Puli 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:
- 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.
- Sauté 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.