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
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.
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.