Milagu Pongal or Venu Pongal is a savoury type of famous festive Tamil recipe from Tamilnadu state.
When you are hungry and not have enough time and energy to cook a healthy and tasty meal, Milagu Pongal is what you should try. A traditional Tamil recipe which requires little time and no effort but results in a flavourful and healthy meal that will fill you for sure.
‘Milagu’ refers to black peppercorn and ‘Pongal’ is the way a dish is cooked inTamil language. Milagu Pongal is also considered as a festive recipe and a must on the festival ‘Pongal’, which is celebrated in the middle of January.
The combination of rice, moong dal and hot peppercorns along with selected spices create an aromatic, heartening rice dish that is full of goodness. Milagu Pongal is gluten free, rich in proteins due to the presence of moong dal and surprisingly tasty without using any lavish ingredients.
Pongal dishes are also common in other southern states of India, like Andhra Pradesh, Telangana, Karnataka and Kerala. Pongal literal meaning in some of the south Indian languages is to boil over the brim of the pot and it signifies the auspicious occasions. It’s an age-old custom to cook the rice, dal or milk to boil over with a belief that it brings good luck.
Do you know there is a sweet version of Pongal? Sweet pongal is a not-to-be-missed dessert prepared using rice and milk with luxury spices and nuts.
Milagu Pongal Recipe
Here is Your Recipe
1 cup rice (preferably south Indian varieties like sona masuri)
1 cup moong dal
4 cup water
1 teaspoon blackpeppercorn
4 tablespoon ghee (coconut oil for a vegan option)
2 tablespoon cashew nuts
1 inch fresh ginger thinly sliced (or ground if you prefer)
2 green chillies slit along in two
1 teaspoon cumin seeds
½ teaspoon hing (asafoetida)
1 tablespoon fresh curry leaves
Salt to taste
Take the moong dal in a pan and dry roast over a low heat for a few minutes, just until the aromas spread.
Remove immediately and keep aside to cool down.
Now add rice and wash both ingredients a couple of times.
Drain and keep aside.
Boil the water in a thick pan.
Pour the rice and dal mix into the boiling water carefully.
Cook for 10 minutes stirring occasionally.
Keep adding extra warm water for fluid consistency.
Check the rice and dal is thoroughly cooked.
Add salt and mix well.
Take the pan off the heat and let it rest while you prepare the tadka.
Now time for tadka or tempering.
In another pan heat the ghee and roast the cashew nuts and keep aside.
Place the cumin seeds, black peppercorn, curry leaves and ginger to fry for a few minutes.
Add hing and stir well and turn the heat down.
Now mix this tadka ingredients in the cooked rice dal pan and simmer for a few minutes.
Your Milagu Pongal is now ready to serve!
Use pressure cooker to save rice and dal cooking time
Dry roasting moong dal is a must step for that authentic aromatic flavour
Crush the peppercorn for hotter taste
Adjust the consistency of Milagu Pongal by adding warm water