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

6. Mash and check consistency

When the rice and dal are soft, open the cooker and check the texture. Use a sturdy spoon or a potato masher to break down any remaining whole grains until you have a creamy, porridge-like consistency. Some cooks pass the mixture through a coarse sieve for the silkiest result, but gentle mashing by hand is traditional and practical. If the mixture seems too thick, stir in small amounts of hot water—add a few tablespoons at a time until the consistency is velvety and spoonable. The ideal texture holds its shape on a spoon but drips slowly—think thick cream. Taste and add salt now; start with about 1 teaspoon and adjust. If possible, keep the pongal warm while you prepare the tempering so the flavors meld when combined. This mashing step transforms cooked grains into the comforting bowl visitors expect at a Tamil kitchen table.