millets
Temple-Style Foxtail Millet Ven Pongal (Ghee Pepper & Cashew Pongal)
Silky, aromatic, and rich temple-style Ven Pongal made with Foxtail Millet (Thinai / Korralu), roasted yellow moong dal, crushed black pepper, cumin, ginger, and golden ghee cashews.
Choose Your HealEx Millets For This Recipe
From mineral-rich Foxtail Millet (Korralu) for daily khichdi and pulao, to calcium-packed Finger Millet (Ragi) for traditional mudde, dosas, and healthy drinks, HealEx brings you farm-cleaned, unpolished native millets.
HealEx Foxtail Millet Whole Grain (Korralu)
Unpolished whole foxtail millet grains rich in slow-release complex carbs, dietary fibre, and copper. Ideal for khichdi, pulao, pongal, and curd rice.
HealEx Foxtail Millet Powder / Flour (Korralu)
Naturally gluten-free foxtail flour. Perfect for healthy rotis, instant dosas, idli batters, and porridge.
HealEx Finger Millet Whole Grain (Ragi)
100% natural, farm-cleaned whole ragi grains. Excellent for sprouting, making homemade ragi malt, and fermenting idli batters.
HealEx Finger Millet Powder (Ragi Flour)
Finely milled pure ragi flour packed with calcium and iron. The essential ingredient for authentic Karnataka Ragi Mudde, crispy dosas, and soft rotis.
HealEx Ragi Malt Powder
Traditional wholesome ragi malt mix. Just boil with milk/water and jaggery for kids, active adults, and elders.
Ingredients
11 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Foxtail Millet Whole Grain (Korralu)200g (1 cup raw) Shop
- Yellow Moong Dal80g (0.4 cup)
- Pure Cow Ghee40ml (3 tbsp)
- Cashew nuts (broken)25g (10-12 pieces)
- Black peppercorns (coarsely crushed)10g (1.5 tsp)
- Cumin seeds5g (1 tsp)
- Fresh Ginger (finely chopped)15g (1 tbsp)
- Curry leaves2 sprigs
- Hing (Asafoetida)2g (0.25 tsp)
- Water1000ml (5 cups)
- Saltto taste
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Dry roast yellow moong dal on low flame for 3-4 minutes until fragrant (do not brown). Wash together with HealEx Foxtail Millet and soak for 30 minutes.
- 2
In a pressure cooker, add the soaked foxtail millet, roasted moong dal, 1000ml water, 1 tsp salt, and 1 tsp ghee.
- 3
Pressure cook on medium flame for 4 whistles until the millet and dal are completely soft and mashable.
- 4
Open cooker once pressure settles; gently mash the mixture with a ladle to achieve the signature creamy temple pongal consistency.
- 5
Prepare the classic ghee tempering: Heat remaining ghee in a small pan. Fry cashews until golden brown and drain.
- 6
In the same hot ghee, add cumin seeds, crushed black pepper, chopped ginger, hing, and fresh curry leaves. Let them crackle.
- 7
Pour the sizzling ghee tempering and golden cashews over the hot mashed pongal. Mix thoroughly.
- 8
Serve warm with hot vegetable sambar, coconut chutney, and medu vada.
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