Ven pongal and sarkarai pongal are south Indian traditional delicaies that are nutritious, easy to make, and make the best comfort food! This is traditionally made for festive occasions, religious occasions, and also for breakfast or for any meal.
Pongal Festival
Pongal, a delicious one pot meal is made with rice and moong dal mixture. It is a form of khichdi. It is nutritious with a good balance of crabs and proteins. Though known by different names, pongal is well known across India, it always associates tradition and festive occasions.
This ven pongal and sarkarai pongal, the savory and sweet version, are a South Indian version of the popular khichdi. This is the dish for the Pongal or Sankaranti festival, though we make for any festive and religious occasions. It makes a great breakfast too!
Both this ven pongal and sarkarai pongal are a staple for celebrating the Thai Pongal Tamil festival which marks the Harvest Celebrations paying thanks to Sun god and farm animals. In otherwords, you can refer it to as Tamil Thanksgiving festival.
During the Pongal festival, we cook the pongal in a decorated Earthern or bronze pot and we pray when the pongal mixture overflows during the cooking process which signifies abundance and prosperity. To make the celebration we cook with fresh harvested rice, dal, veggies to make feast to cherish and celebrate with freinds and families. In addition to Pongal, Vada, Veggie stew Kanu Kootu, Avial, Salad, Poli, variety rice are a part of the feast.
Ven pongal and Sarkarai Pongal
The savory ven pongal is seasoned with black pepper, salt, cumin, curry leaf, and asafetida. The rice and dal proportions may differ from region to region and the names also vary. In some traditions, veggies are also added like in the Bengali Bhoger Kichuri, made for the Lohri festival(similar to Pongal festival, celebrate on the same day). However, the dal may change to urad dal, like in Himachali cuisine, where the same khicuri with a different dal for the same festival. Or to Toor dal, like in our traditional Manjal/Turmeric Pongal. Yet, they are all nutritious and a satisfying, easy comfort meal.
Sarkarai pongal is the sweet version of the pongal which is sweetened with jaggery, traditionally. There are other versions sweetened with sugar or rock sugar too.
In this recipe, I have given our traditional recipe for both the sweet and savory version as the festival marks making both the versions tied to tradition and connecting families.
The pongal made on Pongal festival day will have a little milk added to the mixture which will result in the mixture to overflow. This recipe doesn't have milk. You may want to add a quarter to half cup milk replacing the same quantity of water when you cook on the Pongal festival day.
This is also a go-to comfort food in our family. This is perfect for breakfast and makes the day special to us. You can make it for brunch or lunch, or for a light dinner when you crave for something simple, delicious, and nutritious.
Ingredients for ven pongal
Rice - This recipe uses Sona Masoori rice, Though you may use any rice on hand, I recommend using this or ponni raw rice. You may use Basmati, but that is not the one used traditionally. There will be a slight variation in aroma and flavor, but delicious.
Split yellow moong dal - This dal adds to the deep flavor and proteins content.
Salt - gives flavor
Ghee - Add a rich flavor to the pongal
Cumin - Adds an Earthy flavor
Black pepper - Adds to the spicy heat. You may use eithwe whole or powdered ones, or a mix of both balancing your preferences.
Ginger - Enhances a warm flavor note
Curry leaf - gives aroma and flavor
Cashews - Adds to the nutty flavor and textural bite.
Ingredients for sarkarai pongal
Rice - Like ven pongal, this recipe uses Sona Masoori rice. You may use any rice variety.
Yellow split dal - Adds to the proteins and flavor.
Jaggery - Traditionally, this swetens and adds a rich color to the sweet pongal. The color of the pongal will vary depending on the jaggery you use.
Ghee - adds a touch of richness to the sweet
Cashews - Adds a texture bite and a nutty flavor
Raisins - Plump raisins add flavor
Edible camphor - Adds to the characteristic aroma equivalent to the pongal you may have in temples. I recommend this but you may skip it if you do not have it.
Serving Suggestions
In this recipe, I have given the proportion of ghee that is optimum giving the flavor with a thought of using less fat. For more flavor use a couple more tablespoons of ghee. Or you may drizzle and serve if extra ghee is a preference thereby giving you a control on how much fat you are using or consuming.
I serve the sarkarai pongal warm ot hot. An extra dollop or drizzle of ghee makes it extra delicious, but that is up to you.
Kids love to have ven pongal as such making it a soothing and satisfying meal. I serve ven pongal with Tiffin Sambhar or araichuvita sambhar and coconut chutney. Different varieties of chutneys will also work. Sutta Kathrikai or flame roasted kathrikai/eggplant gothsu pairs well with ven pongal.
Ven pongal, sweet pongal when served with vada makes the day extra special for anyone! Make these for a special occasion like birthday or anniversary.
Storage
I store leftovers in the refrigerated if I plan to use it after a few hours. In that way, no food goes waste and the leftovers make a comforting meal again. It stays well for 2-3 days. I heat the pongal in mocrowave or stovetop and serve it hot.
