Khara Pongal Recipe – South Indian Comfort Food
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Comes the Pongal festival in the state of Tamil Nadu and Pongal dish is a must. Served as a breakfast option and also known as Khara Pongal which means salty in the local language or Ven Pongal, It is a most important south Indian food to mark the Tamil festival. It is also served as offerings to the god and goddess and as a prasadam in many major temples of South India.
If we talk in terms of health and nutrition, the combination of Rice (Carbs) and Lentil(Proteins) along with the spices makes it a complete wholesome comfort food which is much better than any processed cereals. So begin your day with Pongal as the breakfast.
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Ingredients
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Instructions
- Fry the Moong dal a little till you get a light flavour.
- Mix the dal with the rice, add 2 -3 cups of water (the rice should cook very very soft)
- Add turmeric powder, coconut, a few peppercorns and a 1-2 tsp of ghee to the rice and pressure cook till done.
- When done, take a Kadai add sufficient of Ghee to it, more the ghee better it tastes, add jeera, pepper corns and Cashewnut.
- Add the cooked rice mixture, add pepper powder, salt and mix well with the ghee and jeera/Cashewnut.
- The pongal is ready!!! you can add some more ghee at the end if you need. It is best eaten fresh and Hot!!, You can serve it with Coconut Chutney, or Onion/Tomato Raita.
Notes
About the Author
Chef Subhash Jana has 10+ years of culinary experience as Sr. Sous Chef.
He has worked with renowned F&B industry organizations like Taj Bengal, Kolkata, Taj Rambagh Palace, Jaipur, Imperial New Delhi, Hilton Bangalore, Sheraton Maldives and Taj Guwahati.
He shares his knowledge on his blog Fresh Catch Kolkata and facebook page – Culinary Journey with Chef Subhash .
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