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. An easy tasty dish which gets ready in a short time.
- 1 Cup Millet (Little/Kodo/Barnyard/Foxtail Millet)
- 3.5 Cups of water
- 2.5 Tbsp Tamarind Paste
- 3/4 Tsp Salt
- 1 Tbsp (Cold Pressed) Sesame Oil
- 1/4 Tsp Turmeric Powder
- 1 Tbsp Jaggery
- 2 Tbsp Sesame Oil
- 2 Tbsp Peanuts
- 1/2 Tsp Mustard Seeds
- 1/2 Tsp Urad Dal
- 1 Tsp Chana dal
- 1/4 Tsp Asafoetida Powder
- 7 or 8 Broken Red Chillies
- 10 Curry Leaves
- Wash and soak the millet for an hour. Drain.
- In a Pressure Cooker, add oil and do tempering of peanuts, mustard, dals, chilli, asafoetida and curry leaves.
- Add water, millet, salt, tamarind paste, turmeric powder and jaggery powder. Close and cook for 4 to 5 whistles.
- Open after pressure settles down. Add a tbsp of sesame oil, mix well and serve hot with vadams.
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