Thursday, October 22, 2015

Samai Puli Pongal - சாமை புளி பொங்கல்

Samai Puli Pongal. 

My mom used to make Rice Kurunai (குருணை) puli Pongal.
And serve it with Javvarisi vadam.
It taste similar like puli Sadam (tamarind rice) in mushy form.
I bought small Vengala Panai (வெங்கல பானை) recently in that I wanted to make this puli Pongal.
This came out very well.

Ingredients Needed:-
1. Samai Rice - 1 cup
2. Tamarind small lemon size ball soaked in 3 1/4 cup water
3. Salt to taste
4. Turmeric powder
5. Hing / Perungayam
6. Jaggery little ( optional)

Ingredients for tempering:-
1. Oil - 3 tablespoon (use only gingelly oil) 
2. Mustard seeds - 1 tsp
3. Urad dal - 1 tsp
4. Channa dal - 1 1/2 tsp
5. Ground nuts - 2 tablespoon
6. Curry leaves
7. Red Chilli - 2 broken into pieces
8. Green chili - 1 

Samai Puli Pongal - சாமை புளி பொங்கல்


1. Wash Samai rice and keep aside. Squeeze the tamarind pulp filter and keep aside.

2. Take all the ingredients for tempering for ready to use.

3. Heat oil in a pressure cooker / pan. (It is Vengala panai for me this time)

4. Temper the ingredients.

5. Pour the tamarind extract, turmeric powder, hing / Perungayam, salt and jaggery. Bring it to boil.

6. When tamarind water starts boiling add in washed Samai rice and stir well.
Cook in small flame.
Put weight and sim the flame for about 12 mins.

7. Open the cooker and stir well and serve this Pongal hot or cold.
Samai Puli Pongal - சாமை புளி பொங்கல்

I served this with Arisi Appalam.
It can be enjoyed hot or cold in both temperatures it tastes good...

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