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Katte Pongali


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Katte Pongali Recipe, How To Make Katte Pongali Recipe

We recite thiruppavai in Dhanurmasam throught the month (between December-January) and make this reipe. Please do not change this recipe. It tastes so good as it is. Thank you..... Lakshmi Sambaraju

About Recipe


(18 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Author : Vahchef
Main Ingredient : Dall
Servings : 2 persons
Published date : November 21, 2016

Ingredients used in KATTE PONGALI
• Hing (asafoetida) - 1/4 tea spoon.
• Cashew nuts - 2 tablespoons.
• Ghee - 3 tablespoons.
• Black pepper - 1 tea spoon.
• Cumin seeds - 2 teaspoons.
• Turmeric - 1/4 tea spoon.
• Salt - to taste.
• Moong dal - 1/4 cup.
• Rice - 1 cup.
• Ginger finely chopped - 3 tablespoons.
• Water - as required.
  • First of all wash the rice and moong dal together.
  • Take a copper bottom vessel to cook rice and moong dal. put both the rice and moong dal in the vessel, add 6 cups of water. add 1 teaspoon ghee ,salt and turmeric to it and cover the vessel.
  • In the mean time while the moong dal and rice is cooking, make powder of cumin seeds and Black pepper and keep it aside.
  • Take a small mookudu (kadai) and put 2 tablespoon of ghee in it.
  • Fry jeelakarra powder(cumin seeds powder), miriyaala powder(black Pepper powder) , chopped ginger , cashew nuts. fry till the cashew nuts gets nice color and aroma.
  • Finally add the Hing and add this mixture to the boiling rice and moong dal.
  • The pongali should not be too thick and too thin(watery). It should have enough water to have a juicy taste. pongali doesnt look and taste good if it is too thick or tight.finally add some more ghee before you eat, its according to your taste.

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