Venpongal Receipe (Iyengar method) - மார்கழி நைவேத்தியங்கள்


Lord of Penmai
Jul 5, 2011
Ven Pongal Iyangar style -

Perumal Kovil Ven Pongal Ingredients:

1. Rice : Moong dal in the ratio of 4:1 for 1 cup (for 250 gms – you can use 200 gms rice and 50 gms moong dal )
2. Salt
3. Black Pepper: 15
4. Cashew nuts: 15
5. Ghee: 3 to 4 tbsps
6. Curry leaves
7. Milk: 3 tbsps
8. Water in the ratio of 1:4 (1 cup ingredients: 4 cups water)
9. Ginger: very finely chopped in to tiny little pieces (1 tsp)
10. Jeera (Cumin) : ½ tsp
11. Asafoedita

There are 2 types that you can m ake this dish.

In this type of Ven pongal, we powder and add the pepper, jeera at the end.

Preparation Procedure:
1. In a heavy bottomed kadai, light fry the moong dal and rice in sim for 2 to 3 minutes so that the raw smell of the rice and the moong dal is eliminated.
2. Wash the ingredients well in water and filter the rice moong dal.
3. In a pressure cooker vessel, add the rice moong dal and water in the ratio mentioned in the ingredients section.
4. Add salt, milk, finely chopped ginger pieces and curry leaves.
5. Pressure cook for around 10 whistles.
6. After switching off the pressure cooker, allow it to settle for 15 to 20 minutes.
7. In the mean while, add a tsp of ghee to a kadai and in sim medium roast the cashew nuts to golden brown colour and keep it aside.
8. Powder 20 pepper in a mixie as a coarse powder.
9. In the kadai, add a tsp of ghee, add the powdered pepper and jeera on sim and immediately take it out after a minute.
8. After 15-20 mins, Open the pressure cooker, immediately add 3 tbsps of ghee, a pinch of asaofedita and the roasted cashew nuts and well mash the cooked pongal very nicely. This needs to be done as soon as you open the cooker. Once the pongal cools down, mashing may become difficult and it will not come smoothly.
10. Again add the powdered pepper and jeera and mix with the mashed pongal nicely.


Lord of Penmai
Jul 5, 2011
[h=2]Iyengar Puliyodarai, Perumal koil puliyodarai[/h]

Ingredients: (This serves for 8 persons approx.)
Tamarind 100 gms
Red chills 20 gms
Bengal gram (Chana Del/Kadalai paruppu) 25 gms
Black Gram (uLutham paruppu) 15 grms
Mustard seeds (kadugu) 1 tea spoon
Asafeodita ) Hing, 5 gms
Salt to your taste
Turmeric Powder (Haldi powder/manjal podi) 1tea spoon
Gingly oil (Til oil - Nallennai) 200gms
Coriander seeds (Dhania) 1 tb spoon
Jeerakam 1/2 tea spoon
Fenugreek seeds (Vendayam) 1/2 tea spoon
Ground nuts & or Cashew - 50 grams (if both used, then 25 grams each)
curry leaves - 2 bunch

Preparation Method:

Soak Tamarind in small quantity of water for an hour or so. Make out the tamarind into thick pulp level. Keep aside. Fry the Fenugreek seeds separately into golden color, without oil and make it as nice powder; keep this too to add in the last.

Now, fry the Chilies, Grams, groundnuts, in pure gingili oil to golden color, then add the turmeric powder & mustard seeds at last. Once you got these into golden color, now add the tamarind pulp and stir well in minimum heating. Now add the curry leaves, Asafeodita (Hing - perungayam) and salt. once you get it like a paste or creamy shape, (the more it is solid, the less you can use it for mix in rice), take it out of stove and let it cool. Add the Fenugreek powder at the last and mix it well. By now, you got the the aroma of Iyengar Puliyodarai, a mouth watering smell floats around the kitchen/home!

Now, you got the best of best Iyengar Puliyodarai (Pulihora) or Puliyodharai that is prepared and served in most of the Srivaishnavites' Temple and functions.

Note: This should be prepared only in gingili oil. First, pour 1 tablespoon full of gingili oil in the cooked rice; then mix the above preparation of Puliyadari Mix and spread it evenly; Now, Fried and powdered Fenugreek may be added after mixing the preparation in rice to get added aroma. Shelf life for 15 days. (You can even add the powder of fried ground nuts over the rice to get more tastier smell!)

Warning: This cooked Item contain highest cholesterol proposition, hence persons with high cholesterol level to avoid eating this too much.


Ruler's of Penmai
Registered User
Jul 26, 2012
Dear Viji, Iyengar type ven pongal and puliodarai recipes are very nice. That too venpongal recipe fantastic. thanks viji


Lord of Penmai
Jul 5, 2011
Milagu Orai (Peper bath) iyangar style

1. Cooked Rice – 5 Cups
2. Peper (Milagu) – 3 Tea spoon
3. Red Chillie - 2 Nos
4. Bengal Gram (Channa Dhal - Kadalai Paruppu) – 1 Tea spoon
5. Black Gram (Udid Dhal - Ulutham Paruppu) – ½ Tea spoon
6. Asfoetida powder (Perungaayam) – a pint - just little
7. Musturd (Kadugu) – ¼ spoon
8. Seasame (gingli) oil – 2 spoon

Method of cooking:
Pour two teaspoon of seasame oil (Gingili oil - NalleNNai) in a pan and heat with low flame.

After few minutes of heating, put red chillies, Chanadal, Udid dhal and fry till it gets golden colour and now add the pepper into the pan and fry it.
Grind these but not so nice powder and it should be some what rough and to the size of Rawa.

Mix this powder with cooked rice.
Fry mustard and asfoetida powder with little oil for 3 seconds and mix this also with that rice.

Now delicious Milagu Orai is ready for serving during rainy season.

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