Puli Pongal

- Submitted by Dahlia

(Tamarind Pongal)

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A traditional rice and lentil dish flavored with tamarind. This is one of the famous pongal variety in southern state of Tamilnadu.

Recipe For Puli Pongal

Ingredients

• Raw rice - 1 cup
• Green gram (Moong) dal - 3/4 cup
• Asafoetida - a pinch
• Salt - to taste
• Ginger - 1" piece (grated)
• Tamarind - a little piece (marble sized, soaked in water)
• Water - 5 cups

For Tempering

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Whole black pepper - 1 tsp
• Curry leaves - 6-7
• Ghee/ Sesame oil - 2-3 tbsp
• Cashew nuts - 6-7

To Powder

• Dry red Chillies - 2-3
• Coriander Seeds - 1 tsp

Method

1. In a pressure cooker, take the rice, moong dal, water, required salt, grated ginger, asafetida and cook for 3-4 whistles.
2. Wait till the pressure is released. The rice should be little overdone.
3. Heat ghee in a small pan, splutter the mustard seeds, cumin seeds, black pepper, curry leaves.
4. Add this to the cooked rice dal mixture after the pressure is released.
5. Fry the cashews in some ghee and add that too.
6. In the mean time, make a powder of the ingredients under 'to powder' and add that to the pongal too.
7. Add the tamarind juice also to the pongal.
8. Mix everything together and cook the rice for another 5-7 minutes for the tamarind to get cooked.
9. Add a spoon of sesame oil/ ghee. Puli pongal is ready to be Served.

Serving Suggestion

• Server the piping hot puli pongal with sambhar, coconut thuvayal and vadai.

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