One of the very delicious South Indian Breakfast! Ofcourse my favourite too! Hot hot pongal on the top of sambar and chutney it is heaven 😋 I still remember the days I worked in a company that atleast weekly once we used to have this scrumptious pongal from Mahalakshmi Kadai (Shop) which was in Thuraipakkam Chennai, and am sure the shop should be still there 😀 My friends used making fun on me "Enna Kaushi Pongal Cutting Overa" 😂 That too with Natesh and Pramesh it was too much fun and I all the way go downstairs to their floor to just to taste a tsp of vengpongal. It was a cute memories I cherish forever! 😍 Whenever I make pongal that was the first thing flash in my mind and it makes me so fresh for the whole day!
Making pongal in Instant Pot is so much easier. Just put all the ingredients and will be hot till open the pot! Enjoy hot pongal with any chutney or sambar of your choice 😋
VIDEO
INGREDIENTS:
Raw Rice - 1 1/4 Cup
Moongdal - 1/4 Cup
Cumin seeds - 1 tbsp
Black Pepper - 1/2 tbsp crushed
Ghee - 4 tbsp or as required
Curry leaves - few
Salt - to taste
Water - 4 Cups 1:3
HOW TO MAKE:
Turn on Instant Pot Saute mode. Heat 2 tbsp of ghee add cumin seeds and crushed black pepper. Turn off saute mode. Add washed rice and moongdal along with curry leaves.
Mix well and add water along with needed salt. Close the lid, seal on and pressure cook for 12 minutes. Force to release or wait till pressure to come down. If needed add 2 more tbsp of ghee or as required. Mix well.
Venpongal is ready!! Serve hot with Coconut Chutney, Sambar or Gotsu of your choice.
TIPS:
Adding nuts is absolutely your choice.
Pressure cooking 12 minutes came perfect for me, it may vary depends on the rice you use.
Grated ginger, green chillies can be added for extra flavour.
☺ It is still fresh in my memory those good old days
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