PULI PONGAL
| Servings | Prep Time |
| 8piece | 10minutes |
| Cook Time |
| 10minutes |
|
|
Ingredients
- 2cups raw riceBroken
- Tamarind lemon(soaked in water) a shaped ball
- 1tsp Mustard seeds
- 1tsp Channa Dal
- 5 ChillesRed
- 1/4tsp Asafoetida
- 1/2tsp Turmericpowder
- 5tsp Sesame oil
- sprig Curry Leavesa
- 1tsp Sambhar Powder
- to taste Salt
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.