Tamarind Pongal


    1-1/2 cups rice, (chawal)
    1 cup Green gram, (moong dal)
    3 tbsp Tamarind pulp,( imli ka gooda)
    1 tsp Ginger, grated,( adrak)
    1 tsp Mustard seeds, (Sarson/rai)
    1 tspWhole black pepper, (Sabut kali mirch)
    1 tsp coriander powder, (dhaniya powder)
    1 tsp Cumin seeds,( jeera)
    6-7 curry leaves,( kadi patte)
    6-7 Cashew nuts, (kaju)
    4-5 tbsp Clarified butter,( ghee)
    2-3 Dry red chillies,roasted and ground, (sukhi lal mirch )
    a pinch of asafoetida,( hing)
    salt to taste, (Namak)

preparation method

In a pressure cooker add rice, moong dal, ginger, asafoetida and salt to taste.
Add 5 cups of water and cook till 3 whistles on high flame.Remove from fire and open the lid.
Heat ghee in a tempering pan.
Crackle cumin, mustard seeds, curry leaves and whole black peppers in this. Add the tempering into the pongal.
Heat some ghee in another frying pan and fry cashewnuts in this. Now add the fried cashew nuts into the pongal.
Now add the red chilli, coriander powder and tamarind pulp into the pongal.and mix well.
Serve the pongal garnished with fried cashewnuts.

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By: Chef Jasmine Dsouza

Show: Namaste Breakfast

Prep:10 mins Cook: 15 to 30 minutes

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