A Delicious South Indian Puli Pongal Recipe for a Flavorful Breakfast

Puli Pongal Recipe: A Tangy and Flavorful South Indian Breakfast Dish with Rice, Moong Dal, and Tamarind

South Indian cuisine has bold flavors and a variety of aromatics used in making foods, coupled with heavy breakfast. Such a recipe would be the delectable Puli Pongal that’s a spicy rice preparation great to start a day, a version of the basic Pongal dish flavored by tamarind, spiced by mustard seeds, lentils, and curry leaves. It can be made at home through this recipe below:.

What is Puli Pongal?

Puli Pongal is a sour version of the traditional South Indian Pongal, which is generally served as a breakfast dish. While the original Pongal is prepared with rice, moong dal, and seasoned with black pepper and cumin, Puli Pongal takes on a tangy twist by adding tamarind (puli) to the mix. It is both filling and spicy with flavors from the incorporation of mustard seeds, lentils, and curry leaves. Coconuts can be accompanied in the form of coconut chutney or sambar to it, thus complementing a proper and healthy breakfast.

Ingredients to make Puli Pongal

For the preparation of Puliyodhara Pongal, follow the ingredients enlisted below:
Rice and Moong Dal Mix
• Raw rice 1 cup any kind of short-grain rice: sona masuri works best.
• 1/4 cup moong dal (yellow split lentils)
•3 cups water
For the Tamarind Mixture:
•1 tablespoon tamarind paste or 2 tablespoons of fresh tamarind
•1/4 cup water
•1/2 tsp jaggery, for some sweetness, though not obligatory
For Tempering:
•1 tsp ghee
•1 tsp mustard seeds
•1/2 tsp cumin seeds
•1/4 tsp hing, (asafoetida)
•1 dry red chilli
•1 sprig of curry leaves
•1/4 cup split urad dal (black gram)
•1/4 cup chana dal, (split chickpeas)
•salt, to taste
•garnished with coriander leaves.

Read more: Wholesome and Sugar Free: The Perfect Dates Kheer Recipe

Step-by-Step Preparation

1. Cook the rice and moong dal.

Start by washing the rice and moong dal thoroughly under running water. Combine both in a pressure cooker or a large pot, and add about 3 cups of water. If using a pressure cooker, cook for about 3-4 whistles on medium heat. If using a pot, cook until the rice and dal are soft and have absorbed most of the water. Once cooked, set aside.

2. Preparing the Tamarind Mixture

While the rice and dal are cooking, prepare the tamarind mixture. Soak the tamarind paste in 1/4 cup of warm water for about 5 minutes, then extract the pulp. If using fresh tamarind, soak it in warm water for 10 minutes and squeeze the pulp out. Add a pinch of jaggery to balance the tanginess if desired, and set aside.

3. Tempering the Spices

In a large pan, heat ghee over medium flame. When the mustard seeds splutter, add cumin seeds, dried red chili, curry leaves, hing, urad dal, and chana dal. Sauté for a minute or so till the dal changes to golden brown and the spices get fragrant.

4. Prepare Tamarind Mixture

Pour in the tamarind mixture and some salt to taste along with it. Stir everything up well so that the flavors can mingle. Leave it to simmer for about 3-4 minutes so that the tamarind flavor can further concentrate.

5. Mixing the Rice and Dal

Add the cooked rice and moong dal mixture into the pan with the tamarind-spiced tempering. Mix everything gently to ensure that the rice is well-coated with the tamarind sauce. If the mixture appears too thick, add a little water to reach your desired consistency. Continue to cook for another 2-3 minutes on low heat, allowing all the flavors to meld together.

6. Garnishing and Serving

Once the Puli Pongal is cooked, transfer to a serving dish and garnish with fresh coriander leaves. Serve with coconut chutney or just a bowl of sambar in a true south Indian breakfast plate.

Tips on Making the Flawless Puli Pongal

•Rice and Dal Consistency: Make sure that the rice and moong dal mixture is cooked properly but not too mushy. You need a little firmness so that it absorbs the flavor of tamarind without turning into a paste.

•Spices: Adjust the quantity of tamarind and jaggery according to your taste. Some like it a little more tangy, while others prefer it a bit sweeter.

•Tempering: Ghee gives a very rich flavor to Puli Pongal. But if you don’t like such a heavy dish, then use oil; the traditional choice would be ghee.

•Add-ins: You may include vegetables in grated carrots, peas, or drumstick into it for its greater nutritional content as well as in flavoring the dish.

Read more: Nutritious and Delicious: How to Make Healthy Mooli Moong Dal Cheela

Why You Must Try Puli Pongal at Breakfast

Puli Pongal is an excellent breakfast dish because it is filling, nutritious, and full of essential nutrients. Rice and moong dal are a good source of carbohydrates and protein, and tamarind provides antioxidants and aids digestion. The spices such as mustard seeds, cumin, and curry leaves add digestive benefits, making it an ideal breakfast dish that nourishes both the body and mind.
Whether you wish to have a great meal in the morning or are looking forward to trying out something new, Puli Pongal surely does not fail with its taste and flavor. Just give this recipe a try, and enjoy South India’s original flavor at your place!

We’re now on WhatsApp. Click to join. 

Like this post?
Register at One World News to never miss out on videos, celeb interviews, and best reads.