The savoury twin of sakkarai pongal, and the better breakfast of the two. Rice and moong dal cooked soft, then a ghee tempering of cashews, ginger, curry leaves, asafoetida and, above all, pepper.
Whole crushed pepper, never powder. You should bite into one every few spoonfuls and feel the heat arrive suddenly, which is the whole character of the dish. Ground pepper spreads the heat evenly and flatly and turns ven pongal into something else.
Serve it hot with sambar and coconut chutney. It stiffens quickly, so make it last and carry it straight to the table.
Everything you need for this recipe is on the shelf at One Place Bazaar, delivered to all 32 counties. See the rest of our Ganesh Chaturthi recipes.
