11 Practical Steps for Traditional Ven Pongal (Authentic South Indian Recipe)

10. Troubleshooting common issues

If your pongal is too watery, simmer it uncovered for a few minutes while stirring to evaporate excess water until the desired thickness appears. If it’s too dry or pasty, stir in small amounts of hot water or a tablespoon of ghee to loosen and add silkiness. Grainy or undercooked dal indicates it needs more cooking—return to low heat, add hot water, and simmer until soft. Bland pongal benefits from an extra pinch of salt, a dash more freshly cracked pepper, or additional tempered ghee. Burned flavor is hard to mask; if only the bottom layer is scorched, transfer the top to a clean pot and remix, discarding the scorched portion. To fix over-salted pongal, add unsalted cooked rice or more dal cooked separately and mix. Keep a small pot of hot water nearby during final adjustments; it’s the easiest way to tune consistency without disrupting temperature.