December 13, 2014

Puli Pongal (Tangy Pongal)

A traditional Tamil Brahmin tiffin item that tastes yummy. My grandma used to do it as evening tiffin when we were kids. Such a tasty and mouth watering tiffin and completely a different one from the regular tiffin...


See the recipe of : More Koozh (More Kali)

 










 

 

 

Ingredients for making Puli Pongal:

Rice Kurunai (Rice granules) - 1 cup

Tamarind water - 3 1/2  cups extracted from a small lemon size tamarind

Mustard seeds

Urad dal 2 tea spoons

Chana dal 3 tea spoons

Red chillies 4 or 5

Hing powder 1/2 tea spoon

Curry Leaves 10

Sesame oil 2 tb spoons

Turmeric powder 1/4 tea spoon



 

How to make Puli Pongal:

 

 

 

 

 

 

 

 

 

 

Take raw rice and powder it like rava in the mixie coarsely.  Dont powder it too fine. Sieve it and the Rice rava is ready now.


Heat a heavy bottomed pan with oil. Saute it with mustard seeds. Add the dals, red chillies. When the dals become roasted add the hing, curry leaves and turmeric powder.

 


 

 

 

 

 

 

 

Now add the mentioned quantity of tamarind water and required salt.When the water starts boiling add the rice rava slowly and gently.


Stir it well and keep the flame to low and close the pan with the lid.


 

 

 

 

 

 

 

 

Let it boil for 10 minutes. Then remove the lid and keep stirring till the water dries out completely. Now the Tangy, Puli Pongal is ready to serve with Any traditional Crisps.



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4 Comments
Comments
  1. A VERY NICE & CLEAR NARRATION.EASY TO FOLLOW. LASTLY YOU CAN ADD VENDHAYA MANJAL PODI LIKE WE USED TO DO ADD IN PICKLES.

    ReplyDelete
  2. Super.. I like the way you narrated it. I love this dish

    ReplyDelete
  3. Looks good. Will try it out. Thanks

    ReplyDelete
  4. Love your simple recipes. Tried the dosa made from left over rice, tasted divine. How can I get crisp dosa? Thanks in advance. :)

    ReplyDelete