Tuesday, 21 May 2013

Pongal or Khichidi

Pongal is yet another staple breakfast of south indians. It can be savoured with sambhar or chutney.
I like it with papad and methi sweet and tangy sauce.
There is a slight difference how tamalians make and kannadigas make.
Kannadigas add dry coconut and turmeric to the pongal but tamalians dont. It is again upto you whether to add dry coconut or not.
Now coming to the recipe. I will post methi sweet and tangy sauce.

Raw Rice - 1cup(soaked for 15-20mins),
Moong Dhal - 1/4 cup,
Ghee - 2-3 Tblspn,
Dry coconut - 1/4 cup(grated),
Ginger - 1tspn(grated or chopped),
Green chillies - 1tspn(chopped),
Whole pepper corns - 1tspn,
Cumin - 1tspn,
Asafoetida - a pinch,
Cashew - 2 tspn,
Turmeric a pinch (optional),
Curry leaves - 1 sprig.

Dry roast moong dhal until raw smell goes, and lightly browned.
Add boiled water and cook until dhal mashed.
Once dhal is cooked, add soaked rice, a little turmeric and cook until rice is cooked.
                                          or alternatively,
Cook dhal and rice together in a pressure cooker for 3-4 whistles.
Once cooled mix well and mash lightly with the back of the ladle.

Add salt. Add dry coconut.
In a pan heat ghee, add Asafoetida, jeera, pepper, cashew and fry.
Add grated ginger, green chillies, curry leaves.
Add to the cooked rice and dhal.
Mix well. Serve warm with chutney and sambhar.


No comments:

Post a Comment