Ahead of the festival season from January 14, chef Uma Raghuraman sharesrecipes of three varieties of pongal
Uma Raghuraman
Chennai:
Origin of the dish pongal
While researching different types of pongal dishes, Uma stumbled upon the MoonruRaja Pongal recipe by Lourdes Thirouvanziam Louis and was so intrigued withthe name of the dish. Though the author mentioned about Pongal festival and how this recipe is popular in Karaikal and Puducherry, it was not clear why a 'Pongal' recipe was made on the Epiphany day (Three Kings Festival). When she discussed the same withher father, he narrated another story behind the name ‘Moonru Raja’. "Tamil Nadu was ruled by three great rulers — the Moovendar and their kingdoms were the Chola Nadu, Pandiya Nadu and the Chera Nadu. The Chola Nadu was the rice bowl as the popularsaying goes Chola Nadu Soru Udaithu, Nelkalanzhiyam. The Pandya Nadu is the sugarbowl and the Chera Nadu was rich in dairy supply. As this festival was celebrated across all the three kingdoms, the main produce from these three kingdoms — rice, sugar and milk were combined to make one great dish called pongal to offer as a thanksgiving dish," says Uma. The recipe of Moondru Raja pongal by Lourdes Thirouvanziam is very similar to paal pongal except that this was cooked completely in coconut milk.
Thengai pongal
INGREDIENTS
1 cup raw rice (I used Sona Masuri)
1/2 cup husked and split green gram/moong dal
4 cups water Salt to taste
FOR TEMPERING
1 tablespoon ghee/clarified butter
1 teaspoon bengal gram/channa dal
4-5 dry red chillies
1/2 teaspoon grated dry ginger
4-5 black peppercorns (freshly and finely powdered)
1/2 teaspoon cumin seeds (freshly and finely powdered)
1 sprig curry leaves (torn roughly )
1 cup fresh coconut grated)
5-6 cashew nuts ( halved)
Tempering Ingredients
METHOD
Wash the rice, moong dal together
Add water and salt and pressure cook them over medium flame upto 4 whistles and switch off
Heat a kadai or a heavy bottom pan/vessel with ghee and roast the cashew nuts, remove and set them aside
In the same kadai, using the remaining ghee, add other ingredients given under 'For Tempering'
Add the roasted cashews also along with the tempering and pour it into the cooked rice and dal mixture
Mix well and serve immediately
Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves: 3
1 cup: 250 mlc cup
Puli pongal
INGREDIENTS :
1 cup raw rice (I used Sona Masuri)
1/4 cup tamarind (loosely packed ) (Soak in 1/2 cup warm water and extract juice)
4 cups water (adjust)
1/4 teaspoon turmeric powder
Salt to taste
FOR TEMPERING
1 tablespoon sesame oil
4-5 dry red chillies (use Salem chillies for most authentic taste)
1 teaspoon bengal gram/channa dal
1/2 teaspoon husked and split black gram/urad dal
1/4 cup peanuts
1 sprig curry leaves (torn roughly) pinch of asafoetida
METHOD
Wash and soak rice in enough water for 15 minutes
Drain excess water and spread it on a kitchen towel for at least 15 minutes
Grind the rice coarsely and set it aside
Heat a heavy bottom pan with oil and temper with ingredients given for the same
Add the tamarind water, turmeric powder and salt
Cook over low flame for 5-7 minutes
Add the remaining cups of water
Once it starts to boil, add the prepared broken rice a little at a time and keep stirring to avoid any lumps.
Cook over low flame till the rice is well cooked and the excess water is absorbed
You can finish off by adding a teaspoon of sesame oil on top of the puli pongal
You can also grease a plate and spread the pongal Cut them in desired shapes and serve
Prep time: 40 minutes
Cooking time: 35 minutes
Serves: 2
1 cup: 250 mlc cup
Aval (poha) pongal
INGREDIENTS
1 cup poha/flattened rice/beaten rice
1/2 cup husked and split green gram/moong dal
1/8 teaspoon turmeric powder Salt to taste
FOR TEMPERING
1-2 teaspoon ghee/clarified butter
1/2 ginger (finely chopped)
1/2 tsp peppercorns (coarsely crushed)
1/2 tsp cumin seeds/jeera (coarsely crushed)
5 cashew nuts (halved)
1 sprig of curry leaves (roughly torn)
METHOD
In a heavy bottom pan/vessel, heat 3 cups of water and add the rinsed moong dal
Add turmeric powder and cook
over medium flame till the dal is soft
While the dal is cooking, wash the aval/poha/beaten rice and soak it in 1/2 cup water for just 5 minutes
Once the dal is mushy and well cooked, add the soaked beaten rice
Add salt and adjust the water quantity if the pongal gets dry Switch off
Heat a small pan or a heavy iron ladle with ghee and temper with ingredients given for the same
Pour it over the poha pongal and mix
Prep time: 5 minutes
Cooking time: 15-10 minutes
Serves: 2
1 cup: 250 mlc cup
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