Ven Pongal Recipe Temple Style Easy Cooking
Ven Pongal Recipe Temple Style Easy Cooking Process Instant
“Ven Pongal Recipe Temple” evokes images of the fragrant, creamy, savory prasadam served in South Indian temples like Tirupati Balaji and Meenakshi Amman. This temple-style Ven Pongal celebrates simplicity and devotion—using rice, moong lentils, spices, and generous ghee to create a soul-soothing meal that’s perfect for breakfast, festivals, or offerings. For more details, check the Incredible India.
Recipe Card
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings | 4 |
| Difficulty | Easy |
Ingredients (Exact Quantities)
- 1 cup short-grain rice (sona masuri or seeraga samba) — rinsed thoroughly
- ½ cup yellow moong dal (split green gram) — rinsed and drained
- 4 to 4½ cups water — adjust to texture preference
- 1 tsp salt — or to taste
- 3 tbsp ghee (clarified butter) — for cooking and tempering
- 1 tsp whole black peppercorns — lightly crushed
- 1 tsp cumin seeds (jeera)
- 1 tbsp fresh ginger — finely chopped or grated
- 10–12 curry leaves — fresh
- 10–12 cashew nuts — whole
- Pinch of asafoetida (hing) — optional but recommended
Step-By-Step Instructions
1. Prep Rice & Dal (0–5 mins)
Rinse rice and moong dal together under fresh water until the water runs clear to remove excess starch. Drain well and set aside.
2. Cook Rice & Moong Dal (5–20 mins)
In a pressure cooker, combine rinsed rice, moong dal, water, and salt. Close the lid and cook on medium-high heat for 3–4 whistles (about 12–15 mins) until both rice and dal are soft and mushy. Let the pressure naturally release. Alternatively, you can use an Instant Pot on “Rice” or “Pressure Cook” mode for 12 minutes followed by natural pressure release. Understanding Ven Pongal Recipe Temple is essential.
3. Prepare Tempting Tadka (20–25 mins)
While the rice mixture cooks, heat 2 tbsp ghee in a small pan on medium flame. Add cumin seeds and lightly crushed black peppercorns. As they sputter, add chopped ginger, curry leaves, asafoetida, and cashew nuts. Sauté until the cashews turn golden (about 2–3 mins).
4. Combine & Mash (25 mins)
Once the rice and dal are cooked, open the cooker and mash gently so the grains and dal blend smoothly. Pour the hot tempering over the cooked mixture and mix thoroughly. Cover with lid for 2–3 mins to let flavors infuse.
5. Serve Hot (30 mins)
Transfer to serving bowls and drizzle remaining ghee on top. Serve with coconut chutney, sambar, or simply enjoy as temple-style prasadam. This relates to Ven Pongal Recipe Temple.
Pro Tips From Personal Cooking Experience
- When I visited the TTD Official Website festival prasadam hall, the Ven Pongal there was extra creamy — and the secret is generous ghee and slow tempering.
- Use short-grain rice (like seeraga samba) for authentic temple vibes; it breaks down slightly for the classic “porridge-like” texture.
- Crush peppercorns coarsely instead of whole if you’re sensitive to spice but still want the pepper aroma.
- Reserve a tablespoon of the tadka for garnish on top — it gives that rich aroma right when served.
Chef’s Notes
Substitutions
- If you prefer less ghee, substitute 1–2 tbsp with high-quality coconut oil — but traditionalists always choose ghee.
- For a vegan version, swap ghee with coconut oil or vegan butter (note that flavor and authenticity change).
- Brown rice can replace white rice for a healthier twist, though the texture will be slightly firmer.
Storage Tips
Store leftover Ven Pongal in an airtight container in the refrigerator up to 2 days. Reheat on stovetop or microwave and add a splash of hot water to loosen texture, as it thickens when cold.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ≈ 380 kcal |
| Carbohydrates | ≈ 58 g |
| Protein | ≈ 10 g |
| Fat | ≈ 12 g |
| Fiber | ≈ 2 g |
Note: These are estimated values based on traditional Ven Pongal compositions (rice, moong dal, ghee, spices) and may vary with ingredient brands and amounts used.
Frequently Asked Questions
What Is Ven Pongal?
Ven Pongal is a savory South Indian dish made with rice and yellow moong dal, seasoned with cumin, black pepper, ginger, curry leaves, and finished with ghee and cashews. It’s a beloved breakfast and temple offering. Learn more about Ven Pongal Recipe Temple.
Can I Make This Without a Pressure Cooker?
Yes. In a heavy bottom pan, cook the rice and dal with extra water (about 5 cups) on low heat until mushy, stirring occasionally to prevent sticking. It takes around 30–35 minutes.
Why Is Ghee Important?
Ghee imparts a rich aroma and silky mouthfeel that’s characteristic of temple-style Ven Pongal, and it also carries the fragrant spices beautifully across the dish.
Enjoy The Temple Tradition At Home
Recreating this “Ven Pongal Recipe Temple” style at home reminded me of my first prasadam plate at a temple festival — the aroma, the warmth, and the comfort in every spoonful stays with you. A simple meal, yes, but one that fills the heart as much as the stomach. Enjoy your cooking and savor this authentic South Indian classic!
