Pongal or South Indian Kichadi

Monday, March 8, 2010

I love to make this. This is wonderful combination for a weekend brench. It is very simple and if you invite some one for dinner or lunch. Vada is easy to make and idly is yummy and two minute job if you have batter ready. Pongal is every ones favorite and awesome dish for breakfast ,lunch or dinner.

Rice 2 cups
Moong dal 1 cup
Tumeric powder 1/4 teaspoon
Ginger 1 inch piece
Curry leaves 10 or 1 bunch
Black peppercorns 1/2 teaspoon
Jeera 1/2 teaspoon
Hing 1 pinch
Cashews or peanuts 1 teaspoon
Oil or ghee 1/4 cup
(The more ghee you add the more tasty it is )

1. Wash rice and moong dal. Add and saltturmeric powder and and add three times water .(Here we have 2 cups of rice and 1 cup of dal so add 9 cups of water. This make the pongal soft)

2. Cook the dal and rice in cooker. Transfer the cooked pongal to a big bowl. Add turmeric powder and half cup water and make it more soft and mix well.

3. Cut ginger into very small pieces. (This is optional ) .Heat a pan and turn it medium flame, add ghee or oil add cashews , jeera /cumin , black pepper corns, curry leaves,hing and ginger. When the cashew turns color switch of the stove.

4. Now mix the above tadka or popu with rice and mix well.  Pongal is very tasty when it is hot.


Anonymous said...

This dish was very tasty when i had it in ur home but mine didnt so well bcz i used basamati rice.

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