For Tempering, Heat Ghee in a small pan, add Black Pepper. Once they begin to crackle, turn off the flame. Add Cumin Seeds, curry leaves followed by the addition of Cashewnuts. Fry until the Cashewnuts turn light brown. Add the tempering to the prepared Ven Pongal and give it a good mix.
Serve Ven Pongal / Khara Pongal hot with Coconut Chutney and Sambar