2 cups Rice
1 cup Moong dal - Pesara pappu
3 Green Chilies
1" Ginger
Few Curry Leaves
Cashew nuts
1 tsp Jeera
Pepper powder
Ghee
In a tsp of ghee fry moong dal till golden brown and then add rice and fry a little longer.
Transfer into a vessel and wash. Add 1: 2.5 water for the mixture. Add chopped green chilies, ginger, curry leaves, ½ tsp jeera, turmeric and a pinch of ground pepper. Cook in pressure cooker until softly done.
Take 4 tsp of ghee in a non stick pan and add jeera and cashew nuts. When they are nicely done add pepper powder and the previously cooked rice mixture. Add salt and more ghee according to taste.
Pongal can be eaten as is or with pachi pulusu or chutney of choice. A good item for Brunch, quick lunch.
In some areas vegetables like carrots, beans and peas etc. can be added while boiling and it is called "Kichidi".
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3 comments:
Hi, yours is a very interesting blog and I thoroughly enjoyed the section on 'pickles'....they definitely look mouth watering , the photo tutorial was great too. I understand from some or most of the recipes here that you have a covered the coastal Andhra cuisine, so with this in mind I was wondering if you have tasted the 'Annavara Satyanarayan swamy' prasadam, it is made of broken wheat and loads of ghee, would you by any chance have a recipe of this? I've been craving this for a long time now.
Hello Shri,
Thank you very much. We just performed Satyanarayana vratam on Friday and I did the prasadam with godhumarava like in Annavaram. Will post the recipe soon.
Thank you Uma !! very sweet of you :) I'll be waiting for your post.
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