Thursday, October 22, 2009

Puli Pongal


2 cups Sona Masoori Rice1 pinch Hing1 tsp Mustard SeedsTil Oil
1 cup Squash cubes1 pinch Turmeric1 tsp Methi SeedsSalt
1 small Bell Pepper1 tbsp Sambar Powder1 tbsp Chundakkai VathalGhee
1 medium Tomato1 tbsp Vethalkuzhambu Powder4-6 Curry leaves
2-3 Drumstick pieces1 tbsp Jaggery
1/2 cup Peas2 tsp Tamarind Paste
1 small Eggplant
1 medium carrot
3-4 medium Okra
1 small Onion

Chop all vegetables into 1-inch pieces.
Ina pressure cooker pan, add 2 tbsp of Til oil and let the mustard seeds splutter.
Add methis seeds and roast until golden brown.
Add the Chundakkai Vathal and Curry leaves until dark and add the onions.
Saute for about 5 mins before adding the rest of the vegetables.
Cook for about 10 mins or until all the vegetables are half cooked.

Dissolve the ta marind paste in about 8 cups of water.
Add in 2 cups of Sona Masoori rice and the tamarind water.
Add the turmeric, hing, salt, jaggery, sambar powder and kuzhambu powder.
Close the cooker and cook for about 4 whistles.
Wait until the pressure is fully released before opening the cooker.
Garnish with Ghee and serve.

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