Porridge
Ven Pongal
வெண் பொங்கல்
Jaffna, India
A savory Tamil rice and moong dal dish flavored with black pepper, cumin, and ghee. It is a comforting breakfast with coconut chutney.
Original eatfuls sticker artwork
What it is
A closer look at Ven Pongal.
A savory Tamil rice and moong dal dish flavored with black pepper, cumin, and ghee. It is a comforting breakfast with coconut chutney.
What to look for
Know it when you find it.
Creamy white rice-dal mixture, ghee sheen, black pepper and cashew garnish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Ven Pongal.
Names around the table
One food, more than one name.
Keep exploring
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Saudi Arabia
Aaseedah
عصيدة
Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
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A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
Agoun
Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
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Ajdova kaša
Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.