PongalPongalPongal - The Harvest FestivalPongal - Bull Fight
PongalPongal
Pongal Festival   »  History of Pongal
SCFI
The Harvest Festival
Pongal Festival
What is Pongal?
When is Pongal?
Regional Significance
History of Pongal
Legends of Pongal
Traditions & Customs
Meaning & Significance
Pongal Preparation
Four Days of Pongal
Pongal Date
Pongal Celebration
Regional Names
Pongal Around The World
International Names
Tamil Pongal
Thai Pongal
Pongal Kolam
Pongal Kolam Designs
Pongal Gifts Tradition
Pongal Gift Ideas
Pongal Recipes
Pongal Songs
Pongal Poems
Pongal Cards
Pongal Greetings
Pongal Messages
Pongal Wishes
Pongal Essay
Pongal Calendar
Pongal Pictures
Pongal Wallpapers
Pongal Articles


Pongal kolum

Rava Pongal






Rava Pongal
Rava Pongal
Ingredients
» Rava 1 cup
» Moong Dal 1/2 cup
» Cashew Nuts 10 no
» Ghee 4 tbs
» Curry Leaves
» Chopped Ginger 1 tsp
» Blackpeppercorn 1 tsp
» Cumin Seeds 1 tsp
» Salt to taste

Method
1. Fry the rava without any oil till it is really hot to touch.
2. Fry the black pepper and cumin seeds in a teaspoon of ghee and make a coarse powder of them.
3. Fry the cashewnuts, curryleaves, chopped ginger and keep aside.
4. Pressure cook the moong dal with 1 cup of water.
5. After the pressure subsides transfer the cooked dal to a heavy bottomed pan and add a cup of water.
6. Add the required salt.
7. Allow this to boil well.
8. Add the fried rava to the above boiling (cooked) moong dhal in small measures and stir continuously till the rava is cooked completely.
9. While the rava is being cooked add the ghee little by little.
10. Finally, add the coarsely powdered pepper and jeera and the fried cashewnuts, curry leaves and chopped ginger.
11. If you want a spicy rava pongal you can also use a teaspoon of chopped green chilly.
12. This goes well with coconut chutney.