Friday, September 4, 2009

Pongal & Chutney - A simply great combination

  • Are you tired to cook something complicated, and want to wind off cooking something very easy not compromising on the quality of food?
  • Are you tired after having heavy foods for a couple of days and longing for some simple-food?
  • Are you just recovering from fever, with your taste buds craving for something hot and tasty, but do not want to spoil your health with anything spicy or fatty?
  • Are you just feeling low and want something to lift your spirits up?

If you answer yes to anyone of the above, then here’s the remedy - prepare a bowlful of pongal, and have it hot - real hot with crispy tempering and freshly prepared simple chutney.

Pongal is something that can be made in a variety of ways, with a variety of add on ingredients, and whatever way you make it, it’ll surely taste good. And will definitely make you feel good, lift your spirits up and of course fills up your tummy too. Dont forget to serve with a spoon of ghee poured over the hot pongal!

Here’s a simple version of the simple food - Pongal...


Preparation time : 10 min
Cooking time : 15 min
Serves : 4 -5

Split moon dal - 1 cup
Rice - 1 cup
Ghee - 1 tbsp
Ginger - 1”cube, grated
Cumin seeds - 1 tsp
Coconut - 2 tbsp, grated
Green chilies - 3-4
Coriander leaves - 3-4 strands
Turmeric - 1 pinch
Hing - 1 pinch
Salt to taste
Water - 6-7 cups (or more if you want it more watery)

For tempering:
Ghee - 2 tsp
Black pepper - 1 tsp
Cashewnuts - 2 tsp

• Wash rice thoroughly and keep aside
• Grind raw cumin seeds, coconut, green chilies, coriander leaves, turmeric and hing into a coarse paste without adding any water
• In a pressure pan, heat ghee
• Add split moon dal and fry till light golden, till it gives out an aroma
• Add the grated ginger, ground mixture and stir for a few seconds
• Add washed rice, water and cook in the pressure pan for 3 whistles

• Heat ghee in a pan
• Add black pepper and allow to sputter
• Turn the heat low, add cashew nuts and stir till they turn light golden color
• Add this to the pongal prepared, just before serving, to retain the crispness of pepper

Tips n Tricks:
• Dry grated coconut can be used instead of grinding the fresh coconut with chilies, etc

• Add enough water - more than 4 times the quantity of rice and dal combined, to have a watery consistency

And this is the chutney that best goes with pongal...
White Chutney

Preparation time : 5 min
Cooking time : 5 min
Serves : 4 -5

Coconut - 1 cup, grated
Green chilies - 5-6, depending on taste
Ginger - ½” cube
Asafoetida - a big pinch
Cooking oil - 1 Tsp
Fried gram dal - 2 Tsp
Tamarind - a small marble sized ball
Salt - ½ Tsp or as per taste

For tempering:
Cooking oil - 1 Tsp
Curry leaves - A few strands
Mustard seeds - 1 Tsp

• Roast green chilies and asafetida in a tsp of oil, till the chilies become crisp
• Grind the above with all other ingredients, adding a little water if needed
• Transfer the ground chutney to a serving bowl
• Heat the oil in a pan, add mustard and allow to splutter
• Add asafetida and curry leaves
Garnish the chutney with tadka

Tips n Tricks:
• Do not make the chutney too smooth – a little coarse consistency will give a better taste


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  2. Hey, u got a good collection of recipes here.. and great pics too.. will come back..


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