HOW TO MAKE KHARADA HUGGI/ SPICY PONGAL
INGREDIENTS:
SI NO
|
CONTENTS
|
QUANTITY
|
1
|
RICE
|
1 CUP
|
2
|
YELLOW MOONG DAL/ SPLIT GREEN GRAM
|
1/2 CUP
|
3
|
GREEN CHILLI’S
|
5-6
|
4
|
PEPPER CORN POWDER
|
1 TSP
|
5
|
OIL
|
2 TBSP
|
6
|
GHEE
|
2TBSP
|
7
|
DRY COCONUT FLAKES
|
½ CUP
|
8
|
MUSTARD SEEDS
|
1 TSP
|
9
|
CHANA DAL
|
1 TSP
|
10
|
URAD DAL
|
1 TSP
|
11
|
PEANUT( OPTIONAL)
|
2 TBSP
|
12
|
CURRY LEAVES
|
FEW
|
13
|
CILANTRO CHOPPED
|
¼ CUP
|
14
|
TURMERIC
|
1/8 TSP
|
15
|
CUMIN SEEDS
|
1 TSP
|
16
|
HALVED CASHEW NUTS
|
1 TBSP
|
17
|
ASAFOETIDA / HING
|
¼ TSP
|
18
|
SALT
|
TO TASTE
|
METHOD:
Clean and wash the rice, add roasted moong dal with 3 cups of water. (I have taken sona mussoorie) add turmeric and pressure cook upto 3 whistles on medium heat till done.
In a big kadai/open pot, heat the oil, once it is hot; add mustard seeds to splutter, then add cumin seeds, Chana dal, urad dal, fry for 30 second.Then add peanuts and cashew and fry ,add curry leaves, green chilli’s, hing, and sauté it till aromatic.
Then add 2-3 cups of water, cooked rice, dal, and salt stir continuously on medium heat to avoid lumps.
Finally garnish with cilntro and reserved nuts and serve hot and spicy Huggi/pongal with chutney or tamarind curry.
Comments
Post a Comment
please do not post spam link in the box.