PULI PONGAL
There are certain dishes passed on to us by our moms and grand moms which where a real hit during their times.This puli pongal is one such authentic recipe passed on to me by my paternal grandmom and I still remember how we all would assemble in the kitchen for our share.It tastes yum and would be a real change from the usual tiffin varities you would prepare at home.A traditional tamil Recipe made during evening snack or a wholesome dinner.It would be great when accompanied by crunchy vadams or papads/chips.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
|
Ingredients
- 2 cups raw rice Broken
- Tamarind lemon (soaked in water) a shaped ball
- 1 tsp Mustard seeds
- 1 tsp Channa Dal
- 5 Chilles Red
- 1/4 tsp Asafoetida
- 1/2 tsp Turmeric powder
- 5 tsp Sesame oil
- sprig Curry Leaves a
- 1 tsp Sambhar Powder
- to taste Salt
Ingredients
|
|
Instructions
- Take a pressure cooker or pan and add gingely oil to it.When oil gets heated add mustard seeds,channa dal,red chillies,asafoteida powder,turmeric powder and curry leaves one by one.
- Soak tamarind in water.
- For 2 cups of broken rice,2 1/4 cups of tamarind water should suffice.Take out the tamarind extract.Add it to the temperings.
- Now add the broken rice and mix well.Add salt and sambhar powder and mix well.
- Pressure cook for 3 whistles.
- Once done mix well.Never substitute any oil for gingely oil as it imparts a special flavour to the dish.You can serve it as it is or you can put it in a round tin press it.
- Turn the plate upside down.
- Cut into squares and serve with papads,chips .
Recipe Notes
Notes:
I have tried this recipe with broken white rice, but you can substitute it with brown rice as well.
Another variation would be instead of red chilly or green chilly used in this recipe you can use curd chilly.
Leave a Reply