What is Ven Pongal
Ven Pongal is a traditional Soth Indian food. It is known also as Khara Pongal. This is the main dish that contains in the Pongal festival and Sankranti festival. It is made with rice, split yellow mung dal, ghee, cumin, ginger, pepper, and curry leaves. The “ven Pongal” name comes from two Tamil words. “Ven” means “white” Pongal comes from the word of Tamil “pongu” means “to boil over”. There are two types of ven Pongal. They are sweet or savory.
Pongal is a traditional Tamil festival that is celebrated in the Southern parts of India. Pongal festival is a celebration to thank the Sun, Mother Nature and the various farm animals that help to contribute to a bountiful harvest. Therefore this festival is known as the harvest festival. Celebrated over four days, and each day has a unique importance and significance. Pongal marks the beginning of the Tamil month called Thai. It is considered an auspicious month. It will be on the 14th or 15th of January each year.
The first day of the Pongal celebration is called the “Bhogi Festival”. On this day, the people discard all the old goods at home as a symbol of welcoming the new beginnings. And also in this day remove from the mind the old pain, sorrows, and hurts of life.
The second day is the “Thai Pongal” day. It is the most important day at the Pongal festival. People draw “kolam” at the entrance of the home. These are colorful decorative floor patterns. Every people who are celebrating this festival, cook a pot of fresh rice with milk at auspicious timings.
The Third Day of the celebration is the “Maatu Pongal” or the “Cattle Pongal”. On this day, The Lord Ganesha and Parvati are worshipped. Cattle are bathed, their horns are painted and covered with shining metal caps and decorated with flowers and bells on this day.
The fourth day is the final day of the Pongal festival. It is called Kaanum Pongal and is considered an auspicious day to start new bonds and relationships.
The History of Pongal Festival
The history of the Pongal celebration date back to the Sangam age (200BC-200AD) and it is originated as a Dravidian Harvest festival. It has been mentioned in Puranas.
There are some legendary stories related to the Pongal festival. One of the legends associated with Lord Shiva. Lord Shiva has a bull, Basava. He sent the bull on earth to spread the oil massage and bath every day and eat once a month. Basava is told humans to do the opposite. That is eat every day and take an oil bath once a month. So, Lord Shiva, Basava was sent to earth to help humans by plowing their fields and meeting their daily food requirements as punishment. That is the one legend associated with the Pongal celebration.
The second legend belongs to Lord Indra and Lord Krishna.
Ven Pongal can be eaten as breakfast, lunch, or dinner. It has a mind-blowing taste. It can be made easily at home and doesn’t need to waste much more time for the preparation.
Ven Pongal recipe
- 1 cup Raw Rice
- 1/2 cup Moong Dal
- 4 tbsp Ghee
- 3 Green Chilies
- 1 piece Ginger
- 5 cup Water
- 12 Cashew Nuts
- 1 tbsp Papper Powder
- Curry Leaves
- Take a pot and add rice and moong dal to it.
- Then they roast them for 2 minutes.
- Wash them 2-3 times.
- Strain the water.
- Add 2tbsp ghee, chopped ginger, green chilies to the cooker and mix them well.
- Then add rice and dal to the cooker.
- Add 5 cups of water, and pinch of salt to the rice.
- Cover and let it cook.
- After cooking well, keep this aside.
- Then, take another pot and add 2 tbsp ghee.
- Next, add cashew nuts and roast until golden.
- Then add pepper powder, cumin seed and curry leaves.
- Mix them and turn off the heat.
- Next, it adds to the cooked rice and dal.
- If you want you can add more ghee.
- Now the ven pongal is ready.