Tamarind Pongal

Tamarind Pongal

Prep: 30 minutes

Cook: 30 minutes

Method: Easy

Course: Rice

Type: British

South Indian style khichdi with tamarind give it perfect tang


  • Tamarind pulp 3 tbsps
  • Rice, soaked and drained 1½ cups
  • Split green gram with skin (chilkewali moong dal), soaked and drained 1 cup
  • Asafoetida 1 pinch
  • Ginger, grated 1 tsp
  • Salt to taste
  • Ghee 4 tbsps
  • Mustard seeds 1 tsp
  • Cumin seeds 1 tsp
  • Black peppercorns 1 tsp
  • Curry leaves 7 to 8
  • Cashewnuts, halved 6 to 7
  • Dried red chillies, roasted and powdered 3
  • Coriander seeds, roasted and powdered 1 tsp
  • Cashewnuts, roasted to garnish


  • Put the rice in a pressure cooker, add split green gram, asafoetida, ginger, salt and 5 cups water, put the lid on and cook under pressure till 2-3 whistles are given out.
  • Heat 2 tbsps ghee in a tempering pan, add mustard seeds, cumin seeds, peppercorns and curry leaves and let the seeds splutter. Add this tempering to the rice-gram mixture in the cooker and mix well.
  • Heat 2 tbsps ghee in the tempering pan, add cashewnuts and fry till golden. Add to the cooker and mix well.
  • Transfer this mixture into a deep non-stick pan. Add roasted red chilli powder and roasted coriander powder and mix well. Add tamarind pulp and mix well.
  • Transfer into a serving bowl, garnish with roasted cashewnuts and serve hot.