Katte pongali Recipe / Ven pongal Recipe / Kattu Pongali Recipe / Pongal Recipe / కట్టె పొంగలి

Today I am going to share you a famous and traditional south indian dish, Kattu pongali also called as katte pongali / Ven pongal. Traditionally we make this dish as naivedyam or prasadam on Sri Annapurna devi pooja during Navratri and on Pongal festival.

Beginners and bachelors can make this healthy and tasty dish in a quick and easy way, with in less point of time and can serve it as plain or along with sambar or with any chutney or any pickle of your choice.

Main important component in this recipe are Rice, Moong dal, Pepper corns, Ghee. Generally while cooking rice, we add water in 1:2 ratio but while preparing pongali or pongal, we add water in 1:3 to 4 ratio. Ghee and pepper corn plays most important role in this pongali or pongal, which gives more taste to this dish. You can even add any vegetables to this dish of your choice.

Here i am going to share you how to cook this pongal or pongali in a pressure cooker, after adding rice and water, cook for 2 whistles and then turn off the flame, wait until pressure settle downs completely and then open the lid (here i am using prestige junior pan cooker). you can even cook this on stove top and on electric cooker. when you are cooking this pongali or pongal on stove top, after adding rice and water, cook on a medium flame until water reduces below rice level and then turn the flame to very low, cover and cook for more 10 to 15 minutes. when you are using electric cooker, you can just select the normal cooking rice option for cooking this pongali or pongal.  

Traditionally each house has their own recipes to prepare as naivedyam or prasadam during all the 9 days of navratri festival. here I am going to share you the list which i learned from my mom and prepare as naivedyam or prasadam during Navaratri / Navratri festival.

• Sri Balatripura sundari Devi pooja   - Naivedyam or Prasadam   -  Neti Garelu, Paayasam (rice kheer)
• Sri Gayatri Devi pooja                       -  Naivedyam or Prasadam  -  Chakara Pongal or Chakrapongali, Garelu
• Sri Maha Lakshmi Devi pooja           -  Naivedyam or Prasadam   -  Poornalu / Poornam Boorelu, Daddojanam (Spiced Curd Rice)
• Sri Annapurna Devi pooja                  -  Naivedyam or Prasadam  -   Chitti Garelu, Daddojanam (Spiced Curd Rice), Katte pongali
• Sri Lalitha Tripura Sundari Devi pooja -  Naivedyam or Prasadam -  Pulihora
• Sri Saraswati Devi pooja                     -  Naivedyam or Prasadam   -  Saakannam / Shakannam (Mixed vegetable rice)
• Sri Durga Devi pooja                          -  Naivedyam or Prasadam   -  Payasam (Rice Kheer), Pulagannam
• Sri Mahishasura Mardini Devi pooja  -  Naivedyam or Prasadam    -  Kobbari Annam(coconut rice), Pulihora, Garelu, vada pappu, panakam
• Sri Rajarajeswari Devi pooja              - Naivedyam or Prasadam    -   Pelaala undalu (Ladoo)

Author: Nagaharisha

Recipe Type: Dessert

Cuisine: South Indian

Serves or Yields: 2 to 3

Ingredients for Katte pongali / Ven pongal:

• Ginger – 1 tbsp finely chopped
• Salt – To taste
• Cumin seeds – 1 tsp
• Pepper corns – 1 ½ tsp or required amount
• Moong dal – ½ cup
• Rice – 1 cup
• Curry leaves – 1 sprig
• Ghee – 2 to 3 tbsps or required amount
• Hing – a pinch
• Cashews – few
• Slit Green chilies – 2 or adjust according to your taste

Procedure for Katte pongali / Ven pongal:

• First dry roasting moong dal in a heavy bottom pan until you get nice aroma from it or for few minutes on a medium flame. (Here this is completely optional but by dry roasting moong dal, kattu pongali will be even more tastier).
• Transfer to other bowl and add a cup rice. Now wash it well in water, drain out all the water and soak in 4 cups of water or required amount for half an hour.
• Heat a tbsp ghee in pressure cooker. Once the ghee is enough hot add cumin seeds, peppercorns, chopped ginger, pinch of hing or asafetida, slit green chilies and saute it well for few seconds on a medium flame.
• Now add soaked rice and moong dal including water, salt to taste Mix it well completely and bring this to boil.
• When it starts boiling, mix it once again completely and check salt consistency. If require, you can adjust at this point.
• Now cover it with a lid as shown in the video, pressure cook this for 2 whistles and then turn off the flame. Do not open the lid immediately wait until pressure settle down completely, so that steam cooks rice.
• Now open the lid, here as shown in the video, you can see this is well cooked. Now I am going to do seasoning for this pongal, for this heat a tbsp or required amount of ghee in small pan and roast cashews until light golden colour. Now add curry leaves and turn off the flame. Mix it well. Here as shown in the video, to prevent from splashing I just covered it with a lid.
• Now transfer this seasoning into pongali and mix it well completely.
• Here out katte pongali or ven Pongal is ready now. Transfer this into a bowl, offer to goddess as naivedyam or prasadam and can serve it as plain or with sambar or with any chutney of your choice.

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