Puli Pongal

Puli Pongal is a heirloom recipe made with Broken rice and Tamarind as primary ingredient.  This post is about quick and easy pressure cooker method of this recipe.

Youtube: https://youtu.be/Sn_DIesL5Ks

Pin: https://www.pinterest.com/pin/402931497903749428/

Recipe: Puli Pongal

Preparation Time: 10 minutes

Cooking time : 20 minutes

Yields : 2 cups

Ingredients (Refer Video)

Broken Rice – 1 Cup

Water – 2.5 Cups

Tamarind – 1 lemon size

Sesame Oil – 8 tsp

Mustard – 1 tsp

Dry Red Chili – 2 nos.

Toor Dhal – 1.5 tsp

Urad Dhal – 1.5 tsp

Hing Cake – a small piece

Black Channa – 2 tsp

Roasted Peanuts – 1 tblsp

Methi Powder – ¼ tsp

Curry Leaves - Few

Turmeric -1 tsp

Salt – As needed

Video Preparation

1.       To begin making the ‘Puli Pongal’, prepare the tamarind extract by adding 2.5 Cups of water to tamarind (lemon size) and diluting it.

2.       Wash 1 Cup of broken rice and keep it ready.

3.       Take a pressure cooker and on low to medium flame add 4 tsp’s of sesame oil.

4.       Once the oil is hot, add mustard seeds and as they splutter, add hing cake.

5.       Add dry red chili and fry until they turn brown.

6.       Add toor dhal, urad dhal , black channa dhal and on low to medium flame for 6 -8 minutes. Do not burn the spices.

7.       Add roasted peanuts and curry leaves once the spices are cooked.

8.       Pour the diluted tamarind water to the spices and add turmeric and salt.

9.       Once the tamarind water starts to boil, add broken rice and mix well. Refer Video

10.   Pressure cook upto 3 whistles and turn off heat. Once pressure is off, remove lid, pour a 4 tsp of sesame oil, 1/4 tsp of methi powder and combine carefully.

11.   Let it sit for 20 minutes (Ideal 3 – 4hours) for the flavors to set in.