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Easy Pongal and Tamarind Gojju

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Ingredients for Pongal:

Dosa rice or normal rice – ¾ cup

Moong dal – ¼ cup

Salt as required

Turmeric – 1 Pinch

For Tempering:

Mustard – ¼ spoon

Jeera – ¼ spoon (Slightly crushed) Pepper – ¼ spoon (Slightly crushed) Green chili – 4

Ginger – ½ inch grated

Curry leaves



How to prepare :

1. Dry roast moong dal until it turns golden brown.

2. Wash the rice and moong dal together, add 4 measures of water, salt, a pinch of turmeric, and pressure cook for only 1 whistle.

3. Once done make the tempering with 4 spoons of ghee and add the above-mentioned tempering items one by one. Add it to the prepared rice mixture, stir well. Allow it to boil for 5 minutes. (Add water if required to your desired Pongal consistency).

And the super-easy Pongal is ready to serve. Serve it with tamarind gojju/chutney/raita and enjoy.

Ingredients for Tamarind Gojju:

Tamarind – 1 lemon size

Jaggery – 1 lemon size Salt as required

Mustard Jeera Green chili – 2-3

Ginger – ½ inch grated Sambhar or rasam powder – 1 spoon

Hing – 1 Pinch

Rice flour – 2 spoons

How to prepare:

1. Soak the tamarind and jaggery together for 15 minutes in half a cup of water.

2. Take a pan, add 2 spoons of oil add mustard, jeera, green chili, ginger, curry leaves. Add the soaked tamarind and jaggery water and boil for 5 minutes.

3. Add 1 pinch of hing, ¼ spoon of turmeric, 1 spoon of sambhar powder, salt as per taste, and allow it to boil for 10 mins. Add one cup of water or as required.

4. Take half a cup of water and add 2 spoons of rice flour and mix it without lumps.(This is the secret ingredient that makes the water consistency thicker)

5. Add the rice flour water to the gojju to get a thick consistency. Allow it to boil for 5 minutes and the lip-smacking tamarind gojju is ready to serve with hot Pongal.

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