Puli Pongal recipe
Broken rice pongal in Tamarind sauce
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
1. The water measurement was perfect for this rice kurunai. If the broken rice is a little finer than the one I used, you can add 3 cups of water.
2. This puli pongal tastes yum even though if it is not served hot.