| Recipe Name: Puli Pongal |
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| Category: Indian Regional |
Sub Category: Tamil Nadu |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
25 mins |
8 |
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Ingredients: |
| Raw Rice |
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2 cups |
| A sprig of Curry leaves |
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| A pinch of hing |
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| Red chillies |
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3 nos |
| Mustard seeds |
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1 tsp |
| Oil |
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2 tsp |
| Black gram dal |
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1 tsp |
| Bengal gram dal |
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1 tsp |
| Salt |
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as reqd |
| Water |
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2 glass |
| Tamarind |
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Lime sized |
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Method: |
- Soak rice for an hour, half dry in a towel and grind it one by two in mixer grinder.
- Heat oil in a pan.
- Add mustard seeds and when they splutter, add red chillies, curry leaves, asafoetida, Bengal gram and black gram.
- Add salt.
- Mix the tamarind with water to make it into a little concentrated form.
- Add it to the pan and stir well.
- Add ground rice and fry.
- Add more water and mix well.
- Close with lid and cook on low flame.
- Open the lid occassionally to see if the rice is cooked or not.
- Add water accordingly, in order to avoid it being get stuck to the bottom of the pan.
- Remove from fire. Serve hot
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Tags:
rice, tamarind, high carbPuli Pongal,
add , water , gram , pan , rice , lid , tamarind , dal
, curry , mix ,
close , form , stir , ground , fry , make , bengal , asafoetida , black , salt |
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