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Puri Pongal (Pongal Special)

Ingredients

Raw Rice 2 cups

Curry leaves a sprig

Asafoetida a pinch

Red Chillies 3

Mustard Oil 4 or 5 teaspoons

Urad Dal 1 teaspoon

Channa Dal 1 teaspoon

Salt to taste

Water 1 to 2 glass

Tamarind a small lime size

Method

Soak rice for an hour, half dry in a towel and grind it (one by two) in mixie. Heat oil in a pan, add mustard, after sizzling add red chillies, curry leaves, asafoetida, channa dal, urad dal and salt. Mix the tamarind with water a little concentrated. Add it to the pan and add ground rice and fry. Add more water, mix and close with lid in sim. Open then and there to cup if the rice is cooked, and add water accordingly. The bottom will become dark brown and crisp. Remove from fire and serve with pickle or hot chutney.

 
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