Skip to content

Vegetarian, South and Southeast Asian

Ven pongal with coconut chutney

Ven pongal is a South Indian dish made from rice and red lentils cooked together until soft and creamy, finished with a butter infused with cashews, pepper, cumin, and ginger. It serves 4, takes 45 minutes, is very easy to make, and costs €1.40 per serving. The fresh coconut chutney served alongside balances the pepper with a cool, tangy note.

Tonight it's ven pongal, soft rice and yellow lentils cooked with ghee, pepper, and cashews, served with a coconut chutney.

Ven pongal with coconut chutney
Total time
45 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Ven pongal is rice and red lentils simmered together until they melt into each other, almost like a thick, comforting porridge. What makes it special is the seasoned ghee, infused with crushed pepper, cumin, and golden cashews, poured hot right before serving. The result is mild, gently spiced, with crunchy cashews breaking up the soft, creamy rice.

It's a great weeknight dish when you want something hearty without much effort, and kids usually love its mild flavor and soft texture, especially if you go easy on the chili in the chutney. The coconut chutney, fresh and slightly tangy from the yogurt, adds just enough brightness to keep the meal from feeling heavy.

The ingredients

4 people

Pantry

  • Round riceoften in the pantry 200 g
  • Red lentilsoften in the pantry 100 g
  • Black peppercornsoften in the pantry 1 tsp
  • Cumin seedsoften in the pantry 1 tsp
  • Curry leaves 8
  • Cashew nuts 50 g
  • Grated coconut 100 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 50 g
  • Plain yogurt 2 cups

Fruits and vegetables

  • Fresh ginger 1 tbsp
  • Green chili 1

Allergens Lactose, Tree nuts

The step by step recipe

  1. Rinse the rice and lentils together, then cook them in 1.5 liters of salted water until soft and creamy. 25 min

    Lightly mash the mixture at the end of cooking with the back of a spoon.

  2. Blend the coconut with the yogurt, chili, and a pinch of salt for the chutney, then chill it. 5 min

    Add a little water for a creamier texture.

  3. Melt the butter, brown the cashews, then add the crushed pepper, cumin, grated ginger, and curry leaves. 5 min

    The cashews need to be golden before the spices go in, otherwise the spices burn.

  4. Pour this seasoned butter over the rice and lentils and stir gently. 2 min

    Save a few cashews for garnish.

  5. Serve the pongal hot with the coconut chutney. 2 min

    If the pongal thickens while waiting, loosen it with a bit of hot water.

Our tips to get it right

  • Pick red lentils that are bright yellow and not too old, they cook more evenly and give a smoother texture.
  • If the pongal looks too thick at the end of cooking, stir in hot water gradually rather than cold, so the rice doesn't seize up.
  • Taste the chutney before serving and adjust the salt and chili, fresh coconut mellows flavors quickly.

The variations

  • Swap the cashews for roasted peanuts if you don't have cashews on hand, you'll get a similar crunch.
  • For a dairy free version, use coconut oil instead of butter and a plain plant based yogurt in the chutney.
  • For kids, leave the green chili out of the chutney and serve a spicier version on the side for adults.

What to serve it with

  • Hot masala chai
  • Crispy papadums
  • A fresh cucumber salad

Storage

Ven pongal keeps for 2 days in the fridge in a sealed container, it thickens as it cools so loosen it with a little hot water when reheating. The coconut chutney keeps for 1 day in the fridge, it's best made just before serving to stay fresh. This dish doesn't freeze well, the rice and lentils turn pasty once thawed.

Questions about this dish

Can you make ven pongal ahead of time?

You can cook the rice and lentils in advance and prepare the spiced butter right before serving so it stays fragrant. Reheat everything together with a splash of hot water before serving.

Can you use a different lentil instead of red lentils?

Red lentils are ideal because they cook quickly and turn soft and creamy, other lentils would hold their shape more. If you only have green lentils, plan for a longer cooking time.

Is ven pongal very spicy?

No, the dish itself is mild, the heat comes only from the green chili in the coconut chutney. You can easily reduce or skip the chili for a completely mild version.

Can you make this dish without butter?

Yes, you can swap the butter for a neutral oil or coconut oil, the flavor will be a touch less rich but the texture holds up fine. Ghee remains the most traditional choice.

How long does it take to make a ven pongal with coconut chutney?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a ven pongal with coconut chutney?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ven pongal with coconut chutney cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts. Always check the labels of the products you buy.

South and Southeast Asian Cuisines

See all

Recipes with lentils

See all