Huggi (Pongal)

My father and father-in-law love this dish a lot. A favorite of my hubby too but always needs the tamarind sauce to persuade the kids to eat it. This is served as breakfast in almost all hotels throughout tamilnadu. Raita is served alongwith this in many places but i have always liked this best with the tamarind sauce as served in "KADAMBAMS" in Bangalore. Pongal is an easy option to cook for me when i have less time to spare to prepare a meal as this requires very little time for preparation.

HUGGI (PONGAL):




Ingredients:

1 cup raw rice
1 cup moong dal
1 tsp grated ginger
1 tbsp peppercorns (slightly crushed)
4 green chillies
1/4 tsp turmeric
salt to taste
4 cloves garlic crushed (optional)
1 tsp jeera
1 sprig curry leaves

Method to prepare:

1. Wash rice and dal seperately.
2. Heal 1 tsp ghee in a pressure cooker and fry the moong dal till a pleasant aroma emanates.
3. Add rice and mix well. Add turmeric, ginger and salt.
4. Add 2 and 1/2 cups water and cook for 2 whistles.
5. Heat 1 tsp ghee in a kadai and add jeera. Once it splutters, add garlic (optional), chillies and curry leaves.
6. Add a little water, boil well and mix this with the rice.
7. Roast a little cashews in ghee an add to this for extra taste.

Serve hot with tamarind sauce (hunisehannina gojju). Recipe given below.