Khara Pongal is one the simplest and comfort breakfast recipe in South India. Pongal is prepared mainly with split moong dal and rice. Sweet and Spicy are the 2 different versions of pongal that are mainly seen. Khara Pongal is a spicy version of pongal .There are 2 different methods used for making spicy version of Pongal , one is Ven Pongal other is Khara Pongal . I’ll share you the other varieties of pongal soon.


Khara Pongal

This type of Khara Pongal , is normally seen in restaurants and also makes it appearance in breakfast menu of most of the South Indian wedding ceremonies. For this Pongal , roasted cumin seeds and black peppercorns are used. Also few uses tamarind juice or milk in preparing Khara Pongal. These are just the slight differences that are made for this original recipe.

Other Variant , Ven Pongal is what we get in Temples as prasad during “Dhanur Masa” as per Hindu Calendar . Dhanurmasa falls from mid December to mid January ,till Sankranti. Where early morning pooja will be performed around Peepal Tree in a temple and have Ven Pongal also known as ghee pongal as prasad.

I’m not a fan of  Pongal but I often prepare this as it consumes very less time. Had few requests from my readers for Khara Pongal hence I’m here with the recipe. Though the name says spicy pongal, it’s not so. It’s just the name given to differentiate between sweet pongal.

Finally serve Khara pongal Hot with Coconut chutney.


RECIPE CARD FOR KHARA PONGAL

Khara POngal
5 from 3 votes

Khara Pongal

Khara Pongal - is a popular South Indian Breakfast prepared using split moong dal , rice and coconut.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: Indian
Keyword: Karnataka, Protein Rich, Rice Varities, South Indian
Servings: 5 People
Calories: 338kcal
Author: Muktha H S

Ingredients

  • 1/2 Cup Split Moong Dal
  • 1/2 Cup Regular Rice
  • 1 Tsp Green chillies ,finely chopped
  • 1 Tsp Ginger ,grated
  • 1/2 Cup Dry coconut , grated
  • 4 Tbsp Oil
  • 5 1/2 Cup Water
  • 1 1/2 -2 Tsp Salt or as required

Dry Roast Powder

  • 1 1/2 Tsp Jeera /cumin seeds
  • 3/4 Tsp Black peppercorns

For Tempering

  • 2 Tbsp Ghee
  • 1/2 Tsp Mustard Seeds
  • 3/4 Tsp Whole Black Peppercorns
  • 1/2 Tsp Cumin Seeds
  • 2 Tbsp Cashews pieces
  • 2 Sprigs Curry Leaves
  • 1 Big Pinch Asafoetida / Hing
  • 2 no Dry red Chillies , Broken.

Instructions

  • Wash and soak rice for 10 minutes,drain and keep it aside.Wash Moong dal and keep it aside.
  • In a pressure cooker, heat 2 Tbsp of oil and fry moong dal lightly for a 1-2 minutes, for this add rice and sauté for 1 more minute.
  • Add grated ginger and finely chopped green chillies, also add pinch of turmeric powder. 
  • Mix everything well and add 5 1/2 cups of water and salt to taste. Pressure cook for 1 whistle.
  • Dry roast Black peppercorns and cumin seeds. Coarsely powder it in a mortar and pestle and set aside.
  • Once pressure is released on its own, add the above coarsely grounded powder and mix well. Adjust water if it’s too thick.
  • For Tempering, Heat ghee in tadka pan and remaining oil, add mustard seeds and black peppercorns.
  • Once it crackles, keep flame on sim, add cashews,dry red chilli, asafoetida,jeera seeds and curry leaves and fry well.
  • Pour tadka over the pongal, add copra/dry coconut mix well.
  • Keep on a medium heat and allow to cook for 4-5 Minutes.
  • Serve it super hot with coconut chutney.

Step by Step Directions for making of Khara Pongal :

Wash and soak rice for 10 minutes,drain and keep it apart.Wash Moong dal and keep it aside.

Khara Pongal
Take a pressure cooker, add 1/8 cup of oil and fry moong dal lightly for a 1-2 minutes,for this add rice and sauté for 1 more minute.

Khara Pongal

Add grated ginger and finely chopped green chillies, also add pinch of turmeric powder. Mix everything well and add 5 1/2 cups of water and salt to taste. Pressure cook for 1 whistle.


Khara Pongal


Dry roast Black peppercorns and cumin seeds. Coarsely powder it in a mortar and pestle.

Khara Pongal


Once pressure is released on its own, add the above coarsely grounded powder and mix well. Adjust water if it’s too thick.

Khara Pongal For Tempering, Heat ghee in tadka pan and remaining oil, add mustard seeds and black peppercorns.

Once it crackles , turn the flame to sim, add cashews,dry red chilli , asafoetida,jeera seeds and curry leaves and fry well.

Pour tadka over the pongal, add copra/dry coconut mix well.

Keep on a medium heat and allow to cook for 4-5 Minutes.


Khara Pongal

Serve it super hot with coconut chutney.

 
Khara Pongal



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9 thoughts on “Khara Pongal”

  1. It’s one of the best khara pongal recipe ,I have come across . Tried this today ,too good , everyone loved at home. Thanks for the recipe mam 👍

  2. hello mam, I tried your pongal recipe yesterday abd it was exactly like the one I tasted in a southindian cafe. loved it and ot was finished within an hour of making it. Thank you so much for such simply delicious recipes.

  3. Delicious recipe ,now I have become a fan of this Pongal. Its so so so yum and light on stomach ,healthy too. Thanks again for this wonder recipe mam. Plz share Restaurant style Dal Kichadi recipe too.

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