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

7. Prepare tempering (tadka) in ghee

Tempering is the flavor crown for Ven Pongal and should be hot when added. Heat 2 tablespoons of ghee (30 ml) in a small pan over medium heat. Add 1 teaspoon whole cumin seeds and a teaspoon of whole black peppercorns; let them sizzle and pop for a few seconds to release oils. Add grated ginger—a teaspoon or so—and a handful of fresh curry leaves; they crisp up quickly and perfume the ghee. Toss in broken cashews (about 1/4 cup) and fry until they turn light golden. If you prefer vegan cooking, use neutral oil or vegan butter and skip the ghee. Be careful not to burn the spices or cashews; remove the pan from the heat just before the cashews reach a deep brown. The sizzling hot tadka poured over the pongal produces the signature fragrance and mouthfeel—peppery heat, cumin warmth, and rich ghee notes that combine into the classic Ven Pongal profile.