Puli pongal is a traditional Tamilnadu dish, which has a tangy taste because of the addition of Tamarind. The actual recipe is prepared using rice rava but my today's post is a healthier version of it using wheat rava. I have used bigger size of wheat rava to resemble like the regular ones. This delicious, tangy one pot meal can be served as breakfast or dinner along with microwave papad. And personally, I love this dish with Parupu thogayal.
1 Cup Wheat Rava, Big size / Mota
3 Cups Water
Lemon Sized Tamarind
2 Tsp Olive oil
1 Tsp Mustard seeds
1 Tbsp Chana dal / Kadalai parupu
A pinch of Hing powder
2 Dry red chillies
2 Springs of Curry leaves
Salt to taste
Soak the lemon sized tamarind in 3 cups of water for 30 minutes.
Squeeze, extract the juice and keep aside.
Soak the wheat rava in tamarind extract before starting the cooking process.
Heat oil in a pressure cooker and add mustard seeds.
Once the seeds starts spluttering, add channa dal followed by hing, dry red chillies and curry leaves.
Add the soaked rava along with the tamarind water and required amount of salt.
Pressure cook it for 5 whistles and switch off the flame.
Once the pressure gets released, open the lid, garnish with coriander leaves and mix well.
Serving Options :
Serve hot with Microwave papad or Parupu thogayal.