May 06, 2014


Rava – 500 gms
Tamarind – small lemon size
Salt to taste
Red chillies – 4
Green chillies -4
Mustard seeds – 1 tsp
Asafoetida – a pinch
Curry leaves – few
Oil – 3 – 4 tbsp

  • Fry rava in little oil till aroma comes, keep aside.
  • Soak tamarind in water then extract juice.  Add more water so that the tamarind juice be 750 ml.h
  • Heat oil in kadai, add broken red chillies, chopped green chillies, mustard seeds and curry leaves. Fry till mustard crackles then add tamarind water.
  • Bring to boil, add salt and asafoetida. Boil it vigorously, add the fried rava little by little, stir continuously.
  • Cook till the pongal does not stick to the bottom and get scalded.
  • Cool and serve

No comments:, pub-6783067284749878, DIRECT, f08c47fec0942fa0