June 24, 2012

Carrot Pongal

Rice - 1 cup
Tuvar Dal - 1/2 cup
Carrot - 125 gms
Green Peas - 125 gms
Coconut - 1/2
Tomato - 1
Green chillies- 2
Ginger - small piece
Turmeric - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Coriander leaves
Mint leaves
Oil - 4 tbsp


  • Grind the coconut and extract thick and thin milk by adding warm water.
  • Grind ginger and chillies to a paste.
  • Heat oil, add mustard seeds, fry them.
  • Add chopped carrot, peas and fry for 5 minutes.
  • Then add ginger paste, chopped tomato, salt and turmeric.
  • Close the lid and cook till the carrot and peas are tender.
  • Now, add rice, dal, thin coconut milk and enough water. Bring the water to boil.
  • Cook till the rice is 3/4th done.
  • Pour thick coconut milk, mint leaves, coriander leaves and continue to cook till the rice is done.
  • Remove from fire and serve hot.

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