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Kattu pongal is a south indian rice and lentil based recipe. The rice is cooked with green gram along with coconut and tamarind water and then tempered with mustard seeds,chillies and curry leaves. A breakfast item, pongal can also be served as a meal with your favorite podi or chutney.
- Clean and wash the rice and dal together and keep aside.
- Heat the ghee in a pan, add the cloves and peppercorns and saute for 20 seconds.
- Add the green chillies and ginger and saute for 30 seconds.
- Add the cumin seeds, curry leaves and cashewnuts and saute till the cashew turns light brown in colour.
- Add the rice and dal mixture and saute for a minute or two.
- Transfer the whole contents to a pressure cooker and add 3 cups of water and mix well.
- Pressure cook on high flame for 3 to 4 whistles.
- Serve hot with more melted ghee on top.
This recipe was contributed by ratnamadhuri on 27 Sep 2011
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