There are certain dishes passed on to us by our moms and grand moms which where a real hit during their times.This puli pongal is one such authentic recipe passed on to me by my paternal grandmom and I still remember how we all would assemble in the kitchen for our share.It tastes yum and would be a real change from the usual tiffin varities you would prepare at home.A traditional tamil Recipe made during evening snack or a wholesome dinner.It would be great when accompanied by crunchy vadams or papads/chips.
INGREDIENTS:
| Broken raw rice | 2 cups |
| Tamarind(soaked in water) | a lemon shaped ball |
| Mustard seeds | 1 tsp |
| Channa Dal | 1 tsp |
| Red Chilles | 5 |
| Asafoetida | 1/4 tsp |
| Turmeric powder | 1/2 tsp |
| Sesame oil | 5 tsp |
| Curry Leaves | a sprig |
| Sambhar Powder | 1 tsp |
| Salt | to taste |
HOW TO MAKE
- Take a pressure cooker or pan and add gingely oil to it.
- When oil gets heated add mustard seeds,channa dal,red chillies,asafoteida powder,turmeric powder and curry leaves one by one.Soak tamarind in water.For 2 cups of rice.2 1/4 cups of tamarind extract would suffice.Tke tamarind extract and pour it to the temperings.
- Now add the broken rice and mix well.Add salt and sambhar powder and close the lid and pressure cook for 3 whistles.
- Once done mix well.Never substitute any oil for gingely oil as it imparts a special flavour to the dish.
- You can serve it as it is or you can put it in a round tin press it.
- Turn it upside down on a plate.
- Cut into squares and serve with papads,chips .
Notes:
1.I have tried this recipe with broken white rice,but you can substitute it with brown rice as well.
2.Another variation would be instead of red chilly or green chilly used in this recipe you can use curd chilly.
1.I have tried this recipe with broken white rice,but you can substitute it with brown rice as well.
2.Another variation would be instead of red chilly or green chilly used in this recipe you can use curd chilly.
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