Puli Pongal

Back to blogging with another edition of BM. For the week 1 it is pongal recipes!!!Margazhi is here and pongal cannot be left behind. This is a type of pongal without the use of green gram dhal. When served hot, it is divine
Rice rawa           1 cup
Gingelly oil         1tbsp
Tamarind            a small marblw sized
Mustard              1tsp
Bengal gram dal   1 tsp
Asafoetida             1/4 tsp
Red chilies             3-4
Curry leaves         few
Turmeric powder  1/4 tsp
Salt                       to taste

Soak tamarind in 2 1/4 cup of warm water for 15 minutes. Squeeze out the juice and measure it. It should be 2 1/4 cups. If it is less , dilute with some water
Heat oil in a pressure pan. When sufficiently hot add the mustard seeds. When they start to crackle , add the bengal gram dhal, red chillies, asafoetida and curry leaves.
Saute for 1 minute and add the turmeric powder and add the tamarind extract. Let it boil for 1 minute
Now add the washed rice rawa, mix well, add salt and close the pressure cooker with the lid, and put on the weight
Cook for 3 whistles 
Serve hot with a chutney of your choice


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