Kattu Pongali

8 Oct

kattu_pongali
Kattu Pongali.

Pongal is a popular South Indian rice dish made with rice and split moong dal. This is a savory version of pongal having ginger and black pepper. Oil is tempered with cumin seeds, ginger and black pepper. Then rice is cooked in tempered oil along with moong dal till soft.
Makes: around 2 Servings of Pongal.

Ingredients:

Rice 1 1/4 cups
Moong Dal 1/2 cup
Ginger 1 – 2 inch piece
Black Peppercorns 1 tbsp
Cumin Seeds 1 tbsp
Ghee 2 tsps
Salt to taste

Method of preparation:

Separately wash rice and moong dal under running water.
Strain and keep aside.

Peel and mince the ginger.
Heat ghee in a heavy bottomed pan, add cumin seeds, ginger and black peppercorns.
Once cumin seeds change color, pour 3 cups of water.
Bring the water to a bubble, add moong dal.
Cook the moong dal for 5 – 8 minutes, then add the rice and sufficient salt.
Cook covered on medium flame till all the water has been absorbed by the rice.
Alternatively, pressure cook the mixture once the rice is added.
Serve pongal with raw onion chutney or with any chutney of your choice.
Notes: Make sure moong dal is cooked well.

Suggestions: If moong dal is not cooked properly, add water if required and cook covered until dal is cooked.
Variations: Use crushed black peppercorns in place of whole peppercorns if you wish. Add around 5 cups of water for running consistency some recipes call for.
Other Names: Kattu Pongali, Pongal, Khara Pongal, Ven Pongal, Huggi, Melagu pongal.

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7 Responses to “Kattu Pongali”

  1. Suryamani October 8, 2007 at 1:35 pm #

    Also called attesara, I love this with pacchi pulusu

    good recipe, Raji…I like to add karivepa aku too,

  2. kalva October 8, 2007 at 7:38 pm #

    I was thinking of posting this recipe in my blog, Already took the pics, have to put it on my blog soon. I add lots of curry leaves in my kattu pongal. Very nice pics@!!

  3. Nags October 8, 2007 at 9:32 pm #

    i love the way you take ur pics.. nice traditional recipe here. nice 🙂

  4. Mala October 9, 2007 at 2:45 am #

    To compliment this Kattu Pongali~~~~~~
    In a frying pan ~~~~~~~~1. Heat two spoons of ghee -pop mustard seeds & red hot chillies
    2. Add chopped red onions — cook for minute or so
    3. Add thick tamerind pulp and spoonful of tomato puri with a pinch of Turmeric – stir & cook further two minutes covered 4. Add salt + sugar / jaggery according to your taste – Serve

  5. Kaykat October 9, 2007 at 9:05 am #

    This looks great. We often had this with gotsu. Somehow, making it into round balls enhanced the flavors (so much better than just eating as pongal) 🙂

Trackbacks/Pingbacks

  1. Raw Onion Chutney » Talimpu - January 28, 2010

    […] into coarse paste along with green chile and tamarind pulp. This chutney is particularly eaten with pongal / pongali or with deep fried snacks like bonda, vada or with fritters of any sort. Makes: around 3/4 cup of […]

  2. Pongali Fritters » Talimpu - Indian Food Recipes - June 3, 2012

    […] Kattu Pongali or Ven Pongal 1 Cup Fresh Curry Leaves few Leaves Lemon Juice 1/2 tsp Oil for Deep Frying […]

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