Milagu Ven Pongal Recipe Made With Figaro Olive Oil

In association with Figaro Olive Oil Figaro Olive Oil was first introduced in 1919. Since then, we have grown to be one of the most trusted olive oil brands in the country, offering both extra virgin and pure olive oil.

Join in our celebration as we share great beauty and wellness tips, delicious recipes and interesting facts that let you explore the many ways olive oil can enrich your life every single day.
Archana Doshi
905 ratings.

Milagu Ven Pongal is a dish that is made during the festival of Pongal. But did you know that, it’s a staple breakfast and tiffin dish of southern india? Pongal is a dish made from rice and dal and topped with a tadka of ghee, ginger and crushed black pepper.

If you are looking to reduce the saturated fat in your diet, then Pure Olive Oil is a good replacement for ghee. Olive Oil is loaded with healthy fats, which does not increase your cholesterol.

Serve the Pongal for the Pongal Festival or a Sunday Breakfast along with Sakkarai PongalVada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy to make a complete meal for the festival of Pongal or simply for breakfast.

If you are looking for more South Indian Recipe here are some : 

  1. Thakkali Rasam Recipe (South Indian Tomato Rasam)
  2. South Indian Coconut Chutney (For Idli's & Dosa's)
  3. Homemade Sambar Powder Recipe (South Indian Curry Powder)

Course: South Indian Breakfast
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

40 M

Total in

50 M


4 Servings


  • 1 cup Rice
  • 1 cup Yellow Moong Dal (Split)
  • Salt , to taste
  • Ingredients for Seasoning
  • 2 tablespoons Extra Virgin Olive Oil , plus more
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 inch Ginger , grated
  • 1 teaspoon Whole Black Peppercorns , coarsely pounded
  • 2 tablespoons Cashew nuts , halved
  • 1 sprig Curry leaves

How to make Milagu Ven Pongal Recipe Made With Figaro Olive Oil

  1. To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker. Heat the cooker on medium heat, add a tablespoon of Figaro Pure Olive Oil. 

  2. Add the rice and dal, salt and 5 cups of water. Cover the pressure cooker, place the weight on and cook until you hear a whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally.

  3. While the pressure is releasing, heat a tablespoon of pure olive in a small pan, add in the cashew nuts and roast on low heat until lightly browned. Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves. Turn off the heat and stir all the ingredients in the remaining heat. 

  4. Once the pressure has released from the cooker, stir the prepared seasoning and an additional 2 to 3 tablespoons of Pure Figaro Olive Oil into the rice. Stir until all the ingredients are well combined into the Ven Pongal.

  5. Serve the Ven Pongal for a Sunday Breakfast along with Sakkarai PongalVada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy