Simple Pongal Recipe

Khara Pongal Served with Sambar and Curd

Hi, friends this is the dish I first tasted after reaching TamilNadu, the southernmost state of India. This is one of the many dishes which recognizes the Tamil culture.In the recipe of pongal main ingredient used is rice. This is like Khichdi from North India, but uses some spices that makes it different from Khichdi.Here goes the recipe:

Ingredients:

Rice(boiled) : 2 Cups( about 125g )
Moong Dal: 1 Cup
Black Peeper(whole) : 12-15
Channa Dal- 1 tsp
Urad Dal- 1 tsp
Curry leaves : 10-12
Coconut Grated: 1 Cup
Turmeric Powder: 1 tsp
Mustard Seeds: 1 tea spoon
Cashew Nuts: 10-12
Green Chillies: 2 as required.
Ghee - 1 table spoon

Process:

- Fry the Moong Dal in low flame to release the flavours, and soak for 10 minutes.

- Wash the Raw Rice properly, don't soak.

- In a pressure cooker add the Moong Dal, Raw Rice and Black Peeper. To it add 6 cups of Water.

- Wait for 3 whistles in medium flame.

- After the gas gets released, open the lid and give a quick stir.

- Now heat a pan for preparation of pongal tampering. To it add some ghee.

- Add Curry Leaves, Black Peeper, Grated Coconut, Turmeric Powder, Hing, and Cashew nuts. Fry the ingredients for two minutes in Ghee.

- Now add the tampering to the Pongal and mix well.

- Serve with Curd and Sambar.


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