Monday, 30 January 2012

Spicy pongal

  • Rice 1cup
  • Mung dal 1 cup
  • Oil
  • Mustard seeds ½ tsp
  • Cumin seeds 1tsp
  • Pepper corn 4-5
  • Cloves 2-3
  • Curry leaves
  • Cashew nut 10
  • Green chillies 2-3
  • Asafoetida
  • Turmeric powder
  • Salt
  • Grated coconut ½ cups
  • Heat oil in a cooker; add mustard seeds and cumin seeds. Wait till it flutters, then add pepper corn, cloves, curry leaves, cashew nut, green chillies, ginger, asafoetida and turmeric powder. Fry them for one minute. Now add  rice, mung dal, water and salt. Close it with the lid. Cook it for 15minutes. 3 whistles should be enough. 
  • Wait for 15minutes, open the lid and finaly add grated coconut.
  • Serve this with ginger chutney.

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