Puli Pongal (Tamarind Pongal) Recipe

By | Published , Last Updated on | Pongal, Rice | No Comment

A traditional pongal recipe with Tamarind extract. Best served with papad or chips.

puil pongal

Raw Rice – 200 gms
Tamarind – 1 lemon sized ball
Dry Red Chillies – 2
Mustard Seeds – little
Bengal Gram Dal – little
Turmeric Powder – little
Curry Leaves – few
Asafoetida Powder – little
Oil – 100 ml
Salt as per taste

1. Grind the rice to a coarse rava consistency.
2. Add enough water to the tamarind and extract a thick liquid (about 1 cup).
3. Heat oil in a pressure cooker.
4. Fry the mustard seeds and red chillies for 30 seconds.
5. Add the turmeric powder, asafoetida powder, salt, bengal gram, curry leaves and stir well.
6. Add the broken rice and tamarind extract.
7. Add some water (for 1 cup broken rice add 4 cups of water) and stir well.
8. Cover with the lid and pressure cook until 3 whistles.
9. Remove and serve hot with papad, potato chips or onion raita.

image via The Hindu

Feel free to comment or share your thoughts on this Puli Pongal (Tamarind Pongal) Recipe from Awesome Cuisine.

3 thoughts on “Cheese Corn Balls

  1. Praveen Kumar said on May 9, 2017 at 4:21 pm

    You can use standard Britannia cheese that you get in the super market.

  2. Radhika said on May 8, 2017 at 12:28 pm

    Which cheese did you use?

  3. Maniparna Sengupta Majumder said on September 29, 2014 at 1:34 pm

    Sounds delicious…will try it out sometime… 🙂

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