Tamarind Pongal
Ingredients :
- Broken rice - 1 cup
- Tamarind - size of a lemon
- Tumeric powder - 2 tbsp
- Groundnut - Half cup
- Red chillies - 2 to 3
- Curry leaves
- Mustard seeds - 2 tbsp
- Broken rice - 1 cup
- Water
- Oil - 3 tbsp
- Salt - 1 1/2 tbsp
Preparation time :
15 to 20 minutes
Method: 1. Either you can get a broken rice in shop and you can broke the rice using a mixie to the size of a fenugreek seed. 2. Soap the tamarind in warm water for 10 minutes and extract the juice from it. 3. Heat oil and add mustard seeds. 4. After mustard seeds sputter out, add groundnut and fry for sometime. 5. Then add curry leaves, red chillies and tumeric powder. 6. Measure the tamarind juice and add water to it so that it comes to 2 1/2 cups totally. 7. Pour this to the kadai and add salt. 8. When water is boiled well, add the broken rice and mix well with the frying spoon and keep the heat in a medium flame. 9. When broken rice is fully cooked remove from the stove and serve with Onion Raitha. Note : Instead of cooking in a kadai after step 8 this can be kept in a pressure cooker for 2 sounds. But we have to be little careful as it will become black if overcooked.
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