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  • Hot Pongal

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    July 28th, 2010MammuRice

    Ingredients

    1. White rice – 1 cup
    2. Split green gram/Moong Dal/Pesarapappu – 1 cup
    3. Ginger, finely chopped – 2 tbl sp
    4. Crushed black peppers/pepper powder – 1 tbl sp
    5. Cumin Powder/Jeelakarra Podi – 3/4 tbl sp
    6. Curry leaves – 10
    7. Ghee – 2tbl sp (you can add as much as you like)
    8. Salt – 2 tbl sp
    9. Green Chilies – 2, split
    10. Dried red chilies – 1

    For Coconut chutney:
    1. Coconut – 1/4 (or you can substitute with 1 cup of grated coconut)
    2. Green chilies – 5
    3. Garlic Clove – 2
    4. Cumin Seeds/Jeelakarra – 1/4 tbl sp
    5. Tamarind – 1 inch piece
    6. Salt – 1/4 tbl spoon
    7. Mustard seeds/aavalau – 1/4 teaspoon
    8. Split black gram/ minapappu- 1/2 teaspoon
    9. Curry leaves – 10
    10. Dried red chili – 1

    Cooking Procedure

    1. Soak the moong dal and rice in water for 15-30 minutes and drain all the water.

    2. Heat ghee in a pressure cooker pan, add the ginger, green chilies, red chili, curry leaves and saute for 2 minutes. Add the drained moong dal, rice and saute for 10 more minutes. Add the cumin powder, pepper powder, saute for 1 more minute and add 6 cups of water, salt and pressure cook for 15 minutes or 3 whistles.

    3. Once the pressure is gone, open the cooker and mix the pongal well. If its too thick you can add some water and mix it under low heat.

    Coconut Chutney Preparation:

    1. While the pongal is cooking, saute the green chilies, garlic for 5 minutes with out adding any oil.

    2. In a dry mixer jar, grind together the green chilies, garlic, cumin seeds, tamarind, salt. Now add the coconut pieces or grated coconut and grind for 1 more minute.

    3. Heat oil in a pan, add the mustard seeds, black gram, red chili and let them splutter. Add the curry leaves and turn off the heat. Add this to the coconut mixture and mix well.

    Serve hot with coconut chutney. Sambar also makes a good combination with hot pongal.

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