Puli Pongal

Puli Pongal: Pongal is a popular rice dish in South Indian cuisine and Tamil cuisine of Sri Lanka. Puli Pongal (lit. tamarind pongal) is generally prepared in temples as a prasadam, (an offering made to a deity, as a thanksgiving). The main ingredients are broken raw rice and tamarind and often eaten ad breakfast or dinner in Tamil Nadu.

Ingredients for Puli Pongal:

(serves 4):

• 2 cups broken raw rice
• 1 lemon sized ball of Tamarind
• 2 tbsp gingelly oil
• 1 tsp mustard seeds
• 1 tsp channa dal
• 1 tbsp peanuts
• 10-12 red chillies
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida
• 1 tsp powdered jaggery
• Few curry leaves
• Salt, to taste
• Water, as required

Method for Puli Pongal:

• Soak Tamarind in hot water for half an hour.
• Squeeze out the juice three or four times to extract the pulp by adding water as required.
• Keep aside.
• Keep the ratio 5:2 for tamarind water to broken rice.
• Heat the gingelly oil in a non-stick pan on medium heat.
• Temper the mustard seeds in the hot oil.
• When the mustard seeds splutter, add in the chana dal and allow the dal to brown a little.
• Add in the peanuts, red chillies and curry leaves.
• Sauté for 10-15 seconds.
• Add in the tamarind water and allow it to boil.
• Add in the jiggery and asafoetida and season with salt.
• When the tamarind water boils, add in the broken raw rice while stirring continuously.
• Keep stirring continuously till all the water is absorbed, otherwise it might become lumpy.
• When the water is absorbed, lower the flame; cover and cook for ten minutes.
• Puli pongal is ready to be served.
• Serve hot puli pongal with some papdi or mixture for crunchy texture.

If you have any queries regarding the Puli Pongal recipe, please leave a comment.