Saturday, June 28, 2008

Rava/Semolina Pongal - Ravai Pongal


Rava/Semolina - Ravai - 3/4 cup
Green gram dal - Pachai paruppu - 1/4 cup

Black pepper - Karuppu milagu - 1 table spoon
Cumin seeds - Jeeragam - 1 table spoon
Curry leaves - Karuvepilai - small quantity
Ginger - Inji - small quantity
Cashew nuts - Munthiri paruppu - 6 nos.
Ghee - Nei - 1 table spoon
Butter - Vennai - 1 table spoon
Asafoetida - Perungayam - a pinch
Salt to taste

  1. Add a tea spoon of oil in a pan/kadai and fry rava for some time. Wash and boil dal in pressure cooker for some 20 minutes adding 6 cups of water. Don't smash it too much. Let it be boiled and be visible. Now add fried rava to it and add finely chopped ginger, salt, asafoetida and boil it for some time.
  2. Heat ghee and butter in a pan, when it is hot add black pepper, cumin seeds, curry leaves and cashew nuts. Now add this mixture to the already cooked rava-dal.

Serve hot with any of the chutney items. It can be served for 2 people. It requires 30 minutes to prepare.

Note: Rava has to be fried little and not too much. Use powdered rava and not the whole rava. Be careful while boiling dal as it will easily come out of the pressure cooker while boiling.

Optional: Ingredients can be added/removed

Eat little, sleep sound

Iranian Proverb

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1 comment:

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