Khara Pongal
This breakfast item is generally had with kadalaka chutney (roasted kadalekai 'groundnut' chutney) or with kathrikai kootu.
1) Take one measure of rice and half measure of moong dal and soak for 15 minutes
2) Keep in cooker and add four measures of water and keep in simmer. Add some rock salt for taste.
3) Now with enough oil+ghee in kadai for seasoning add ¼ teaspoon of grounded pepper, ¼ teaspoon of jeera, ½ teaspoon of finely smashed ginger, 4-5 pieces of cashews and curry leaves. Fry till it roasts enough.
4) Add this mixture now to cooker and close lid and wait till main whistle. Then allow to keep in simmer for 3 more minutes so that the rice cooks well.
5) Stir the entire mixture well (but make sure the rice is not broken to paste while mixing hot)
This breakfast item is generally had with kadalaka chutney (roasted kadalekai 'groundnut' chutney) or with kathrikai kootu.
1) Take one measure of rice and half measure of moong dal and soak for 15 minutes
2) Keep in cooker and add four measures of water and keep in simmer. Add some rock salt for taste.
3) Now with enough oil+ghee in kadai for seasoning add ¼ teaspoon of grounded pepper, ¼ teaspoon of jeera, ½ teaspoon of finely smashed ginger, 4-5 pieces of cashews and curry leaves. Fry till it roasts enough.
4) Add this mixture now to cooker and close lid and wait till main whistle. Then allow to keep in simmer for 3 more minutes so that the rice cooks well.
5) Stir the entire mixture well (but make sure the rice is not broken to paste while mixing hot)
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