Puli Pongal

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Puli PongalPuli Pongal: Pongal is a popular rice dish in South Indian cuisine and Tamil cuisine of Sri Lanka. Puli Pongal (lit. tamarind pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). The main ingredients are broken raw rice and tamarind and often eaten ad breakfast or dinner in Tamil Nadu.

Ingredients for Puli Pongal:

(serves 4):

  • 2 cups broken raw rice
  • 1 lemon sized ball of Tamarind
  • 2 tbsp gingelly oil
  • 1 tsp mustard seeds
  • 1 tsp channa dal
  • 1 tbsp peanuts
  • 10-12 red chillies
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida
  • 1 tsp powdered jaggery
  • Few curry leaves
  • Salt, to taste
  • Water, as required

Method for Puli Pongal:

  • Soak Tamarind in hot water for half an hour.
  • Squeeze out the juice three or four times to extract the pulp by adding water as required.
  • Keep aside.
  • Keep the ratio 5:2 for tamarind water to broken rice.
  • Heat the gingelly oil in a non-stick pan on medium heat.
  • Temper the mustard seeds in the hot oil.
  • When the mustard seeds splutter, add in the chana dal and allow the dal to brown a little.
  • Add in the peanuts, red chillies and curry leaves.
  • Saut√© for 10-15 seconds.
  • Add in the tamarind water and allow it to boil.
  • Add in the jiggery and asafoetida and season with salt.
  • When the tamarind water boils, add in the broken raw rice while stirring continuously.
  • Keep stirring continuously till all the water is absorbed, otherwise it might become lumpy.
  • When the water is absorbed, lower the flame; cover and cook for ten minutes.
  • Puli pongal is ready to be served.
  • Serve hot puli pongal with some papdi or mixture for crunchy texture.

If you have any queries regarding the Puli Pongal recipe, please leave a comment.

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Puli Pongal
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