Karuppu Kavuni Pongal – SWAHIndra

Ingredients

• Karuppu Kavuni Rice – ½ cup
• Moong Dal – ¼ cup
• Cumin Seeds – 1 tsp
• Crushed Black Pepper – ½ tsp
• Ginger (grated) – ½ tsp
• Salt – to taste
• Ghee – 2 tbsp
• Cashews – 10
• Curry Leaves – 6
• Water – 3 cups
• Soak the rice and dal together for 5–6 hours. Drain and rinse.
• Heat 1 tbsp ghee in a pressure cooker and lightly roast the moong dal and rice mix for 2–3 minutes.
• Add 3 cups of water and pressure cook the rice-dal mix for 4–5 whistles until soft and mushy.
• Open the cooker once pressure releases and mash lightly with the back of a ladle.
• In a separate pan, heat 1 tbsp ghee. Add cumin seeds, crushed pepper, grated ginger, curry leaves, and cashews.
• Sauté until cashews turn golden. Pour this tempering over the pongal.
• Stir well and simmer for 3–4 minutes. Adjust salt as needed.
• Serve hot with coconut chutney or brinjal gothsu.
• A dollop of ghee enhances the richness.
• Ensure the pongal is creamy – add hot water if it becomes too thick.
• Use freshly crushed pepper for bold flavour.
• You may cook it without pressure cooker by simmering longer with more water.