Instant Ven Pongal Mix – Homemade Pongal Mix Recipe

After a long time I tried an Instant, ready to eat breakfast mix at home. Yes, its ven pongal mix recipe which was bookmarked long back from Radha mam’s space. Just like my instant premix recipes like rava upma mix and aval upma mix, it came out very well in my first attempt. These Indian style travel friendly premix recipes are so useful and handy for working women and bachelors to whip up a quick breakfast or dinner. In fact I loved this ven pongal made using pongal mix more than my regular pongal recipe. It was so soft and flavorful, reminded some restaurant taste to me. Actually I made it two weeks before but blogging this recipe now as I wanted to check its shelf life. It stays great till today even without refrigeration. This instant pongal mix recipe would be ideal for bachelors, working women and for people who travel abroad or for a tour. I made it using raw rice/ pacharisi. You can use boiled rice/ steamed rice/ Puzhungal arisi too. Friends, do try this yummy homemade instant ven pongal mix. Cook it under 15 minutes and enjoy with any chutney or sambar ! For variations, you can coarsely grind the rice and dal and make this pongal mix for quick cooking. Soon I will try to share Karnataka style Khara pongal mix just like MTR pongal mix.

Ven Pongal mix - Homemade Pongal mix recipe

Tamil nadu style ven pongal recipe mix with raw rice, moong dal, pepper and cumin seeds.

Cuisine: Tamil nadu

Category: Main course

Serves: 600gms

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Raw rice / Pacharisi - 2 cups Yellow moong dal - 1/4 cup Salt - as needed (I used 1.5 tbsp) Pepper corns - 1.5 tsp Cumin seeds - 1 tbsp Asafetida / Hing - 1/2 tsp Cashew nuts - 10 (Break into pieces) Ginger - 1 inch (Chopped finely) Curry leaves - Few Ghee - 3 tbsp Cooking oil - 1 tbsp To make ven pongal with mix Ven pongal mix - 1 cup Water - 4 to 4.5 cups (Depends on rice) Ghee - 1 tbsp

HOW TO MAKE INSTANT PONGAL MIX

1. Heat oil + ghee in a kadai. Splutter pepper corns.
2. Saute cumin seeds, ginger, cashew nuts, curry leaves and hing.
3. Remove in a plate.
4. Add some ghee. Roast moong dal and rice in low flame for 5 to 7 minutes.
5. Add salt, mix well. Switch off the flame and let it cool down.
6. Add the roasted cumin + pepper to the rice mixture.
7. Store in a box after mixture cools down. Stays good for 2 to 3 weeks without refrigeration.

PONGAL MIX RECIPE - STEP BY STEP PICTURES

Take the rice and dal, clean it by removing the dust. If you wish, you can wash the rice + dal, spread in a cloth and dry it. Heat 1 tbsp cooking oil + 1 tbsp ghee in a kadai. Add pepper corns and roast in medium flame. When it starts to splutter, add cumin seeds, ginger bits, curry leaves and cashew nuts. Saute in low flame without burning any. Roast ginger pieces without any moisture. Remove everything in a plate. Add the remaining 2 tbsp ghee in the kadai. Add moong dal and rice. Roast in medium flame for 5 to 7 minutes. Add required salt.  Switch off the flame. Add the roasted cumin + pepper to rice, dal mixture. Mix well. Store in a box after the mix cools down completely.                          It stays good for 2 to 3 weeks without refrigeration. You can also freeze it if you like. To make ven pongal using pongal mix, take 1 cup of pongal mix in a pressure cooker base. Add 4 to 4.5 cups of water. Add 1 tbsp ghee. Mix well and pressure cook in very low flame for one whistle. Remove the lid after steam is released. Mix well and serve hot with coconut chutney or sambar. Enjoy !

Note

For variations, you can use steamed rice / boiled rice instead of raw rice. You can also powder pepper + cumin seeds instead of whole ones.

Try this instant ven pongal mix at home. Make pongal under 15 minutes and enjoy !

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