Monday, October 31, 2011

Sourashtra Ghee Pongal (Steamed rice tempered with spices and nuts) Thoopu pongal

Sourashtra ghee pongal is a traditional variety of rice prepared with cooked raw rice and tempered with spices whole pepper, cumin, cashewnut, dry red chilli using ghee. Ghee pongal is prepared during festive occassions especially diwali a Hindu festival in all Sourashtrian families. Home made ghee/clarified butter gives the best taste. Sambar(spicy lentil gravy/curry) and coconut chutney are the best combination with this delicious rice ghee pongal. Try this recipe at home and Enjoy Cooking!!!


Raw Rice                                      300 gms.
Dry red chili whole                         4 nos.
Pepper corns                                 2 tsp.
Cumin seeds                                  2 tsp.
Asafoetida                                      A pinch
Curry leaves                                   10-12 nos.
Cashew nuts                                   10 to 12 nos
Ghee                                               15 ml.

Oil                                                   10 ml.
Salt                                                 To taste


1. Pick, wash and soak rice for about 20 minutes. Drain. Boil in plenty of boiling salted water until almost done. Drain and keep aside.
2. Heat Ghee and oil in a Kadai . Add a pinch of asafoetida. Add dry red chili, pepper corns,cashew nuts and cumin seeds, cook until cumin seeds and cashew nuts changes color to light brown.
3. Add curry leaves. Stir fry for half a minute. 
4. Add it to cooked rice. Mix thoroughly.
5. Serve with coconut chutney and sambar.


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