Tuesday, July 12, 2011

Pongal savoury

      We are very fond of South Indian cuisine and often I try out various recipes and make some changes according to my requirements and enjoy this very lovely cuisine.So this week it was pongal time and not knowing how my family would enjoy it, I teamed it with kohlrabi sambhar.And it was a hit ! So one more variety on our plate.  :)
Rice                                               1 cup
yellow moong dal                          1/2 cup
Ghee                                              2 tbsp
Bay leaf                                         1 no
Pepper corns                                 6-7 nos
cashewnuts broken                        6-8 nos
chopped ginger                              1 tbsp
cumin seeds                                   1/2 tsp
haldi powder                                  1/2 tsp
Hing                                               1/4 tsp
Curry leaves a few
Salt to taste.
Put dal in a pan and roast till golden brown.
Wash the rice and dal together.
Put about 4.5 cups of water in a pot, add rice and dal,salt and tumeric and cook till the whole mixture is soft but not mashy.There would be a lovely aroma to it by then.
Heat ghee in a pan, add hing, all the spices,cumin and cashewnuts.Saute till golden.
Add the ginger and curry leaves and saute.
Pour it on the pongal , mix and serve hot with ghee if you like.

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