Food On the Wall

Ven Pongal

“Health is the new fad in India”

Being a Hyderabadi is a boon and a bane. There are eclectic food cuisines present here and one can’t resist to try out all of them.

But Hyderabad is also a victim to obesity and rising cholesterol levels which raise an alarm for a healthy lifestyle. But, alarms don’t work at home. Being a big-time foodie, my mom loves to try out different recipes by mix-matching every ingredient keeping in mind that the taste isn’t spoilt.  

And one day she discovered the cream-colored oats…. 

She looked into them and tried to find out all the different dishes she could cook for us using oats. The fact that oats helps in reducing cholesterol triggered her senses. She tried to try cooking a tasty dish using oats and feed us. She didn’t want our first encounter with oats to be an utter disaster, so she looked for recipes which were simpler and familiar to our tastes.

My dad and I love Ven Pongal, which is a popular south Indian breakfast food prepared with rice and moong daal. After finding out that there are many variants of Ven Pongal like the millets, oats or quinoa Pongal which can be prepared by replacing the rice with millets, oats or quinoa respectively, my mom decided to give it a shot. She had no idea how the oats would have an effect over the taste of Pongal oats versus the taste of the traditional Ven Pongal.

I’ll be honest I didn’t like the texture of the oats when I first saw it and I had no intention to spoil my love for Ven Pongal but I had to give it a try, then I personally felt that this dietary substitution tastes better than Ven Pongal.

It was easy to swallow and tasted a lot better with my mom’s iconic sambhar and coconut chutney. I really loved the beautiful aroma of ghee with tampering of turmeric and balls of pepper in Ven Pongal oats, these elements gave it a finger-licking taste.

And since then I started loving Ven Pongal more than usual. 

Footnotes:

Ven Pongal is a popular south Indian breakfast food prepared with rice and moong daal. It originated in Tamil Nadu but is eaten in all over south india because of its ease to prepare and the great aroma it offers. The term Pongal means to “spill over” or “boil over”. It is also offered to gods & deities as naivedyam (offering to god) not only in south Indian homes but also in the temples, during pujas & on auspicious days like festivals.

 There is also another version of Pongal which is the sweet dish called Sakkarai  while Ven pongal  is the savoury dish. Both the versions of Pongal are offered to Goddess Lakshmi & Durga during Navaratri, Vara Lakshmi puja and even on regular days.

Basically ‘Ven Pongal’ is the south Indian version of Dal Khichdi. It is a comfort food as it can be prepared quickly and is light on stomach.

 
Priya
 
I’m Priya, a part-time blogger, and full-time reader. I own a lifestyle blog where I present my opinions on various topics. I feel that writing is my innate quality and I’d love to express my views for readers all around the world through my articles.
 

 


Priya Pampati

Priya Pampati

I’m Priya, a part-time blogger, and full-time reader. I own a lifestyle blog where I present my opinions on various topics. I feel that writing is my innate quality and I’d love to express my views for readers all around the world through my articles. Priya blogs at www.whitenblackboxes.com
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Priya Pampati

I’m Priya, a part-time blogger, and full-time reader. I own a lifestyle blog where I present my opinions on various topics. I feel that writing is my innate quality and I’d love to express my views for readers all around the world through my articles. Priya blogs at www.whitenblackboxes.com

2 Comments

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    S. Susan Deborah

    Pongal is my favourite breakfast, though I could eat it for lunch and dinner as well. The day I land in Chennai, I ask my amma to prepare pongal for breakfast. Pongal, vadai, sambar and coconut chutney is the best breakfast and is no comparison to any other breakfast!

    Nice piece, Priya and I’m glad that you’re a patron of the humble pongal!

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