Puli Pongal

77 year old Mrs.Mani shares this age old recipe. What’s beautiful is that she passed down her handwritten recipe note.

Ingredients:

• 1 cup rice rava as used in “rice upma”
• Tamarind 1 small lemon size
• Sesame oil 2 tablespoons
• Turmeric powder 1/4 tsp
• salt to taste

Tempering

• Mustard – 1/2 tsp
• Chana dal – 1 tsp
• Urad dal – 1 tsp
• Peanuts – 1 tbsp
• Hing – 1/2 tsp
• Red chillies – 4 spilt
• Curry leaves

Method:

1. Make tamarind water with 3 1/2 cups water
2. Heat pressure pan, add sesame oil and temper with all the above ingredients mentioned for tempering
3. Add tamarind water, salt, tamarind per, peanut size jaggery ( optional)
4. Add the rice rava, mix well.
5. cook for 3 whistles, simmer in low flame, keep for 3 to 5 mins
6. serve hot with fried papad, vadam or chips

There are plenty of heirloom recipes like this on our YouTube channel. Subscribe to our channel and stay tuned.

Here is a Kathrikkai Gosthu recipe video that can pair with this Puli Pongal

Recipe contributed by

Ms. Bala Mani  is a fabulous cook at age 77,  sent us these hand written notes through her daughter Ms. Raji Hari specially for this seasonal recipe section. Her daughter Ms. Raji Hari’s social media is   Raji’s Soul Focus – Instagram rajissoulfocus

Disclaimer:

The information  or data  made available on Puliyogaretravels.com website are provided “AS IS” without warranties of any kind, Puliyogaretravels.com specially disclaims any representations and warranties including without limitation, the implied warranties on fitness for a particular purpose. 

Puliyogaretravels.com makes no warranty, representation or guarantee as to content, sequence, accuracy, timeliness, completeness, truthfulness and positioning of the information or the sources that the information may be relied upon for any reason.Under no circumstances, Puliyogaretravels.com shall be liable for loss or damages whatsoever whether is contract, tort or otherwise from the use of, or reliance on the information or from the use of Internet generally.