Friday, 8 March 2019

Khara Pongal

chitrannaa.blogspot.com
Preparation Time : 10 Minutes
Cooking Time       :  30 Minutes

Ingredients :


  • Rice  2 cups
  • Green gram daal ( Hesaru Bele ) 2 cups
  • Jeera 1/2  Tablespoon
  • Black Pepper crushed 1/2  Tablespoon
  • Ghee 2 Tablespoon
  • Turmeric powder 1/2 teaspoon
  • Cashew nuts 10-12
  • Slit green chillies 4
  • Finely chopped ginger 1 teaspoon
  • Grated fresh coconut 2 tablespoon
  • ( You can also use finely chopped coconut pieces )
  • Curry leaves 10
  • Coriander leaves  A few
  • Salt to taste






Procedure :

You can cook this directly in a cooker or in a vessel inside a cooker.


  • Wash rice and green gram daal thoroughly in separate containers.
  • In a cooker heat 1 tablespoon ghee.
  • Put in the washed rice and green gram daal in the cooker and saute for 2-3 minutes.
  • Next add 6 cups of water.
  • Put in 1/4 teaspoon of turmeric powder, salt, half of the coriander and curry leaves, grated coconut, 1/4 teaspoon jeera and 1/4 teaspoon crushed pepper seeds.
  • Cook in the pressure cooker for 5 whistles.
  • Once it's cool take out and check the consistency.
  • If it has become thick, add some water and cook on low heat for a few minutes. 
  • In a thick bottomed kadai, heat 1 tablespoon ghee.
  • Add the slit chillies, cashew nuts, ginger pieces, other half of coriander and curry leaves.
  • Saute for a few minutes and add this to the pongal.
  • Serve hot with a spoon full of ghee and Hasi Gojju.








Hasi Gojju :

Ingredients :


  • Jaggery powder 1 cup
  • Tamarind pulp    3/4 cup
  • Fried sesame seeds' powder 1 cup


For Tadka :


  • Groundnut oil 2 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Asafoetida 1 pinch
  • Turmeric powder 1/4 teaspoon
  • Curry leaves 5-6
  • Menthe menasinakai 4
  • Salt to taste


Procedure :

Add water to the jaggery powder and mix well till the jaggery melts completely.
To this add tamarind pulp and fried sesame seeds' powder.
Now add salt and check the taste and adjust the jaggery and tamarind.
It should taste both sweet and sour.
Now make the tadka using all the above mentioned items.
Crush the menthe menasinakai with your hands to make it coarse powder.
Mix to the Hasi Gojju.

The pongal tastes extremely good with both a spoon of ghee and with Hasi Gojju.