CookbookFlavoured Rice

Kattu Pongali

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Moong Dal – 1 Cup

Rice – 1 Cup

Water – 8 Cups

Black Pepper – 1 tsp

Tender coconut – 1/2

Green Chillies – 3 Nos

Coriander Leaves – 2 bunches

Mint Leaves – 2 bunches

Curry Leaves – 1/2 bunch

Desi Ghee/Clarified Butter- 2 tbsp

Cumin & Mustard seeds – 1/2 tsp each

Salt – to taste

Turmeric – a pinch


Cook moong dal in a pressure cooker with 2 1/2cups of water.  You can turn the flame off after 2 whistles.  Parallely on another stove cook rice with 2 1/2 cups of water.  While these two are being cooked chop tender coconut into small pieces, grind pepper, dice green chillies and finely chop coriander & mint leaves.

Kattu PongaliNow put a handi on stove and boil remaining 3 cups of water.  Add 1 tbsp of ghee, salt and turmeric to the boiling water and empty the cooked rice & dal into it.  Let it cook under medium to low flame until all the water evaporates.  Take it off the stove and put a frying pan to prepare tadka.



Kattu Pongali Served with pickle and buttermilkAdd 1 tbsp of ghee to the frying pan and let it melt.  Then add cumin & mustard seeds and wait for it to splutter.  Then add diced chillies, curry leaves, chopped coconut one after the other and fry until it turns into light brown color.  Add pepper powder, finely chopped coriander & mint leaves.  Let it fry for a min and turn off the stove.  Add this tadka to the handi and mix it well.  Serve it hot with any chutney and/or butter milk.

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Rating: 4.5/5 (2 votes cast)
Kattu Pongali, 4.5 out of 5 based on 2 ratings

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