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How To Make Ven Pongal / Katte Pongali

Venn Pongal / Kattu pongal or pongali is a famous recipe in South India and mostly this is made as a prasadam in the temples particularly in the Vishnu temples besides other rice items like Dadhojanam / curd rice and Pulihora / tamarind rice.

This is prepared for naivedyam during Dhanur masam in all the Vishnu temples in South India.

This is one of the healthy rice items which is relished the most by the devotees. This rice item is almost similar to Pulagam in preparation and taste as well. While Pulagam is mostly made by the Telugu people, Ven Pongal is particularly made by the Tamilians and the other South Indians too. Ven pongal is a healthy food item which is easy to prepare.


  • 1 cup rice
  • three forth cup split green gram / moong daal
  • 6-7 cups water
  • 1 tbsp crushed black pepper
  • 1 tsp crushed cumin seeds / jeera
  • little asafoetida
  • 1 tsp sliced / crushed ginger
  • few cashew nuts
  • little ghee
  • pinch of turmeric powder
  • little mustard seeds and curry leaves for seasoning
  • salt


  1. Wash rice and dal in clean water
  2. Add all the above ingredients and pressure cook it
  3. After it is done, remove it from the pressure cooker
  4. Fry cashew nut in ghee and add it to the pongal.
  5. In the same pan, heat little oil and crackle mustard seeds. On spluttering, add curry leaves and add this seasoning to the prepared venn pongal.
  6. Take it in a serving bowl and offer it as naivedyam to the Lord during Dhanur Maasam
  7. You can enjoy hot venn pongal with ginger pickle

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