Description
One of the popular breakfast dishes in Tamilnadu.Here i've posted very easy method to prepare pongal.
| Ingredients | |
|---|---|
| 1 cup | Ponni or sona masoori raw rice |
| ½ cup | Moong dhal |
| 3 tsp | Peppercorns |
| 2 tsp | Cumin |
| 1 | Green chilli(chopped) |
| 1 inch | Ginger piece(cut them into fine strips) |
| 1 strands | Curry leaves |
| 10 cnt | Cashews |
| 6 tbsp | Ghee |
| 1 tbsp | Oil |
| Salt (as per taste) | |
| 3¾ cup | Water |
Instructions
Ghee Pongal
Fry the rice and moong dhal(paasi paruppu) in a pressure cooker without
oil for 3 minutes.Change this fried rice and moong dhal to a bowl.
Wash it and soak it in 3 3/4 (three and three by forth) cups of water.
Heat 2 Tbs ghee and 1 Tbs oil in the pressure cooker.Add peppercorns
first,after peppercorns splutter add cumin,green chilli, ginger, curry leaves,
and cashews one by one.Fry for 30 seconds. Now add rice with water.
Don't add salt now.Close the lid and cook till 5 whistles.switch off.
Don't remove from the stove top.
Open the lid after the steam is released from the cooker.Add 4 Tbs
ghee and and salt.Mix them together.Serve hot with coconut chutney
and sambar.
Notes
This type of preparation makes peppercorns and dhal very smooth.
You can use electric rice cooker too.
Comments
2 responses to “Ghee Pongal”
Hi Manoo,
Thanks for u’r suggestions.take care.bye.
kavi.
Hiiiii Kaviarun,
pls try to avoid any wares which hav too much bright designs on it like fruits,letters etc. The actual appearance of the recipe cant be seen. If you check mam is using plain (black or while) wares. Your pic wud luk good then. And the last thing, try avoiding colourful backgrounds. It works trust me.
God Bless
Manoo