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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:
You have a nice blog,Will check for your recipes hereafter,Check mine too :)
this is quick and simple recipe...pongal looks delicious with ur sidedish...
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.
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....
Thank you so much Kalyani. I am very glad that you like my recipe.
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