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Moru Pongal

Rice - 300 gm
Moong dal - 150 gm
Peeper corns - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curd - 2 cups
Brinjals - 2
Potatoes - 2
Green chillies - 3
Carrot - 1
Salt to taste
Curry leaves - few
Ghee - 2 tbsp


  • Cook rice and dal together by adding sufficient water till 3/4th done. Reduce the flame.
  • In the mean time, peel and cut vegetables.
  • Heat ghee in kadai, add cumin, mustard, pepper and curry leaves. Fry till mustard crackles.
  • Add chopped vegetables and cook till tender. Add curd and cook for few minutes.
  • Now add this curry and salt to cooking rice and mix well.
  • Serve hot.
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