Temple style venpongal recipe

Venpongal one of the favorite breakfast of south Indian people. Usually venpongal is served with sambhar and chutney. Nowadays we prepare it regularly as my daughter likes to have it as the rice and dal is mushy you can feed toddlers.

Venpongal is given as prasadham in most of the temples. And it really tastes good. It is prepared by the Brahmins of the temple. Most of the south Indian hotels have venpongal as one of the breakfast in their menu. People will eat this Pongal with a vada too, Pongal and vada combination is great. This venpongal made with ghee and the medu vada keeps you full for longer time when you have it as breakfast. And one of the drawback of eating this Pongal is we will get a nice sleep after eating this may be the reason your stomach became full or the ghee which is added makes you to go in sleep mode.

During my childhood my mom’s prepare this in only during holidays as I feel sleepy at school once I have this as a breakfast.


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Temple style venpongal recipe
  1. Dry roast 1 cup moong dal
  2. Fry till golden brown
  3. Take 1 cup raw rice wash and add moong dal to it.
  4. Add 6 cups water and pressure cook for 3 whistles. We need a mushy rice and dal
  5. Cooked rice dal is ready keep aside
  6. In a heavy bottomed vessel add 2 tsp oil
  7. Add 2 tsp ghee
  8. Crush 1 inch ginger piece and keep aside
  9. Add 1 tsp mustard seeds
  10. Add 1 tsp cumin seeds
  11. Add 1 tsp black pepper corns
  12. Add few curry leaves
  13. Add crushed ginger
  14. Add cashews and raisins
  15. Add a pinch asafoetida
  16. Add cooked rice and dal
  17. Add 1 tsp salt mix well
  18. Garnish with coriander leaved
  19. Venpongal recipe is ready to serve
Recipe Notes

Important instructions to follow

  1. Add enough or more water to cook rice and dal as we need mushy one
  2. Add ghee to enrich the taste
  3. Adding cashews and raisins are optional

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