Kaikuthal Arisi Ven Pongal recipe with full video and step by step pictures. This ven pongal is prepared with hand pounded rice, moong dal, ghee, pepper, cumin and cashew nuts.
I have already shared kaikuthal arisi sarkkarai pongal and today another recipe with kaikuthal arisi. I have tried this ven pongal with organic variety and you won't believe this pongal is prepared with kaikuthal arisi. Last month we bought kaikuthal arisi from our friend Annamarial Prem. For the last two years, Annamarial Prem has been running an exclusive organic farm in Tirunelveli for selling their own agro products such as urid dal, moong dal and some rare varieties of rice as well. The taste and quality of their products are more nutritious and at the same time toxins free. I hope you won't be misled by the idea that I am recommending buying these items only from them. It is just to make you understand that in order to confirm the quality of the product before making an attempt to get the desired taste. She told us organic farming requires more attention, time and they have to choose crops and saplings according to the climatic conditions and look for the harvest. Their products have a longer shelf life because they are very careful while choosing the finest crops to yield the best cereal to their customers' satisfaction.
Now coming to this recipe, I have already shared ven pongal, samai ven pongal and foxtail ven pongal with similar methods. Generally hand pounded rice requires more time to cook when compared to regular rice and millets. The rice is soaked for 30 minutes and then drained completely. Then spread in a white cloth for 1 hour, or simply keep it in the strainer and once it is dry grind it in a mixer jar to a coarse powder. This method will reduce the cooking time, plus it gives a smooth texture which tastes perfect for pongal. Then the coarsely ground rice is pressure cooked with moong dals along with salt and water. I have used 5 cups of water for 1 cup of coarsely ground rice and it has worked out well. Allow the pressure to settle down and check the pongal is soft and mushy. Then finally the tempering process. When you make tempering, gently mash the rice with a ladle before you add the spices. Once the cashew nuts and curry leaves are roasted, add the mashed pongal and stir well with the spices. Stop stirring the pongal before it dries completely because it gets thick after 10 minutes. Transfer the pongal to the serving dish and close it with a lid for 10 minutes. Before serving the pongal add 2 tsp over the pongal and garnish with a roasted cashew on the top of the pongal. Serve it warm with coconut chutney or sambar or kichadi .
Check out my other tiffin recipes here
- Black urid dal Dosa
- Aapam - Aapam without yeast
- Ragi flour Upma
- Arisi Upma
- Bottlegourd Adai
- Pepper dosa - Milagu Adai
- Rava Upma
- Semiya Upma
- Rava Dosa
- Ven Pongal
- Saamai Ven Pongal
- Foxtail millet Ven Pongal
- Tiffin Sambar
- Brinjal Kichadi
- Tomato Chutney with green chillies
- Ridge Gourd Sambar
- Pumpkin Sambar
- Instant Tiffin Sambar - Tiffin Sambar without Dal
- Brinjal Kichadi Without Dal
- Coconut chutney with red chillies
- Coconut chutney with green chillies
Kaikuthal Arisi (Hand Pound Rice) Ven Pongal Recipe Details
Prep time : 30 minutes
Cook time : 30 minutes
Serves : 3
Category : tiffin
Author : Muthulakshmi Madhavakrishnan
- 1/2 cup kaikuthal arisi (hand pounded rice)
- 1/4 cup moong dal
- 1/2 tsp cumin
- 1 tsp pepper
- 1 tsp ginger
- 1/2 tsp asafoetida powder (optional)
- few curry leaves
- 4 - 6 tbsp ghees
- salt to taste
Rinse the rice for 3 times. Soak it with 1 cup of water for 30 to 45 minutes.
After 30 minutes, drain the water completely. Then spread it on a white cloth for 1 hour.
After 1 hour add it to the strainer and let it sit till the rice becomes completely dry. It will take around another 1 hour to completely dry.
Now add the rice to a mixer jar. Whip it for 2 times and then grind it with regular intervals. Do not grind it continuously because the rice will turn into flour. Transfer it to a plate.
Heat a kadai for 2 minutes and add the moong dal. Roast the dal well for a few minutes, until you get a nice aroma. Turn off the heat.
Take a pressure cooker and add the ground hand pounded rice. Combine the roasted dal along with the rice. Add 2.5 cups of water (1:5 water ratio). Add required salt and mix well. You can add 1 tbsp ghee to prevent it from foaming. Pressure cook for 3 to 5 whistles and simmer for 5 minutes. Turn off the heat and allow the pressure to settle down naturally.
Open the pressure cooker and check that they are cooked well.
Heat ghee in a heavy bottomed kadai and add cumin and black pepper. When the pepper pops well, add the cashew nuts, chopped ginger and curry leaves.
When all the ingredients are roasted well in the ghee, reduce the heat and add the cooked rice and dal. Add the asafoetida powder and stir well for a few minutes.
Healthy hand pound rice ven pongal is ready to serve.
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