Main ingredient: raw rice and Moong dal/ pesara pappu
Preparation and cook time: 25- 30 minutes.
INGREDIENTS:
- 1 cup Raw rice (neatly washed).
- 1/2 cup split moog dal/ pesara pappu.
- 2 and half cups water.
- Salt- to taste.
- ½ tsp sugar (optional).
TO TEMPERING:
- 3 tbsp ghee.
- 1 tsp cumin seeds / jeera/ jeelakarra.
- 1” ginger (slightly crushed).
- 1 tsp black pepper corns/ kali mirch/ miriyalu.
- 10- 20 cashew nuts (broken).
- 2 green chilies (slit length wise).
- 1 big pinch asafetida/ hing/ inguva.
- 1 sprig curry leaves.
PREPARATION:
- Dry roast the moong dal for 2 minutes in a frying pan.
- In a pressure cooker, place neatly washed and drained raw rice and roasted moong dal, salt and sugar with water and mix.
- Pressure cook up to 3 whistles. Keep a side.
- Mean while, heat oil in a small frying pan on low flame.
- Add cumin seeds and pepper corns and cashew nuts.
- As they begin to change color, add green chilies, slightly crushed ginger and saute for a few sec.
- Finally add asafetida and curry leaves and turn off flame.
- Pour this temper over the cooked rice and moong dal mixture and mix well.
Andhra katti pongal is ready to serve.
SABITHA..
Aruna
Apr 16, 2016 @ 07:19:47
I can eat Katte Pongali every day
sabitha
Apr 16, 2016 @ 17:08:32
🙂 🙂
Bhanu
Apr 21, 2016 @ 22:52:28
This is so original and authentic website for homemade food and special foods. I am going to visit often for interesting recipes. Adding it to my favorites.
sabitha
Apr 23, 2016 @ 20:16:37
Thanks for stopping by Bhanu! Any questions feel free to ask me 🙂 🙂