds are used in making of this pulagam so consuming of this gives a great relief from throat infections.
- Hot pongal / Ven pongal / pesarapappu pongal / pulagam helps in easy digestion.