Pongal Recipe With Coconut Milk Easy Cooking Procedure

Know the details about the Pongal Recipe With Coconut Milk Easy Cooking Procedure, Pongal Recipe With Coconut Milk Cooking at Home Instant

The Perfect Pongal with Coconut Milk: A Flavorful Journey

Pongal, a traditional South Indian dish, is a comfort food loved by people of all ages. This dish, often associated with the Tamil harvest festival of the same name, comes in many variations. Today, we’ll guide you through an enticing version of Pongal made with coconut milk that adds a touch of creamy sweetness to this savory delight.

Pongal Recipe With Coconut Milk Easy Cooking Procedure

About Pongal with Coconut Milk

Pongal is a porridge-like dish traditionally made from freshly harvested rice boiled with moong dal (split yellow lentils). In this unique twist, we include coconut milk, which adds a rich, creamy texture and a hint of sweetness that perfectly complements the savory flavors of the dish.

Items Required and Quantity

  • Raw rice: 1/2 cup
  • Moong dal: 2 tablespoons
  • Coconut milk: 3/4 cup
  • Ghee (clarified butter): 1 tablespoon
  • Cashew nuts: 1 tablespoon
  • Raisins: 1 teaspoon
  • Salt: As per taste

Nutritional Information

A serving of Coconut Milk Pongal approximately contains:

  • Calories: 260 kcal
  • Protein: 7g
  • Fat: 8g
  • Carbohydrates: 40g

Cooking Time and Preparation Time

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes

Cooking Procedure Overview

The process involves roasting the moong dal, cooking it with rice and coconut milk until it reaches a creamy consistency, and then tempering it with ghee-roasted cashews and raisins.

Detailed Step-by-Step Cooking Procedure

  1. Rinse the raw rice and moong dal under running water until the water runs clear.
  2. Dry roast the moong dal in a pan until it turns slightly golden, ensuring it doesn’t burn.
  3. Add the rinsed rice and roasted moong dal to a pot.
  4. Pour in the coconut milk along with an equivalent amount of water.
  5. Cook this mixture on medium heat until it gets a creamy consistency. Stir occasionally to prevent sticking.
  6. In a separate pan, heat the ghee and add cashew nuts. Roast them until they become golden brown.
  7. Add the raisins to the pan and roast for a few more seconds until they swell up.
  8. Pour this ghee, cashews, and raisins mixture over the cooked rice and dal. Add salt to taste.
  9. Mix well, ensuring the flavors are well combined.


  • Use a heavy-bottomed pot to prevent the Pongal from sticking and burning.
  • You can also use jaggery instead of raisins for a hint of sweetness.
  • For a vegan version, replace ghee with coconut oil.

Things to Know

Pongal is usually served hot and can be enjoyed as a main course or a hearty breakfast. It pairs well with coconut chutney or sambar (a lentil-based vegetable stew).

Frequently Asked Questions

Q: Can I use any other type of rice for this recipe? A: Yes, you can use any raw rice. However, using a short-grain rice like Ponni or Sona Masoori is recommended for the best results.

Q: Can I add any vegetables to this Pongal? A: Yes, you can add vegetables of your choice. But traditionally, Pongal is made without any vegetables.

In conclusion, Pongal with coconut milk is a delicious and wholesome dish that brings together the earthy flavors of rice and lentils with the creaminess of coconut milk. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a hearty meal that will be loved by all. Happy cooking!

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