Tuesday, December 28, 2010

Kattu Pongali (Rice Pongal)

What I used:

Rice : 1 cup
Split green gram dal : 1/2 cup
Cashews : 2 to 3 tbsp
Ginger : 1/2 inch (finely chopped)
Pepper corns : 1 tsp
Cumin seeds : 1/2 tsp
Mustard Seeds: 1/2 tsp
Ground pepper : 1/4 tsp
Curry leaves : a few (I didn't put them, 'cause I didn't have them)
Salt : as required
Ghee : 2 tbsp

How I did:
  • Wash rice and dal together and keep aside.
  • Heat two tbsp of ghee in a pressure cooker, add cashews, pepper corns, cumin seeds, mustard seeds, chopped ginger and curry leaves.
  • Saute till the seeds splutter and cashews are nicely browned.
  • Pour 4 cups of water and add salt and ground pepper.
  • When the water comes to boil, add rice and dal and put the lid on with the whistle.
  • Cook for upto three whistles and switch off the stove.
  • Wait for ten minutes, open the lid and mix thoroughly.
  • Serve hot with Sambar or Split yellow dal chutney.

7 comments:

  1. cue presentation...healthy and delicious pongal...my all time fav dish...love to have it at any time...

    ReplyDelete
  2. Nice clicks and tempting pongal....
    Ethu ven pongal thane, name puthusa erukku?
    Kurinji

    ReplyDelete
  3. wow! pongal is our favourite dish for morning breakfast in our house.

    ReplyDelete
  4. Excellent looking Pongal. Ideal for breakfast.


    Deepa
    Hamaree Rasoi

    ReplyDelete
  5. Wow!!!!!!Innovative way to serve the eternal pongal!!!!!!!!!!!!!Following you

    ReplyDelete
  6. The way you have presented it is so lovely. My fav pongal..

    ReplyDelete

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