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Indian Regional Karnataka
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Recipe Name: Puli Pongal  
Category: Indian Regional Sub Category: Tamil Nadu


Prep Time Cook Time Serves
30 mins 25 mins 8



Raw Rice   2 cups
A sprig of Curry leaves  
A pinch of hing  
Red chillies   3 nos
Mustard seeds   1 tsp
Oil   2 tsp
Black gram dal   1 tsp
Bengal gram dal   1 tsp
Salt   as reqd
Water   2 glass
Tamarind   Lime sized


  • 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
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
Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs