Milagu Pongal | Ven(Kara) Pongal Recipe–Nanganallur Anjaneyar kovil style

Milagu Pongal
Milagu Pongal or Ven Pongal (Khara Pongal) or Ghee Pongal is one of the Aishu’s fav breakfast. She always loves the kovil style pongal,especially nanganallur anjaneyar temple prasatham. Normally we used to add whole Milagu and cumin seeds in ven pongal  but this style contains coarsely grounded pepper and cumin powder. The flavour of the pepper and cumin makes the pongal smells divine.Do give a try this way while you make pongal.

Basic Information:Milagu Pongal
Cooking Time:
Below 30 mins ,Serves : 2-3

Ingredients: 1  cup Raw Rice
1/4 cup Split Moong Dhal
3 cups Water
2 tbsp Ghee
Salt – to taste

To temper:
1 tsp coarsely ground Jeera | cumin seeds
1 tsp coarsely ground Black Pepper 
1/4 tsp Hing(Perungayam)
10 cashew nuts(optional)

Method of Preparation:

Milagu Pongal

  • Clean and Wash the rice and dal. Soak it for 5 mins and then pressure cook it with water and salt for 3-4 whistles or until it become mushy.

Milagu Pongal

  • Heat the ghee and add in hing,grounded Jeera and pepper and fry well.

Milagu Pongal

  • Fry the cashew nuts and then add the tempering on the pongal and mix well. Here the hot pongal is ready to serve.

My Notes:

  • Soaking of rice helps to cook the rice and dal very fast.

Milagu Pongal

Have a nice day!!!

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  1. I am very new to your blog but I see you have a great collection of yummy recipes. Don’t feel bad if I am trying to give small tips from my side.

    I wish you add one more important info in making this Ven Pongal even more delicious. Just lightly dry fry the Moong dal till the raw smell leaves and then wash Moong Dal and Rice together and cook. This will even taste more delicious than the way you mentioned.

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