Pongal is one of the popular breakfast dish in TamilNadu. The conventional method of making pongal is with rice and moongdal. I have given here a slight variation from the conventional method and this thuvaram paruppu (Thurdal) Pongal has an extraordinary flavour of dal and rice along with peanuts. In the conventional ponga, we add cashews whereas here we are going to add crushed peanuts. Peanuts gives a nice crunchy taste and the overall pongal is so scrumptious.
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| Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe |
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 45 mins |
| Servings | 4 |
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| Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe |
Ingredients:
| Raw Rice | 1 Cup* |
| Thurdal | 1/2 Cup |
| Peanuts | 1 tablespoon |
| Salt | To taste |
| Pepper | 1/2 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Curry Leaves | few |
| Ghee | 2 tablespoon |
*1 cup = 250ml
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| Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe |
Method:
- Take rice and thurdal in a vessel. Rinse the rice and dal twice and add 4.5 cups of water along with salt and pressure cook it allowing for 4-5 whistles.
- While the rice and dal is getting cooked, take the peanuts in the mixer and give a pulse or two just to crush the peanuts. Do not grind it to a smooth powder. If you have a mortar and pestle, you can crush the peanuts using that.
- Then take the pepper and cumin seeds and grind it to a coarse powder
- Once the pressure is fully released from the cooker, remove the cooked rice and dal and mash it using the backside of a ladle. Heat ghee in a pan. Add crushed peanuts and curry leaves
- Saute it for 20 seconds. Add the mashed rice and dal to the pan. Give it a good mix.
- Then add pepper-cumin coarse powder and mix well. Switch off the flame
- The yummy Thurdal Pongal (Thuvaram Paruppu) Pongal is now ready to serve!. The best combination for this pongal is Coconut chutney and Sambar.
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| Thuvaram Paruppu Pongal Recipe | Thurdal Pongal Recipe |