Main ingredient: raw rice and Moong dal/ pesara pappu

Preparation and cook time: 25- 30 minutes.

ANDHRA STYLE KATTI PONGAL

ANDHRA STYLE KATTI PONGAL

 

INGREDIENTS:

  1. 1 cup Raw rice (neatly washed).
  2. 1/2 cup split moog dal/ pesara pappu.
  3. 2 and half cups water.
  4. Salt- to taste.
  5. ½ tsp sugar (optional).

TO TEMPERING:

  1. 3 tbsp ghee.
  2. 1 tsp cumin seeds / jeera/ jeelakarra.
  3. 1” ginger (slightly crushed).
  4. 1 tsp black pepper corns/ kali mirch/ miriyalu.
  5. 10- 20 cashew nuts (broken).
  6. 2 green chilies (slit length wise).
  7. 1 big pinch asafetida/ hing/ inguva.
  8. 1 sprig curry leaves.

    Andhra Style Katti Pongal

    Andhra Style Katti Pongal

PREPARATION:

  1. Dry roast the moong dal for 2 minutes in a frying pan.
  2. In a pressure cooker, place neatly washed and drained raw rice and roasted moong dal, salt and sugar with water and mix.
  3. Pressure cook up to 3 whistles. Keep a side.
  4. Mean while, heat oil in a small frying pan on low flame.
  5. Add cumin seeds and pepper corns and cashew nuts.
  6. As they begin to change color, add green chilies, slightly crushed ginger and saute for a few sec.
  7. Finally add asafetida  and curry leaves and turn off flame.
  8. Pour this temper over the cooked rice and moong dal mixture and mix well.

Andhra katti pongal is ready to serve.

SABITHA..

 

 

 

 

 

 

 

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