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Tuesday, January 15, 2008

Khara pongal


Ingredients:

Green gram dhal (split) (also known as hesar bele in kannada)-1 cup
Rice - 1 cup

For Tadka:

Oil-2 tblspn
Jeera-2tspns
Hing-one pinch
Pepper coarsely crushed-3tspns
Green chillies - 4-5 split (it depends on the spicyness of chillies)
Turmeric-½tspn
Cashewnuts -½ of handful split them and break them in pieces
curry leaves- chop them to enhance flavour
Milk- ½ cup
Ghee -2 tspns
Salt as per taste

Procedure:

1. Pressure cook the dhal n rice with little more water then usual.
2. Take oil in a big kadai(pan) , add jeera, hing, pepper crushed, chilles,
curry leaves, add the dhal and rice mixture, salt, little turmeric, mix them well.
3. Lower the flame and add the milk and mix well.
4. Just before serving add ghee and serve it hot with hasi(raw) chutney.

5 comments:

aswapathi said...

RECIPE MAY NOT BE GOOD. YOU ARE NOT FRYING THE DHAL. BETTER TO PUT PEPPER WHOLE RATHER THAN POWDER IT.

Veda Murthy said...

Mr.Aswapathi...

The reason why we dont fry the dhal at our home is because we dont like our pongal dry. We like it liquidy and if you want it like the one served at hotels we prefer to do it this way. It's totally your choice. This is how we prepare it in our home. Also I have mentioned slightly coarse powder not a fine powder. Fine powder and coarse powder do make a difference. You can also add it whole if you choose to!

New year Wishes and Regards,
Veda

Anonymous said...

Dear Veda,
I tried your recipe and it came out very well. My family simply loved it.

Thanks,
Asha

Anonymous said...

Hi Veda ,
I'm really excited to try your recipe for my guest Tom... But I have a dought ... Why do u add milk to it in the final stage

Veda Murthy said...

This recipe is from my mother-in-law. she learnt it from her mother. Milk just adds richness and creaminess hence making it very tasty.