kai kuthal arisi  pongal /hand pound rice pongal

Already done with usual sakkarai pongal for thai pongal at my space and nowadays am trying some ways to have hand pound rice/kaikuthal rice regularly!atleast weekly once but not as such as boiled rice but as snacks and even as desserts.The soaking time and cooking time is little longer and water needed is the triple the amount than the usual especially for pongal.There is some difference between brown rice and hand-pound rice for hand pound rice it is lightly polished and for brown rice its a full unpolished rice.A wide variety of rice are available in the market mostly inorganic and when its inorganic its cheap compared to organic rice but organic is most recommended!not at all economical which every one can buy it and make their living.Many does not like adding edible camphor even to sweet dishes but I like the taste and aroma it gives and adding jaggery depends upon ones the taste if you like to be less sweet then reduce!for this kai kuthal rice pongal jaggery should be not less and not too high.The ghee added also varies as I add little more(not too much) to have that real flavorful pongal.

kai kuthal arisi  pongal /hand pound rice pongal

INGREDIENTS:

Kaikuthal arisi/hand pound rice – 1 cup
Moong dal/pasiparrupu – 3-4 tbsp
Jaggery – 1 cup
Cardamom powder/elachi – 1 tsp
Pacha karporam/edible camphor – a small bit
Dry ginger powder/sukku – 11/2 tbsp
Ghee for tempering
Cashews and kismis/dry grapes – 2- 3 tbsp

METHOD:

SOAK RICE AND DHAL SEPERATELY

PUT TOGETHER

BOIL WATER AND PRESSURE COOK RICE AND DAL

BOIL JAGGERY WITH LITTLE WATER FILTER MIX POWDERS

ADD SYRUP

MIX AND COOK

TILL MUSHY AND COMBINED

DO SEASONING WITH CASHEW AND GRAPES

1.Before soaking wash both dal and rice very well.
2.Soak dhal separately for 1/2 hour and the rice 6-7 hours.
3.Drain both and keep.
4.Boil 4 cups of water when it boils add rice dal mixture and pressure cook.
5.In between boil jaggery with little sprinkles of water.
6.when it dissolves filter add elachi powder,dry ginger and edible camphor mix and keep ready.
7.Now after pressure is released mash well add this jaggery syrup.
8.Stir in for some time till all combined and cooked.
9.Add ghee in a kadai add cashews and kismis and add to this pongal and serve.

kai kuthal arisi pongal /hand pound rice pongal

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Prep Time 7 hours hrs

Cook Time 30 minutes mins

Ingredients

  

• Kaikuthal arisi/hand pound rice - 1 cup
• Moong dal/pasiparrupu - 3-4 tbsp
• Jaggery - 1 cup
• Cardamom powder/elachi - 1 tsp
• Pacha karporam/edible camphor - a small bit
• Dry ginger powder/sukku - 11/2 tbsp
• Ghee for tempering
• Cashews and kismis/dry grapes - 2- 3 tbsp

Instructions

 

• Before soaking wash both dal and rice very well.
• Soak dhal seperately for 1/2 hour and the rice 6-7 hours.
• Drain both and keep.
• Boil 4 cups of water when it boils add rice dal mixture and pressure cook.
• Inbetween boil jaggery with little sprinkles of water.
• when it dissolves filter add elachi powder,dry ginger and edible camphor mix and keep ready.
• Now after pressure is released mash well add this jaggery syrup.
• Stir in for some time till all combined and cooked.
• Add ghee in a kadai add cashews and kismis and add to this pongal and serve.
  

Notes

Sometimes even some more water may be needed according to rice quality.
Soaking rice is more important which makes the rice to cook quick and soft.
Adding camphor is optional but it gives nice lift to this pongal.

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