Pulagam is Andhra cousin of Ven Pongal/Ghee Pongal/Khara Pongal and south Indian cousin of khichdi…As Indian states divide in culture, tradition and food…we see many similar recipes with different names basing on the region…So is our today’s recipe Pulagam. Though I had sweet Pongal many times at friend’s house during festivals…I never tried ‘Pulagam/Pappu Pongal’ till I came to Chennai. As you all know I have got good friends in my apartment from my native and we do keep talking about food and recipes most of the times. When I told them about my recent love for ‘Pongal’ which I had at ‘Global Hospital Canteen’…now don’t look at me like that….sometimes when you are damm hungry even a hospital canteen food tastes glorious….and nothing to worry…I went to hospital for immunization for lil’M.
Though Pulagam/Pongal is a simple recipe, my first attempt was flop…as it turned out hard and not up to the taste. When I told my friends about my flop Pongal attempt, they shared their recipes and tips on making a yum pulagam/Pongal. From that day on I made it many times and I am in total love with this easy to make one pot meal. Simple coconut chutney is all you need to gulp this delectable Pongal. On a busy morning a plate full of hot Pulagam/Pongal is not only a treat to palate but also can be made with no extra work like soaking, grinding, etc.; Pulagam has been one of the most loved and much appearing breakfast recipe in my menu. The lil’M even loves to have this in dinner on weekends….
- 1 cup Raw Rice, I used Sona Masoori
- 2/3 cup Yellow Mung dal
- ½ tbsp. chopped Ginger
- ½ tbsp. Cumin
- ¾ tbsp. Black Peppercorns
- ¼ tbsp. Asafoetida
- 6 fresh Curry leaves, roughly chopped
- ½ tbsp. Salt
- ¼ tbsp. Turmeric powder
- 3 tbsp. Ghee (add oil for vegan version)
- In a pressure cooker, dry roast mung dal until nice light brown and aromatic.
- Take roasted dal into a bowl and add raw rice to it. Wash thoroughly and drain excess water.
- In the same pressure cooker add ghee and when it heats up add chopped ginger, cumin, black peppercorns, roughly chopped curry leaves.
- Fry until curry leaves start to change color. Now add asafoetida. Stir and add drained rice and dal.
- Stir until rice and dal are nicely coated with ghee. Add 6 cups of water along with turmeric and salt.
- Pressure cook for 5-6 whistles. When the pressure settles down gently mash the Pongal using a ladle.
- The consistency of Pongal should be just of like porridge, not too thick or too thin.
- Serve warm with coconut/peanut chutney/sambar. I served it with coconut chutney.
- Add love to make this ‘Pulagam’ taste Yummy.
- Upon cooking if Pulagam/Pongal turns too thick, then add little warm water and mix to get desired consistency.
- Don’t re-heat the Pongal after adding water. Always remember to add warm water to adjust the consistency.
- Pongal will get thick upon cooling so it has to be served hot. You can even add fried cashew nuts on top before serving with a dash of warm ghee.