Hi all....KATTUPONGALI.... yummm.. mouth watering for u right!!!! Yes this is a traditional recipe usually done on festival days and in temples they serve as prasadam. This is also a rice recipe served in breakfast and lunch, in either way. Very good for health as moongdal helps in reducing the heat of body and fast cooking recipe too... So prepare this n enjoy.....
Preparation time :15 min
Cooking time : 15-20 min
Serves 2-3
INGREDIENTS
3/4 glass basmati rice/normal rice
1/4 glass moongdal/pesarapappu
3 green chillies, chopped into small pieces
4 red chillies, broken into 1 inch pieces
1 inch ginger, peeled and grated
10 cashews, broken into small pieces,
1 sprig curry leaves
1/4 tsp hing
1 tsp urad dal/minapappu
1 tsp mustard seeds/aavaalu
1/2 tsp jeera/jeelakarra
1 tsp whole black pepper/miriyalu
2 tbsp ghee/oil (goes best with ghee)
salt as per taste
METHOD OF PREPARATION
- First clean the rice and dal together and soak for 10-15 min.
- Take a pressure cooker ( u can cook it in a vessel also) and add ghee. When the ghee is heat add uraddal, mustardseeds, jeera, redchillies and hing.
- Once they splutter add curryleaves, greenchillies, grated ginger,cashewnuts and black pepper.
- Then add the soaked rice and dal, fry for 2-3 min on medium heat so that the rice is coated with the tadka.
- Add 2 and half glasses water and let it boil. Add salt and mix well.
- Close the lid and pressure cook for 3-4 whistles on medium heat until the rice and dal gets soft.
- Once done garnish with 1 spoon ghee and serve hot with tomato/coconut chutney and sambar
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