Whoever knows about Tamilnadu, they should know about pongali also. It is both in sweet and spicy (hot) tastes. Even in south Andhra districts this is familiar item. But procedure differs for Tamilnadu. It is tasty one and we have to eat when this is hot. Otherwise it tastes like rice with dal. Some people like to eat it with coconut chutney, some with ginger chutney, while some with Sambar.
INGREDIENTS:
-1 cup rice
-3/4 cup split moong dal (Polished)
-1/4 tsp jeera
-20 pepper
-1/4 inch smashed ginger (1/4 tsp ginger powder)
-1 chilly
-curry leaf
-1 tsp oil.
-1/4 tsp split urad dal
-pinch of hingh (Optional)
-salt
-cashew (Optional)
-1tbsp ghee (Optional)
-water
-water
PROCEDURE:
-Soak the rice and moong dal together for about one hour( For better taste)
-Take a pressure cooker (Or ant thick vessel) with oil and heat.
-Fry pepper till it splits.
-Add jeera, urad dal, curry leaf, ginger, hingh, and cut chilly one by one.
-Now stain water from rice and dal. Add to the above ingredients. Fry for 5 min. Add salt.
-Now stain water from rice and dal. Add to the above ingredients. Fry for 5 min. Add salt.
-Add 5 cups of water. (1:5) .
-Put the lid and whistle. Cook on low flame.
-Put the lid and whistle. Cook on low flame.
-When 3 whistles come, switch off the flame.( If you are cooking in a vessel, cook till the rice becomes soft.)
-After 5 minutes take off the whistle and check the thickness. The rice will slowly becomes thick after removing from flame. So it should be little watery. If necessary add some water and cook on high flame till the bubbles comes from inside. (After 3 whistles dont wait for more than 5 min to keep it again on the flame as the rice loose its softness.)
-Meanwhile fry cashew in the ghee and pour it in the rice. If you are not adding cashew, then add ghee directly. By the time you take out from the flame, the rice must be little bit liquid form.
-Serve very hot. Serve little at a time and always cover the vessel with lid, so as to serve and eat very hot and tasty.
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