Now, Pongal has a special place in the hearts of South Indians. It is not merely a food dish; it is a celebration of comfort and tradition. The idea of a warm soft, flavorful, and just great plate of Ven Pongal can water any person’s mouth.
Whether it is breakfast at home or the grand feast served by a caterers in Chennai, the love for Pongal cannot be matched. The enticing aroma of tempering spices, with the creamy texture of very well-cooked rice and lentils, makes this dish a favourite across generations.
Let’s find out how to make Ven Pongal even softer by using a secret ingredient—milk—while diving into the history of this beloved dish.
The Rich History of Pongal
The word “Pongal” itself means “to boil” and is therefore synonymous with abundant prosperity. It is traditionally prepared during the harvest festival called Pongal and served as a thanksgiving meal to the Sun God. Pongal dates back thousands of years when it was first prepared during the Chola dynasty as an offering to deities after a bountiful harvest.
While the Pongal festival is famous for celebrating the wealth of crops, Ven Pongal, or the savoury version, is a breakfast hot favourite across South India. It’s seen evolution with time but remains a symbol of simplicity, comfort, and wholesomeness. Be it at homes, temples, or marriages, Pongal’s mushy texture and aromatic flavours have remained something every crowd will love.
Why People Love Ven Pongal
Ven Pongal is loved for its flavoured delight, additionally gentle on the stomach. It is a very comfortable dish, made mainly from rice and split moong dal. The fragrance created in tempering black pepper, cumin seeds, ginger, and curry leaves in ghee makes it an aromatic dish. The creaminess of the rice and lentils balances the crunch of the tempered spices.
For most, Pongal brings to mind flavours of delicious childhood breakfasts, festival combinations, and temple offerings. The simplicity comes through well matched by the punch of ghee and spices. When served hot, this is comfort food at its best.
Recipe: Step-by-Step Guide to Making Soft and Flavorful Ven Pongal Every Time
Ingredients:
- 1 cup rice
- ¼ cup yellow moong dal
- 3 cups water
- 1 cup milk (for extra softness)
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 tsp black pepper, crushed
- 1-inch ginger, finely chopped
- A pinch of asafoetida
- 8-10 curry leaves
- Cashews, if using
- Salt to taste
Preparation
Rice and dal: Rinse, and cook rice and dal: Soak the rice and moong dal together under a running tap. Place them into the pressure cooker along with the rice, dal, 3 cups of water, and 1 cup of milk. Milk makes this Pongal soft and creamy. The pressure cooker takes about 4-5 whistles till the rice and dal become mushy and well-cooked.
Prepare the tempering: Heat ghee in a small pan. Add cumin seeds, crushed black pepper, ginger, curry leaves, and asafoetida. For added crunch and richness, you may also add a few cashews to your tempering.
Now open the pressure cooker once the steam has been on its own. Now mash the rice and dal mixture a wee bit for a better texture. Add the tempering to the already cooked rice-dal mixture. Mix all together well. Add salt according to taste.
For the consistency: If the Pongal is too thick, add a little more hot milk or water to get the creamy consistency that you want. Now mix everything properly.
Serve hot with ghee. Garnish some more with ghee and serve Ven Pongal piping hot accompanied by coconut chutney and sambar for a true South Indian breakfast.
Serve Ven Pongal
Traditionally, Ven Pongal is served hot with a generous amount of ghee being drizzled on top. It goes very well with coconut chutney, sambar, or even with brinjal gothsu. To make this a complete meal, you can also combine it with vadas of a crispy nature.
In South India, it’s a lot of common sense that Pongal is set out on banana leaves, especially during festivals or special occasions. This is seen to provide that additional taste of the meal.
Be it homemade Pongal or one ordered from the Best catering service in Chennai, you have to ensure that it comes fresh from the kitchen. Freshly tempered and hot is when the Pongal feels its soft and creamy best.
Conclusion
Rich in tradition, comfort, and flavour, Ven Pongal is an age-old dish that combines simplicity with the richness of spices and merriment of ghee, making it a favourite not only across Tamil Nadu but also throughout the world. You add milk to the recipe so your Pongal remains soft and velvety, making it even more enjoyable.
Whether it’s a simple breakfast at home or a grand event, the love for Pongal never fades. The next time you feel like relishing this South Indian delicacy, try the above recipe to make the fluffiest Ven Pongal every time!
