Thursday, May 28, 2015

puli pongal

                                                         Puli Pongal is very traditional recipe that my grand mom taught me. when my mom used to make it at home my mother used to make it really spicy and with a lot of gingelly oil to compensate the spice.It has become my favourite and my make it all dinner parrties at home.since it is very rare people generally like it.I like anything tangy so this is one of my favourites. Lot.Lot of my friends used to ask me if it was upma with puli !!!!??
Puli menas 'Tamarind' and Pongal is mashed up rice.So it is made with broken  raw rice.Those days they used to pound the rice at home but now a days you get it readmade at the stores which is quiet good.



You will Need

  • One cup Broken raw rice
  • One lemon sized ball of Tamarind
  • Two tbs of Gingelly Oil
  • One tsp Mustard seeds
  • One tsp Channa dal
  • One tbs Peanuts
  • Ten to twelve Red Chillies
  • 1/4tsp Turmeric powder
  • 1/4 tsp of Asafoetida
  • One tsp Of Powdered Jaggery
  • Few Curry Leaves
  • Salt to taste

How to

  • Soak Tamarind in hot water for half an hour.I made two cups that is why the qunatity of tamarind looks more.


  •  Squeeze out the juice three or four times and extract the pulp by adding water again and again.


  •  Let the tamarind water be a little watery and be 21/2 times the rice portion.


  •  Heat gingelly oil in a pan add mustard seeds,channa dal and allow the dal to brown a little.



  •  Add the peanuts,red chillies, and curry leaves.saute for just a few seconds.


  •  Add the tamarind water and allow it to boil.


  •  Add salt,turmeric powder,jaggery and asafoetida.





  •  When the tamarind water stars boiling add the broken raw rice slowly.


  •  Keep stirring continously till all the water is absorbed.otherwise it might become lumpy.


  •  Once all the water is absorbed lower the flame and cover and cook for ten minutes.


  •  By now the rice would have got cooked.check for salt if required add a little.


  •  Grease a thali plate with gingelly oil.pour the upma on the plate and flatten it with a wodden laddle.Allow it to cool and cut in to squares.

  • Enjoy the tangy upma with some onion raita.


8 comments:

uma shankar said...
This comment has been removed by the author.
Krithi's Kitchen said...

Love your puli pongal...!
Krithi's Kitchen
Event: Serve It - Festival Potluck

Raja Lakshmi said...

HI,

CAN I USE THE RICE RAWA THAT WE NORMALLY USE FOR PREPARING ARISI UPPUMA?

RAJI

Raja Lakshmi said...

HI,

CAN I USE THE RICE RAWA THAT WE NORMALLY USE FOR PREPARING ARISI UPPUMA?

RAJI

uma shankar said...

Yes raji you can use rice rawa!

Raja Lakshmi said...

HI, MANY THANKS FOR YOUR PROMPT REPLY.

RAJI

Raja Lakshmi said...

PREPARED PULI PONGAL TODAY; DID NOT ADD ASAFOETIDA BUT STILL IT TASTED TANGY AND AWESOME.

RAJI

Janaki Subramanian said...

It is different. Never heard of Puli pongal. will try it soon. The method is given in a very simple and easy to understand with excellent pictures.Thanks Uma