Thursday, June 28, 2007

Pulagam aka Ven Pongal with a difference


Since my visit to Tirumala, I was thinking more of the different prasadams offered in temples and I was remembering the time we had pongal there. It tasted so ultimate. But then of course, in all temples the taste of the prasadam is incomparable.

This dish that I make at home is called simply Pongal, but in tamil its called Ven pongal and the same variety in Andhra, is called pulagam. Whatever it is called, this is one dish which is very simple yet tastes so good. For all its simplicity, getting that correct texture in the end is also very important. The ones we get in restaurant is so soft, yet doesn't stick to the fingers, there is no need to even chew, it just slides down the moment we take a mouthful. Ven pongal is termed great based on this factor on how smooth it goes in. Dad simply likes this so much but always used to complain that it sticks to the fingers.

But mine normally is non sticky, so am I the one who gets to prepare this. The extra spices that I add makes it definitely not Ven Pongal, but it tastes simply great. In my law's place they have it with Majiga pulusu (Buttermilk), while we eat it with Peanut Chutney.

There are two important factors for getting the final soft texture. First is the amount of water, which for normal cooking is always 2 portions to 1 portion of rice, but extra glass of water is added to get gooey texture but the beauty in this is, its not sticky. Secondly the amount of ghee and oil that's added, if you are not so fat conscious, you can add 1 tbsp extra to get the final texture.

Preparation Time: 15 mins (includes soaking time for rice)
Cooking Time : 15 mins
Cuisine : Andhra

This recipe now part of my eBook, please refer the details below.





eBook Details:

eBook Name : Flavours from South Indian Kitchen from Cooking 4 all Seasons
Recipes : 15 recipes
Skill level: Easy From Novice to Expert
Labels: Traditional - India, Vegetarian And Wholesome Food
Price: $5.00
Format: PDF



How this Works:
After payment via Paypal, eBook will be emailed to your email id. For any questions about the recipe or the download process, please email me at cooking4allseasons@gmail.com

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16 comments :

priar's, said...

Hi,
ur pongal looks hot and delicious.
Thanks for sharing.

Lata said...

I love Pongal. In fact, I am going to cook this in the evening for our guests. I just wrote the menu for tonight's preparations.

Asha said...

Sounds like great recipe.Thank you ,I will try it:)

Sharmi said...

this in tamilnadu is called parupu sadam. adding onions makes the difference. looks good.

archana said...

This looks like a spicy khichdi,never tasted it :)Even I like soft rice in khichdi. Good recipe :)

Cynthia said...

I like the combination of flavours in this dish.

Dilip said...

thanks for visiting my blog...and the lovely comments...thats a great pongal dish...lovely...thanks for sharing

Suganya said...

I have never seen onions added to pongal. But everything else is the same.

Roopa said...

onions in pongal is quite different! nice version looks a spicier side of the dish!

Srivalli said...

Thanks sena.

Do try this and let me know Lata

Thanks Asha, please do

Hi Sharmi parupu sadam is different. In that they use toor dal, I used moong dal. But then ppl call it with different names I guess

Thanks archana ...in khichdi,vegetables are added along with tomatoes...

Thanks Cynthia

Thanks Dilip for taking time to drop a line

Yes Suganya, normally its not added, this is my addition....the difference is good...when you have time, try it

Kajal said...

Attractive Pongal dish......I heard many times about pongal.....but never taste..... it is definitely tasty......:)

Srivalli said...

Thanks kajal..do try this and let me know...it sure tastes good.

SteamyKitchen said...

YUMYUMYUM!!! I didn't have all the ingredients, but used what I did have and it was great!

Srivalli said...

Hi Jaden, I am so glad you tried it out and it came out to your liking

SteamyKitchen said...

I didn't have the yellow moong dal or peanut chutney

Srivalli said...

hi jaden..you can use split moong dal also...and I will be posting the recipe for peanut chutney...check it out..

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