Puli Pongal

Cooks in: 20 Minutes Serves: 2 People

Puli Pongal is a Tambrahm dish, generally made for dinner, a slight variant from Puliyodharai. The dish is mushy and served with vadams. I have tried this with little, kodo, barnyard and foxtail millets and all the four are suitable for this dish.


  • 1 Cup ┬áMillet (Little/Kodo/Barnyard/Foxtail Millet)
  • 3.5 Cups of water
  • 4 Tbsp of Puliyogare Powder
  • 2 Tbsp Peanuts
  • 1/2 Tsp Asafoetida
  • 1/2 Tsp Salt
  • 1/2 Tsp Mustard Seeds
  • 1 Tsp Urad Dal
  • 1 Tsp Chana Dal
  • 1 Red Chilli
  • 10 Curry Leaves
  • 3 Tbsp Sesame Oil
  • 1/4 Tsp Turmeric Powder
  • 1 Tbsp Jaggery


  1. Wash and soak the millet in 3.5 cups of water for an hour.
  2. In a Pressure Cooker, add oil and do tempering of mustard, dals, chilli, asafoetida and curry leaves.
  3. Add the soaked millet with water.
  4. Add the puliyogare powder, salt, jaggery and turmeric powder.
  5. Cook for 5 whistles.
  6. Open after pressure settles down.
  7. Serve hot with vadams.

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  1. I have tried it with varagu and Saamai.Today wanted to try it out with Kudhiravali. I added fresh ground puliyogre powder to the tamrind juice. All of us enjoyed this simple but delicious tiffin.

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