Ven Pongal - Instant Pot & Stovetop Recipe (2024)

FAQs

Which rice is best for pongal? ›

Traditionally pongal recipe is made with newly harvested short grain rice & moong dal as they give the best gooey texture to the dish. Aged rice & dal is not so go good to achieve that texture.

If the pongal is watery when you open, then you can try keeping it again in stove and mix well until water evaporates. This happens because of the cooker's make model, also when the whistle comes in short intervals. If it is too dry/thick then add some hot water to bring it to desired consistency.

Pongal tastes best when made fresh. So I don't advise freezing it. However, you can store the leftovers in the refrigerator for 2 to 3 days in an air-tight container and reheat them on a low heat on a stovetop pan using few tablespoons of water or reheat in a stovetop pressure cooker or Instant pot using manual mode.

But if you do not get seeraga samba rice, you can use any regular medium to short grained white rice. I make khara pongal with any short grained Indian variety of rice available in the kitchen – surti kolam, sona masuri, ponni or indrayani. You can easily buy these Indian varieties of rice on amazon or online.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Once boiling, lower heat to a simmer and cover. Ensure it's simmering and not boiling or the rice can cook too quickly. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes (will depend on size and freshness of rice). Drain off any excess water if there is any (there shouldn't be).

The word Pongal comes from the Tamil word 'ponga', which means 'overflowing'. Boiling over milk in a clay pot on Pongal is believed to symbolize a happy future.

Heat the ghee or butter and add the cumin seeds and crushed peppercorns. When they sputter, add curry leaves, asafoetida, ginger, cashew nuts, chili and sautè for 2-3 minutes. Add the rice and lentils, mix all ingredients and cook for a few minutes. The rice grains should disintegrate into a sticky mush.

The combination of fresh boiled rice , moong dal, nuts and ghee increase insulin which reduces orexin ( activeness hormone) and stimulates melanin secreting hormone ( yes , not melatonin ) which makes us tired and sleepy .

Next filter jaggery syrup directly to the cooked rice & dal. If you prefer less sweetness in your sweet pongal you can add less syrup check and add later if needed. Add ½ to ¾ teaspoon cardamom powder. Mix and cook on a medium flame till the jaggery syrup blends well with rice.

How much does Pongal pot cost? ›

Traditional Chakkara Pongal is made in Brass pots (Pithalai Paanai) or Bronze pots (Vengala Paanai) or Earthen pots (Mann Paanai) on the day of Pongal or Sankrathi.

The day is celebrated with family and friends with new clothes worn and the preparation of the traditional pongal dish in an earthen pot. The pot is typically decorated by tying a turmeric plant or flower garland and placed in the sun along with sugarcane stalks.

Venn or ven (hot) pongal has been described as a rice and lentil porridge similar to the South Asian staple khichdi. It is made with black pepper, ginger, turmeric, and sometimes asafoetida, cashews, cumin, curry leaves, ghee (clarified butter), mung beans, and salt.

Raw rice used to make Ven Pongal, Sweet Pongal (Sakkarai Pongal), Idiyappam, Pacharisi Puttu, etc… Raw rice flour used to make many tasty traditional snacks.

Kattuyanam Rice is one of Popular Rice in Tamilnadu, India.

Ponni rice gets its name from the Kaveri River, which is referred to as Ponni in Tamil Nadu. Farmers originally cultivated this rice in the Kaveri River delta, located in the Tamil Nadu districts of Thanjavur, Nagapattinam, and Tiruvarur.