Puli pongal recipe with step-by-step pictures and a video, a traditional recipe made with broken rice and tamarind extract. This puli pongal is a no-onion, no-garlic recipe. It tastes similar to puliyodarai, but a one-pot recipe made using broken rice | arisi kurunai. I haven’t tried this yet, but I have wanted to for a long time. The recipe was shared by a reader of Jeyashri’s kitchen, Mrs. Lakshmi, some time back. I used store-bought arisi kurunai for making this puli pongal. If you want to make it at home, cook the rice and drain the water completely. Dry it in a shady place, inside the house, for 10- 15 minutes. Pulse this in the mixer and use the kurunai to make puli pongal.
Check out my arisi upma recipe to check how to make arisi kurunai at home. Traditionally, puli pongal is made in a uruli (a heavy-bottomed brass vessel), but I made it in a pressure cooker to make it simpler.
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Puli Pongal recipe
Ingredients
- 1 cup Broken rice | arisi kurunai
- Tamarind a lemon sized
- 2 tbsp + 2 tsp Sesame oil
- 1/ 2 tsp Mustard seeds
- 2 tbsp Peanuts
- 1 tsp Chana dal
- 1 tsp Urad dal
- 1 Green chilli
- 2 Dried Red chilli
- 3.5 cups Water
- ¼ tsp Turmeric powder
- Asafoetida a generous pinch
- Curry leaves few
- Salt as needed
Instructions
- Soak a small lemon-sized tamarind in 1/2 cup hot water for 10 minutes.
- Extract tamarind juice using 1 cup of water.
- In a pressure pan | cooker, add 2 tblsp sesame oil.
- Add the 1/4 tsp mustard seeds and 2 tablespoons peanuts.
- Sauté them for a minute, then add 1 tsp urad dal and 1 tsp chana dal.
- Add 2 red chili peppers, curry leaves, and 2 green chili peppers.
- Sauté till the dal turns golden brown.
- Add the 1/4 tsp turmeric powder and asafoetida.
- Mix well and add the tamarind extract. The tamarind extract was about 1.5 cups.
- Add 2 cups of water.
- Add salt.
- Allow this to boil nicely.
- Once it starts boiling, add 1 cup of broken rice.
- Mix well, without any lumps.
- Cover the cooker and pressure cook for 3 whistles.
- Once the pressure is released, open and add 2 tsp of sesame oil.
- Serve with vadams or appalam
Notes
Method with step-by-step pictures :
- Soak a small lemon-sized tamarind in 1/2 cup hot water for 10 minutes.
- Extract tamarind juice using 1 cup of water.
- In a pressure pan | cooker, add 2 tblsp sesame oil.
- Add the 1/4 tsp mustard seeds and 2 tablespoons peanuts.
- Sauté them for a minute, then add 1 tsp urad dal and 1 tsp chana dal.
- Add 2 red chili peppers, curry leaves, and 2 green chili peppers.
- Sauté till the dal turns golden brown.
- Add the 1/4 tsp turmeric powder and asafoetida.
- Mix well and add the tamarind extract. The tamarind extract was about 1.5 cups.
- Add 2 cups of water.
- Add salt.
- Allow this to boil nicely.
- Once it starts boiling, add 1 cup of broken rice.
- Mix well, without any lumps.
- Cover the cooker and pressure cook for 3 whistles.
- Once the pressure is released, open and add 2 tsp of sesame oil.
Serve with vadams or appalam
