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 .

 


 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.