Traditional Pongal Recipe | पोंगल | FoodFood

This traditional dish is made with rice and lots of love for Tamil New Year.

PONGAL

Ingredients

2 cups Kolam rice, soaked for 20 minutes and drained
½ cup split skinless green gram (dhuli moong dal), soaked for 20 minutes and drained
¾ cup ghee
½ cup cashewnut
1 cup milk
1¼ cups chopped jaggery
¼ tsp green cardamom powder
¼ cup raisins (khishmish)
2 tsps cumin seeds
10-12 black peppercorns
1 tsp finely chopped ginger
7-8 curry leaves
A pinch of asafoetida

Method

1. Break cashewnut into half and set aside
2. Boil 3 cups water and milk in a deep pan. Reduce the heat to low, add rice and split skinless green gram and mix. Cook for 15-20 minutes, mixing in between in every 5 minutes.
3. Once the rice and gram mixture is cooked completely, add ½ cup water to adjust the consistency and mix well. Transfer ½ of the mixture in a bowl and keep aside.
4. Add ⅛ cup ghee in the mixture remaining in the pan and mix well. Add 1 cup chopped jaggery, mix and stir continuously till jaggery melts.
5. Add green cardamom powder, mix and take the pan off the heat.
6. To make tempering, heat ¼ cup ghee in a small pan and add ½ of the cashewnuts and raisin and sauté for a minute.
7. Pour tempering over the jaggery-rice mixture, mix and take the pan off the heat.
8. To make the savoury pongal, add salt, 1 cup water and mix well. Add ⅛ cup ghee, mix and cook for 1 minute.
9. To make the tempering, heat remaining ghee in a small pan, add cumin seeds, peppercorns, remaining cashewnuts and saute for 1 minute.
10. Add ginger and curry leaves, sauté for a few seconds, add asafoetida, mix and take the pan off the heat.
11. Pour tempering on top of the rice-gram mixture and stir well.
12. Transfer sweet and savoury pongal into separate serving bowls and serve hot.


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