Since my visit to Tirumala, I was thinking more of the different prasadams offered in temples and I was remembering the time we had pongal there. It tasted so ultimate. But then of course, in all temples the taste of the prasadam is incomparable.
This dish that I make at home is called simply Pongal, but in Tamil it's called Ven Pongal, and the same variety in Andhra, is called pulagam. Whatever it is called, this is one dish that is very simple yet tastes so good. For all its simplicity, getting that correct texture, in the end, is also very important. The ones we get in restaurant is so soft, yet doesn't stick to the fingers, there is no need to even chew, it just slides down the moment we take a mouthful. Ven pongal is termed great based on this factor on how smooth it goes in. Dad simply likes this so much but always used to complain that it sticks to the fingers.
But mine normally is nonsticky, so am I the one who gets to prepare this. The extra spices that I add make it definitely not Ven Pongal, but it tastes simply great. In my law's place, they have it with Majiga pulusu (Buttermilk), while we eat it with Peanut Chutney.
There are two important factors for getting the final soft texture. First is the amount of water, which for normal cooking is always 2 portions to 1 portion of rice, but an extra glass of water is added to get gooey texture but the beauty in this is, it's not sticky. Secondly, the amount of ghee and oil that's added, if you are not so fat conscious, you can add 1 tbsp extra to get the final texture.
Preparation Time: 15 mins (includes soaking time for rice)
Cooking Time: 15 mins
Cuisine : Andhra
This recipe now part of my eBook, please refer to the details below.
eBook Details:
eBook Name: Flavours from South Indian Kitchen from Cooking 4 all Seasons
Recipes: 15 recipes
Skill level: Easy From Novice to Expert
Labels: Traditional - India, Vegetarian And Wholesome Food
Price: $5.00
Format: PDF
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Dilip says
thanks for visiting my blog...and the lovely comments...thats a great pongal dish...lovely...thanks for sharing
priar's, says
Hi,
ur pongal looks hot and delicious.
Thanks for sharing.
Lata says
I love Pongal. In fact, I am going to cook this in the evening for our guests. I just wrote the menu for tonight's preparations.
Asha says
Sounds like great recipe.Thank you ,I will try it:)
Sharmi says
this in tamilnadu is called parupu sadam. adding onions makes the difference. looks good.
archana says
This looks like a spicy khichdi,never tasted it :)Even I like soft rice in khichdi. Good recipe 🙂
Cynthia says
I like the combination of flavours in this dish.
Suganya says
I have never seen onions added to pongal. But everything else is the same.
Roopa says
onions in pongal is quite different! nice version looks a spicier side of the dish!
Srivalli says
Thanks sena.
Do try this and let me know Lata
Thanks Asha, please do
Hi Sharmi parupu sadam is different. In that they use toor dal, I used moong dal. But then ppl call it with different names I guess
Thanks archana ...in khichdi,vegetables are added along with tomatoes...
Thanks Cynthia
Thanks Dilip for taking time to drop a line
Yes Suganya, normally its not added, this is my addition....the difference is good...when you have time, try it
Kajal says
Attractive Pongal dish......I heard many times about pongal.....but never taste..... it is definitely tasty......:)
Srivalli says
Thanks kajal..do try this and let me know...it sure tastes good.
SteamyKitchen says
YUMYUMYUM!!! I didn't have all the ingredients, but used what I did have and it was great!
Srivalli says
Hi Jaden, I am so glad you tried it out and it came out to your liking
SteamyKitchen says
I didn't have the yellow moong dal or peanut chutney
Srivalli says
hi jaden..you can use split moong dal also...and I will be posting the recipe for peanut chutney...check it out..