Salted pongal (south Indian recipe)

Eating hotel food for days together can be boring, as outside food is high in fats, calories and sodium.

Home cooked food is healthy and safe; so why not to cook this simple and traditional recipe ‘salted pongal’. It is nutritious, appealing flavor, exciting taste and aroma; rather it is one pot balanced meal.

Traditionally it is the festive dish on the occasion of pongal festival in south India, served on banana leaf. In my opinion this traditional delicacy is very good for any day. It suits today’s office going and busy modern lifestyle, an excellent food for all of us.

Ingredients:

  • Raw rice: 100 gm. (1 cup)
  • Yellow Mung dal (split green gram)/paasi paruppu: 100 gm. (1 cup)
  • Ghee: 3-4 tablespoon
  • Cashew nut: 12-15no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Black pepper: ½ teaspoon
  • Asafoetida: ½ teaspoon
  • Green chili: 1 no.
  • Ginger: 2” piece
  • Curry leaves: 1 twig

Preparation:

  1. Chop ginger and green chili into small pieces, keep aside.
  2. Coarsely grind the black pepper, keep aside.
  3. Wash rice and dal together and keep aside.

Method:

  1. Take an earthen pot, boil 5 cup of water, when water starts boiling; add mixture of washed rice and dal.
  2. Add salt and turmeric powder along with one tablespoon of ghee, cook until it is done. (About 10-15 minutes). Keep aside.
  3. After tempering/seasoning Salted pongal (south Indian recipe) is ready.
  4. Note: Pressure cooker can be used instead of earthen pot.
  5. Tempering/seasoning:
  6. Take fry pan, put 2 tablespoon of ghee, and fry cashew nut till light brown; take it out and keep aside.
  7. Add cumin seed, sputter it for few seconds; add chopped ginger, asafoetida, curry leaves and green chili; stir fry for few seconds on high flame, add crushed black pepper, put off the flame, Seasoning is ready.
  8.  Add seasoning and fried cashew nut in prepared pongal and stir it.
  9. Now Salted pongal (south Indian recipe) is ready to serve with masala Sāmbhar, ulundu vada, and pickles.
Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Ingredients

Ingredients

add mixture of washed rice and dal

add mixture of washed rice and dal

Add salt

Add salt

Add salt and turmeric powder

Add salt and turmeric powder

Add salt and turmeric powder along with one tablespoon of ghee

Add salt and turmeric powder along with one tablespoon of ghee

cook until it is done

cook until it is done

fry cashew nut

fry cashew nut

Add cumin seed

Add cumin seed

add chopped ginger

add chopped ginger

add chopped ginger, asafoetida

add chopped ginger, asafoetida

 

add chopped ginger, asafoetida, curry leaves and green chili

add chopped ginger, asafoetida, curry leaves and green chili

add crushed black pepper

add crushed black pepper

Tempering/seasoning

Tempering/seasoning

 Add seasoning and fried cashew

Add seasoning and fried cashew

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Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe) is ready

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

Salted pongal (south Indian recipe)

CC BY-NC-SA 4.0 Salted pongal (south Indian recipe) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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