Jun 18, 2008

KATTE PONGALI[ven pongal][rice with split moong beans]


Again one more prasadam from tirupathi temple.This is also atraditional rice varirtie from south india and this is a idel break fast easy to cook and helty also.And the recipe is here

INGREDIENTS:-

1cup---rice

1/2 cup--moong dal[split green garm,pesarapappu]

1/4 cup--ghee

1/4 cup-cashew nuts

2teasps-cumin seeds

2teasps--black pepper corns

1 inch peace-ginger chopped

a few curry leaves

a pinch asafoitida[hing,inguva]
salt to taste

METHOD:-

1. mix rice and dal wash and add 4 cups of water do this process in a pressure cooker add chopped ginger and asafoetida,salt
2. heat ghee in a pan fry cashews remove and keep a side then add cumin seeds,black pepper corns,curry leaves let it popup add this to rice cover and cook for 2 whistles.
3.remove from heat and let it cool ,open and add fried cashews mix well
serve hot with coconut chutney or pickle,
I served with brinjal and drumstick stew[brinjal and drumstick pulusu]

6 comments:

RamyaBala said...

You have a nice blog,Will check for your recipes hereafter,Check mine too :)

Suma Rajesh said...

this is quick and simple recipe...pongal looks delicious with ur sidedish...

Andhra Flavors said...

E kattu pongal maa friend chese tecgedu but tanu eppudu coconut chatney and sambar combination anedi. mi pulusu idea kudaa bavundi.
mi katte pongal kaaju tho chaala tempting gaa vundi.
opera house cruies lo water mida velutu chuste chalaa bavuntundi.

kalyani srinivas said...

Just can't thank you enough for this quick and wonderful recipe.

Nenu twice chesanu. Rendu sarlu kooda chala baga kudirindi.

looking fwd to try you other recipes too....

rekhas kitchen said...

Thank you so much Kalyani. I am very glad that you like my recipe.

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