Pongal is a very easy breakfast which is healthy as well as hassle free to prepare. Unlike the most of the variations of pongal, the rayalseema style pongal uses onions and tomatoes. Wondering, what do onions and tomatoes have to do with pongal? Trust me, you will change your opinion once you taste this flavorful rayalseema style pongal, which is commonly referred to as pulagam, in the local dialect.
Raw Rice - 2 cups
Moong Dal - 1 cup
Water - 7-8 cups
Turmeric Powder - 1/4 tsp
Salt - as per Taste
For the Tempering:
Oil or Ghee/Clarified Butter - 2 tbsp
Cinnamon - 2 inch piece
Cumin Seeds - 1/2 tsp
Whole Pepper Corns - 1/4 tsp (can also use pepper powder, instead)
Giner - 2 tsp, finely chopped
Green Chillies - 4-5, split length wise
Onions - 1, medium sized, sliced length wise
Tomatoes - 1, medium sized, sliced length wise
Curry Leaves - 5-6
Method of Preparation:
1. Wash the rice and moong dal, drain the water.
2. Add the washed rice and dal along with the appropriate amount of water to a pressure cooker.
3. In a small pan, heat the oil and add the cinnamon, cumin seeds and pepper corns. Once the seeds start spluttering, add the sliced onions and sliced green chilies. Fry for a minute or two.
4. Add the chopped giner and curry leaves, fry for a minute and add the chopped tomatoes.
5. Fry for 2 minutes and add this mixture to the pressure cooker.
6. Add the turmeric powder and salt, mix well.
7. Pressure cook till the pongal is done.
8. Serve the Rayalseema style pongal, hot with groundnut chutney or groundnut rasam.
Sending this recipe to the event 'Two For Tuesdays'