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traditional tamilnadu recipe
Published On: 16 Nov 2013
English: Raw Rice
telugu: Pachi Biyyam / Biyyamu
hindi: Arwa Chawal
Konkani: Soorev Orovu / Thando
Oriya: Arua Chaula
for more details, click the name of the ingredient
tamil: Ular Dhraakshai / Kaintha Thratchai / Karuppudraaksha
malayalam: Kismis / Unakku Munthiringa
telugu: Kisimiss / Yendu Dhraksha
kannada: Ona Drakshi / Vonadraakshe
hindi: Khishmish / Kash / Drax
Bengali: Kash / Kishmish
Gujarati: Lal Draksh / Kismis / Drax
Konkani: Khishmish / Suke Dhrakshi
Marathi: Bedane / Manuka
Tulu: Nungel Draakshe
Bengali: Laban / Noone
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
Fry all raw rice, moong dhal and channa dhal for about 2 minutes. Soak the fried mixture for 5 minutes.
Pressure cook for about 10 minutes and keep it aside
In a kadai heat ghee
Fry the cashew and raisins
Add the grated coconut and fry till it turns light brown
Crush the jaggery and add half glass of water and boil it. Remove from flame when it starts bubbling..
Pour this syrup to the cooked rice. Add salt as well and mix well.
To this add the fried cashew, coconut and raisins and mix well.
Open heat again for about 5 minutes. Do not make it dry since the pongal will become solid once it cools off. So remove accordingly.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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