The piping hot Ven Pongal given in Perumal temples in the early morning during the month of Margazhi / Dhanur has a divine taste. In most of the temples of Tamil nadu the Pongal is made in the gooey form and here in Tirunelveli district in some temples they are not so mushy or gooey. The ginger pieces, pepper corns and cashews make it very very ideal for the winter morning...
- Pre time: 10 mins
- Cooking time: 25 mins
- Serves: 3
Ingredients for making Kovil Ven Pongal:
- Raw rice 1 cup
- Moongh dal / Paasi paruppu 1/3 cup
- Finely chopped ginger 2 tea spoons
- Pepper corns 1/2 tea spoon
- Coarsely crushed pepper corn 1/2 tea spoon
- Cumin seeds / Jeeragam 3/4 tea spoon
- Curry leaves
- Asafoetida powder 1/4 tea spoon
- Cashews few
- Ghee 2 table spoons
- Salt to 3/4 tea spoon
- Water 3 cups
How to make Kovil Ven Pongal?
Wash the rice well drain the water and keep aside.
Heat a pan and roast the moongh dal in medium flame till aroma starts to come.
No need to roast till it changes the colour.
Transfer it to the vessel that has rice.
Add water and salt.
Pressure cook to three or four whistles as you usually do for regular lunch.
Once the steam is released take the vessel out and keep aside.
Heat a broad pan with ghee.
Once it is heated Put Ginger, pepper, cumin, asafoetida, cashews and curry leaves to it and stir till the cashews become brown.
Add the cooked rice and dal to the pan.
Keep the flame low.
Stir gently and serve hot.