ABOUT Puli Pongal / Tangy Rice RECIPE

Puli Pongal is served as prasadam in tamil nadu temples. It is simple version of tamarind rice. It is easy to prepare tastes best with pappads and chips. Broken raw rice is used for making puli pongal which gives unique taste. The rice is boiled with seasonings and tamarind extract. You can get tamarind rice flavour throughout while cooking.

Ingredients Serving: 3

Raw Rice / Broken rice 1 cup
Tamarind lemon size
For Seasoning Sesame oil 1 tbsp
Mustard 1/2 tsp
Channa dal 1 tsp
Urad dal 1/2 tsp
Roasted peanuts
Turmeric Powder
Red chillies 4-5
Hing
curry leaves

Instructions

SOAK LEMON SIZE TAMARIND FOR 15 MINS
RINSE 1 CUP RAW RICE
TAKE REQUIRED SEASONINGS
ADD SESAME OIL. ADD MUSTARD
WHEN MUSTARD CRACKS, ADD CHANNA DAL AND URAD DAL. WHEN IT TURNS TO GOLDEN BROWN, ADD PEANUTS, HING, RED CHILLES, TURMERIC POWDER AND CURRY LEAVES
ADD TAMARIND EXTRACT, 4 CUPS OF WATER AND SALT
WHEN IT STARTS BOILING ADD RAW RICE. PRESSURE COOK FOR 3 WHISTLES. WAIT FOR PRESSURE TO RELEASE. REST PONGAL FOR 10 MINS BEFORE SERVING

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