Puli Pongal
Puli Pongal
Ingredients
- 2 cups Raw Rice
- Curry leaves A sprig
- Asafoetida A pinch, Kayam
- 3 nos Red chillies Kollamulaku
- 1 tsp Mustard seeds
- 4 - Oil
- 1 tsp Black gram Uzhunnuparippu
- 1 tsp Bengal gram Kadalaparippu
- Salt As reqd
- 1 - Water
- Tamarind Lime sized, Puli
Instructions
- 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.
- 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 with pickle or hot chutney.
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Thanks a lot. I was wanting this for a long time…