How to make Pongal -

Pongal is a heritage dish cooked in celebration of a good harvest

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Kolum rice, Split skinless green gram (dhuli moong dal)

Cuisine : South Indian

Course : Rice


Pongal

Pongal Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Pongal Recipe

  • Kolum rice soaked 1 cup

  • Split skinless green gram (dhuli moong dal) soaked 1/2 cup

  • Salt to taste

  • Ghee 3 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Black peppercorns 1 tablespoon

  • Cashewnuts chopped 10-12

  • Curry leaves 10-15

  • Asafoetida 1/4 teaspoon

  • Ginger finely chopped 1 inch

  • Coconut chutney to serve

Method

Step 1

Heat a pressure cooker, add kolum rice, split green gram, salt and 4 cups of water, cover the cooker and cook under pressure till 4 whistles are given out.

Step 2

Heat ghee in a non-stick pan, add cumin seeds, black peppercorns, cashewnuts, curry leaves and asafoetida, mix and sauté till cashewnuts turn a light golden.

Step 3

Add ginger and sauté for 2-3 minutes on a medium heat.

Step 4

Open the cooker when the pressure settles completely, add tempering mixture and mix well.

Step 5

Pack the mixture tightly into a bowl and upturn on a serving platter, and serve hot with coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.