Creamy Ven Pongal Recipe
Ven Pongal – Ven Pongal is a South Indian dish of Tamil cuisine. It is usually served at breakfast. Ven Pongal is made of rice and yellow lentils, nicely flavoured with cumin seeds and cashew nuts.
serves about 4
1 cup basmati rice
½ cup split moong dal (mung beans)
½ teaspoon oil
4 tablespoons ghee or butter
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 teaspoon peppercorns
6 small pieces fresh ginger, peeled
1/8 teaspoon asafoetida
4 curry leaves
3 cups whole milk
2 cups water
Salt to tase
2 tablespoons cashewnuts, lightly roasted in a teaspoon of oil or ghee
- Rinse and drain the rice and dal and set aside.
- You will need to use a large, deep pot or saucepan for this recipe.
- Heat oil and ghee in the pot .
- Add mustard seeds to oil & ghee. When they splutter, add cumin and peppercorns, and stir 30 seconds.
- Cut the peeled ginger into 2 or 3 chunks. Add ginger chunks, asafetida, and curry leaves to the oil and stir about 30 seconds or till the ginger and curry leaves are fragrant.
- Add the rinsed rice and dal, and stir well. Pour in the milk, water and salt and bring to a boil. If the milk begins to froth and boil over, stir it till it settles down.
- Once the milk boils, reduce heat to low, cover the pot with a lid and simmer for about 30 minutes. Stir occasionally so that the milk doesn’t boil over and make a mess.
- Pongal is done when the rice is very soft and creamy. Depending on the rice you are using, cooking times may vary. You may also need to use more water, depending the rice you are using.
- If most the liquid gets absorbed, but the rice still isn’t cooked, just add more water and continue cooking till rice is soft.
- Serve hot, topped with roasted cashews.
What is Pongal (the ocassion) all about?
” Pongal is the only festival of Hindu that follows a solar calendar and is celebrated on the fourteenth of January every year. Pongal has astronomical significance: it marks the beginning of Uttarayana, the Sun’s movement northward for a six month period. In Hinduism, Uttarayana is considered auspicious, as opposed to Dakshinaayana, or the southern movement of the sun. All important events are scheduled during this period. Makara Sankranthirefers to the event of the Sun entering the zodiac sign of Makara or Capricorn.
In Hindu temples bells, drums, clarinets and conch shells herald the joyous occasion of Pongal. To symbolize a bountiful harvest, rice is cooked in new pots until they boil over. Some of the rituals performed in the temple include the preparation of rice, the chanting of prayers and the offering of vegetables, sugar cane and spices to the gods. Devotees then consume the offerings to exonerate themselves of past sins.
Pongal signals the end of the traditional farming season, giving farmers a break from their monotonous routine. Farmers also perform puja to some crops, signaling the end of the traditional farming season. It also sets the pace for a series of festivals to follow in a calendar year. In fact, four festivals are celebrated in Tamil Nadu for four consecutive days in that week. ‘Bogi’ is celebrated on January 13, ‘Pongal’ on Jan 14, ‘Maattuppongal’ on Jan 15, and ‘Thiruvalluvar Day’ on Jan 16.
The festival is celebrated for four days. On, the first day, Bhogi, the old clothes and materials are thrown away and fired, marking the beginning of a new life. The second day, the Pongal day, is celebrated by boiling fresh milk early in the morning and allowing it to boil over the vessel – a tradition that is the literal translation for Pongal. People also prepare savories and sweets, visit each other’s homes, and exchange greetings. The third day, Mattu Pongal, is meant to offer thanks to the cows and buffaloes, as they are used to plough the lands. On the last day, Kanum Pongal, people go out to picnic.
A festival called Jalli kathu is held in Madurai, Tiruchirapalli and Tanjavur,all in Tamil Nadu, on this day. Bundles of money are tied to the horns of Pongal ferocious bulls which the villagers try to retrieve. Everyone joins in the community meal, at which the food is made of the freshly harvested grain. This day is named and celebrated asTamilian Tirunal in a fitting manner through out Tamil Nadu.
Thus, the harvest festival of Pongal symbolizes the veneration of the first fruit. The crop is harvested only after a certain time of the year, and cutting the crop before that time is strictly prohibited. Even though Pongal was originally a festival for the farming community, today it is celebrated by all. In south India, all three days of Pongal are considered important. However, those south Indians who have settled in the north usually celebrate only the second day. Coinciding with Makara Sankranti and Lohri of the north, it is also called Pongal Sankranti. ” – Source Wikipedia and other websites
Happy Pongal to one and all! இனிய தை பொங்கல் நல் வாழ்த்துக்கள்!