Puli Pongal / Tamarind Pongal / Tangy Pongal

Puli Pongal

Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few
Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish

Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.


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