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.
Ingredients:
- 1 Cup Millet (Little/Kodo/Barnyard/Foxtail Millet)
- 1 Cup Millet (Little/Kodo/Barnyard/Foxtail Millet)
- 1 Cup Millet (Little/Kodo/Barnyard/Foxtail Millet)
- 3.5 Cups of water
- 2.5 Tbsp Tamarind Paste
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 3/4 Tsp Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Oil
- 1/4 Tsp Turmeric Powder
- 1 Tbsp Jaggery
- 1 Tbsp Jaggery
- 1 Tbsp Jaggery
- 2 Tbsp Sesame Oil
- 2 Tbsp Sesame Oil
- 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
Directions:
- 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.
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.
Hi Rama,
Thanks for validating the recipe. The colour speaks for its taste!! Awesome!!