Kattu pongali ( Dry Method)

Kattu pongali is like hot pongal in dry form, usually every one knows is  wet hot pongal in andhra and  in tmail nadu  ven pongal but this kattu pongali we call is dry form which tastes good..

 andhra side arya vysyas   well known item,every time i make this with ginger tammarind chutney as side dish to eat..when i was kid my mom used to make this often for breakfast...

Ingredients:  for making Rice

• Rice 1 1/4 cups
• Moong Dal 1/2 cup
• Ginger 1 – 2 inch piece
• Black Peppercorns 1 tbsp
• Cumin Seeds 1 tbsp
• Ghee 2 tsps
• Salt to taste

  For Tammarind and ginger chutney :

•  Tammarind-small lemon size(soaked in little hot water to soften)
•  ginger-half quantity in tamarind
• Jaggery  -1 tsp
• Green chillies or red chillies fried-(3-4)
• salt

Temporing  to rice :
Mustard -1/2 tsp

Split urad dal 1 tsp

chana daal-1 tsp
Cumin seeds 1 1/2 tsp
Pepper corn-1/2 tsp
Ginger chopped -1 tsp
Ghee for temporing
curry leaves few
Red chillies
 
Temporing chutney :
Mustard -1/2 tsp
Split urad dal 1 tsp
chana daal-1 tsp
Cumin seeds  1/2 tsp
Curry leaves few
Red chillies 1 cut pieces

Method :
Rice

 Wash rice and lentils and boil them together in a pressure cooker generally with twice the amount of water as them. Add a pinch of turmeric and salt and cook.

In a pan, heat the oil. Add mustard seeds and other seasoning wait till they pop.

 Add curry leaves, chillies and crushed/uncrushed peppers as the mustard seeds are popping.

 Peppercorns (miriyalyu) are very important ingridient in this particular dish. It gives that unique taste and flavor. I like whole peppercorns instead of crushed because its my wish whether to eat or leave them

 Add this popu/tadka to the rice and mix well. Thats it its ready.

 Serve hot with pickle or cocunut chutney.Generally i do with this ginger-tammarind chutney will go..

This is dry(rice podi ga untundi)method of kattu pongali unlike hot pongal(wet).

Tammarind ginger chutney : 
 
Grind all items needed for chutney in the blender add salt and spice by adjusting taste..add jaggery according to ur taste..put temporing to the chutney.
 
Serve hot hot rice with ginger tamamrind chutney..

This goes to http://gayathriscookspot.blogspot.com/2011/03/puliodharai-and-my-first-event.html for her lovely event" Walking Through The Memory Lane"