Carrot Pongal

Category: Exotic Rice Preparations
Description: This is a nice variation of the traditional Venn Pongal.
Preparation Time: 20 mins


Rice – 1 ½ cups
RedGram dal(toor dal) – ½ cup
Grated carrot – 1 cup
Coconut milk – 1 cup
Black pepper & jeera powder(coarsely ground) – 1 tablespoon
Turmeric powder – ¼ teaspoon
Salt – to taste
Cashewnut – 15
Ghee – 6 tablespoons
Curry leaves – few sprigs
Jeera ¼ teaspoon (for seasoning)
Boiled fresh peas – 2 tablespoons
Tomatoes – 1 big


Grated coconut – 3 tablespoons
Ginger – 1” piece
Green chillies – 5
Grind the above ingredients to a paste.


1.Heat one tablespoon of ghee in a pan and sauté the grated carrot for few minutes. Remove from the fire and keep aside.
2.Wash the rice and dal in a vessel, add 1 cup of coconut milk, 3 cups of water,the sauted carrot,1/2 teaspoon of asafoetida powder and pressure cook as you cook rice.
3.Heat 3 tablespoons of ghee in a pan, add jeera and cashewnut and when the cashew turns golden brown, add curry leaves,ginger-chilli paste, cut tomatoes and fry on slow flame for few minutes.
4. Add boiled peas,turmeric powder,pepper-jeera powder,salt and the cooked rice and mix gently.
5.Add the remaining ghee, cover and leave it on the fire for few minutes and remove.
6.Serve hot with coconut chutney.