Neyyi Pongal

Wish you all a very happy New Year ! Welcoming the New Year with the best comfort brekkie of warm neyyi pongal, sambar and tomato pachadi… and is suitable for cold winters in Bangalore.

My first taste of this amazingly simple pongal was when I was a kid. We had gone to Tirumala, the prasadam was Pongal… of course laden with loads and loads of ghee (Neyyi). At my mother’s home, this is a fixed brekkie on every Sunday…


  1. Rice – 1 ½ cups
  2. Yellow moong dal ( Green gram – split and de-husked ) – ¾ cup
  3. 7 cups of water
  4. 4 tbsp neyyi (Desi ghee) – don’t skimp on this! This is the body and soul of the dish J
  5. 1 inch ginger
  6. 1 tsp mustard seeds
  7. 1 tsp cumin seeds
  8. 1 tbsp black pepper corns
  9. 10 cashew nuts.
  10. 10 curry leaves
  11. Salt to taste.

Wash both rice and moongdal, put in a vessel with 7 cups of water and soak for 30 minutes.

Grind the pepper corns to a coarse powder, crush ginger in mortar and pestle and keep aside.

Heat 2 tbsp of ghee in a small kadai, add the mustard seeds and let them splutter. Add in the cumin seeds, coarsely powdered pepper, ginger, curry leaves. Fry for 2 minutes.

Add rice and moong dal with the water in a pressure cooker, pour in the tadka, and add salt. Cook on low heat till you hear 4 whistles. Open after the cooker is cooled down.

Fry the cashews in 1 tbsp hot ghee and pour over the pongsl.

Serve with sambar/ chutney.


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