Tamarind Pongal or Puli Pongal

Ingredients:

• Rice kurunai - 1 Cup
• Tamarind - 1 small lemon size
• Dry red chilli - 5 to 6 medium size
• Mustard  - 1 tspn
• Channa dal - 1 tspn
• Raw peanut - 1 tblspn
• Curry leaves - few nos
• Turmeric powder - 1/4 tspn
• Asafoetida powder - 1/4 tspn
• Gingelly oil - 2 tblspn
• Salt - to taste

Method:

• Rice kurunai is readily available in shop or you can wash and drain the rice, dry it in a cloth by spreading on it
• This will help to break the rice uniformly , After it dried transfer to a mixie and grind it coarsely, size should be little bit big then sooji
• Soak the tamarind in warm water
• Heat oil in a pressure cooker add mustard after it pops out add channa dal and saute
• After a minute add asafoetida powder,raw peanut , curry leaves and red chilli
• Then add turmeric powder followed by tamarind water, ratio 1 cup rice : 4 cup water ( tamarind + plain water) 
• After it start to boil add salt and rice kurunai mix them well and pressure cook it for 4 to 5 whistle
• Serve the tasty tamarind pongal or puli pongal hot

Be a Fan