Is this vegan?
I make pongal with ghee which gives the characteristic flavor and comfort. Therefore this recipe is not vegan. If you prefer to make a vegan version, you may use oil or melted vegan butter instead, but the flavor profile will vary.
More Pongal recipes
Though traditional pongal is a ric and moong dal based comfort food, I swa the grains often to include millets and pseudocereals in the menu for a healthier us.
You can make this Foxtail Millet/Thinai Sarkarai Pongal for a dessert or this Multigrain Pongal or Tri Millet Pongal for a healthy spin and breakfast variety to your menu.
This Instant Pot Oats Pongal is another alternative to rice based savory version or ven pongal with heart healthy oats, and I love this for a weekend brunch with some coconut chutney and sambhar.
I add a seasonal flair to the flavors of our favorite comfort food. During fall season I make this Cranberry Pulipongal and Brown Butter Pumpkin Sage Pongal with inexpensive seasonal produce which adds a variety to the menu as well as a different flavor profile.
Turmeric Pongal, yet another traditional recipe from our home, is also a comfort food. This is a vegan pongal made with rice, toor dal, coconut oil, and turmeric.
Ven Pongal and Sarkarai Pongal
Ingredients
For Ven Pongal
- 1 cup Rice
- ¼ cup Split yellow moong dhal
- 3 cups Water
- 1 tsp Salt
Tempering for Ven Pongal
- ¼ cup Ghee
- ½ tsp Whole black pepper
- ¾-1 tsp Cumin
- 1 sprig Curry leaves
- ⅛ tsp Asafoetida
- 1 tsp Ginger finely chopped
- ¼ cup Cashews halved
- ⅛ tsp Ground back pepper optional
For Sarkarai Pongal
- 1 cup Rice
- ¼ cup Split yellow moong dhal
- 3½ cups Water
- 1¼ cup Jaggery powdered
- 2 Cardamom crushed
- a pinch Edible camphor Optional
- ¼ cup plus 2 tbsp Ghee
- ¼ cup Cashews halved
- 2 tbsp Raisins
Instructions
For Ven Pongal
- Wash the rice and dhal, add 3 cups of water and pressure cook for 3 whistles. Take the rice dhal mixture and mash after with salt.
- Heat a pan on medium flame. Add the ghee. Fry the cashews and then add black pepper, cumin, curry leaves, ginger, asafoetida and pepper powder and continue frying till cashews are golden and the spices give out the aroma.
- Pour it onto the rice mixture and mix well.
- Delicious pongal is ready to be served with coconut chutney or sambhar or gothsu.
For Sarkarai Pongal
- Wash and cook the rice - dhal, pressure cook with 3 cups of water for 3 whistles. Once it cools, mash the rice - dhal mixture.
- In the meantime, take jaggery, add half cup water and boil in a medium flame till all the jaggery dissolves, Strain to remove the impurities.
- To the jaggery water, add the cooked rice - dhal mix, cardamom and 2 tbsp of ghee. Add the crushed cardamom. Continue cooking on a medium flame till the mixture thickens. Add the edible camphor and mix well. Switch off the flame.
- In a pan, add quarter cup ghee and heat. To this add the cashews and rasins and fry till golden. Add it to the sweet rice and mix thoroughly.
- Serve warm or hot with an extra drizzle of ghee (optional).
Kalyani says
The combo of Chakkara pongal and Ven pongal is so nostalgic, although now we replace the rice with quinoa / millets.. the consistency of both the variants is so good, Radha!
magicalingrdnts says
Yes, I do swap often with different grains, the traditional rice based pongal will definitely take anone on nostalgic trips. Thanks Kalyani.
Archana says
Love the combo of ven pongal and sarkarai pongal. I must make it for our breakfast, something we will enjoy.
magicalingrdnts says
You will enjoy this definitely! Thanks Archana!
Priya Srinivasan says
Oh both venpongal and sarkarai pongal looks ravishing! I can almost feel the aroma of ghee roasted nuts and jaggery! Delish share and perfectly done!
magicalingrdnts says
Thanks Priya!
Jayashree.T.Rao says
Both the dishes looks so good. I still make the same ones for the festive days, it is one of the cherished dishes at home.
magicalingrdnts says
Yes! Festival days celebrated in the traditional way reminds our stromng tradition and cultural ties.
Priya Vj says
Ven pongal and sakkara pongal as prasadam is so divine and tastes heavenly..though I use millets to make pongal ,there is something special about using rice and making this delicious recipe . The pictures are really tempting and I feel like grabbing off screen.
magicalingrdnts says
Yes, making it in our traditional way reminds all of our ancesters and culture and adds nostalgia. Thanks Priya!
Seema says
Both the dishes along ith the vadai looks so good. The classic pongal combos never go out of style.
magicalingrdnts says
Totally agree! Thanks Seema!