Pongal / Kattu Pongal


Rice – 1 cup

Moong Dal – 1/2 cup

Water – 4 cups

Ghee – 2 tb sp

Cumin seeds/ Jeera – 1/2 tb sp

Pepper corns powder – coarse – 1 teaspoon

Cumin powder – 1/2 teaspoon

Asaftodia – 1/4 teaspoon

Curry leaves – 4 to 5

Cashew nuts – 2 tb sp

Salt – to taste


  • Mix rice and moong dal in a bowl and wash twice
  • Transfer them in pressure cooker and add 4 cups of water
  • Cook it for 3 whistles
  • For tempering
  • Add ghee and fry cashew nuts in tempering pan and take out in a cup
  • Now add cumin/jeera let them splutter
  • Add peppercorns powder,asaftodia,cumin powder and curry leaves
  • Saute for few seconds
  • Add this tempering, salt and cashew nuts in cooked rice that is Pongal
  • Mix them well and Pongal is ready to serve
  • Serve it hot with fresh coconut chutney/Β Coriander Coconut Chutney / Kothimeera Kobbari Chutney
  • South Indian Breakfast Recipe πŸ˜‹πŸ˜Š
Pongal/ Kattu Pongal πŸ˜‹πŸ˜ƒ

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