Saturday, October 18, 2014

Katte Pongali or Spicy Pongal

Katte Pongali is one of the healthy and tasty rice dishes. It is simple to prepare and is easily digestible from children to aged people. It contains carbohydrates (rice), proteins (split green gram)) and fat (ghee),  vitamins (cashew  nuts) and gives strength to us.
Let's see how to make  Katte pongali.

What you need:

Rice-1 cup
Split green gram or pesara pappu-1/4 a cup or 1/2 a cu
Green chilly-3
Finely chopped ginger-1/4 teaspoon (optional)
Curry leaves-a few
Cumin seeds-1/2 teaspoon
Pepper corns or miriyalu-1/4 teaspoon
Cashew nuts-8
Turmeric powder-a pinch
Asafoetida or inguva-a pinch
Salt to taste
Oil-1 tablespoon
Ghee-3 tablespoons

  1. Dry roast the split green gram and rice for two minutes on a medium flame.
  2. Allow it to cool and wash it with water. Pressure cook it with four cups of water until four whistles by adding turmeric powder, pepper corns, salt and oil.
  3. Let the cooker cool down and heat the ghee in a pan.
  4. Add cashew nuts, cumin seeds, cut green chilly, asafoetida, ginger if you are using and curry leaves one by one and fry it for a minute on a low flame. 
  5. Turn off the stove and add this to the cooked rice and dal. Mix it well and serve it hot with coconut chutney.                                                                                                                                                                                                                                                                                                     Note: You can replace green chilly with dry chilly and pepper corns with pepper powder.                    

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