Seeraga samba ven pongal / சீரக சம்பா வெண் பொங்கல் ver 2

Written by: 7aumsuvai
Ven pongal is a popular breakfast in Southern part of India, which is usually served with sambar, coconut chutney and medhu vadai/urad dal vada. It is usually prepare with raw rice, but in this post you will be watching me prepared with seeraga samba rice (also called biryani rice).

Serves 3 to 5
  • 1 cup – Seeraga samba rice
  • 1/2 to 3/4 cup – Moong dal/Paasi paruppu/yellow lentils
  • 2 to 3 clove – Chopped garlic
  • 2 tbsp –Chopped ginger
  • 1 no – Green chili
  • 1 tsp – Ghee
  • 4 to 5 cups – Water
  • Salt as needed
  • 2 tbsp – Butter
  • 1 tbsp – Oil
  • 1 tbsp – Jeera (cumin seeds)
  • 1 ¼  tsp – Peppercorns (crush it)
  • 10 no’s – Curry leaves
  • 10 no’s – Cashew nuts
  • 1 pinch – Asafetida
Preparation method:
  1. Wash & soak rice and moong dhal for at least 30 mins to 1 hr.
  2. Heat butter and oil in a pressure cook, season it with chopped garlic, ginger, green chili(slit open), cumin seeds, crushed peppercorns, cashew nuts, and curry leaves.Add 4 to 5 cups of water, asafoetida/hing and required salt, bring it to boil.
  3. Add soaked rice and dal, Mix well and pressure cook for 4 to 5 whistles or until cooked. Add 2 to 3 tbsp of ghee, mix well and seeraga samba ven pongal is ready to serve.
  4. Serve hot with sambar, coconut chutney and yummy uluntha vadai. Finally add little ghee on the top before serving.


  • 4 cups of water is enough for perfectly cooked rice. But if you want slightly gooey pongal then add 5 cups of water.
  • Ghee is must in this recipe for perfectly perfect ven pongal.
  • You may always replace seeraga samba rice with raw rice or basmati rice.

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