Katte pongali recipe / Kara pongal recipe

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Popular south Indian spicy rice with moong daal .Good when consumed during winter and rainy seasons . Keeps cold and cough at bay . Tastes best with mango pickle. Can also be served with raita .


katte pongali kara pongal recipe
 


 Ingredients:

  • Rice - 1/2 kg
  • Green chilies - 6
  • Crushed pepper - 1 tbsp
  • Cashew nuts - 2 tbsp
  • Chenna daal  - 1 tbsp
  • Urad daal - 1 tbsp
  • Moong daal - 1/4 kg
  • Finely sliced fresh coconut - 1 cup
  • Curry leaves 
  • Red chilies - 3
  • Mustard seeds - 1 tspn
  • Hing - a pinch
  • Cumin seeds - 1 tspn
  • Peanuts - 2 tnspn

Method :

  • Soak washed rice and moong daal for 1/2 hour.
  • Drain the water and in a rice cooker add the rice and moong daal.
  • Add half ltr water ,sliced coconut ,salt and pepper to this .
  • Cover the cooker and cook until four whistles.
  • Let this cool for half hour.
  • Remove the mixture and slightly mash it .
  • Heat 1/2 cup ghee in pan and add red chilies, moong daal , chenna daal , peanuts , mustard seeds , hing , jeera ,curry leaves and cashew nuts.
  • Add this seasoning to the rice and serve . 

The amount of water mentioned above can vary depending upon the rice. All we need to do is ensure that its semi solid . 
Avoid using basmati rice for this recipe.
Also avoid using pepper powder instead of crushed pepper . The coarse crushed pepper gives good taste while chewing .

Do add your comments below if you've tried the dish or if you have any improvements.


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